Description
Enjoy these flavorful birria tacos with tender meat and a rich consommé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp smoked paprika
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soak dried chilies in hot water for 10 minutes, then blend with onion, garlic, and spices.
- Sear beef chunks in a pot, then add blended sauce, beef broth, and bay leaves.
- Simmer on low heat for 3 hours until meat is tender.
- Shred the meat and strain the broth for dipping.
- Dip tortillas in the consommé, fill with meat, and pan-fry until crispy.
- Serve with cilantro, lime, and extra consommé for dipping.
Notes
- Use leftover consommé as a soup base.
- Adjust spice levels by adding or reducing chilies.
- For extra flavor, marinate meat overnight.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg