Description
Delightful birria tacos packed with juicy, flavorful slow-cooked beef and melted cheese, served with a rich dipping consommé.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1.5 pounds beef short ribs (bone-in)
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 chipotle peppers in adobo sauce
- 2 roma tomatoes
- 1 white onion
- 6 garlic cloves
- 2 tablespoons apple cider vinegar
- 4 cups beef broth or water
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced white onion (for topping)
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Soak the chiles in hot water for about 15 minutes until they soften.
- In a blender, combine the softened chiles, chipotle peppers, roma tomatoes, white onion, garlic cloves, apple cider vinegar, and all your spices (including the bay leaves and cinnamon stick). Blend until smooth.
- Season the beef chuck roast and short ribs generously with salt and pepper. Sear the beef in a pot until browned on all sides.
- Pour the chile paste over the meat, adding beef broth or water to cover. Bring to a simmer and cook low and slow for 3 to 4 hours.
- Once cooked, shred the beef and return it to the pot to soak in the flavors.
- Heat a skillet, dip tortillas in reserved fat, and add cheese and shredded beef mixture. Fry until crispy.
- Serve tacos hot with warm consommé for dipping and a squeeze of fresh lime.
Notes
You can prepare the beef and sauce ahead of time. Store in the refrigerator and reheat when ready.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g