Birria Tacos: The Ultimate Guide to Making and Enjoying Authentic Mexican Tacos
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 3 lbs boneless chuck roast
- 1 large white onion
- 4 cloves garlic
- 2 large guajillo chiles
- 2 ancho chiles
- 1 pasilla chile
- Spices: oregano, cumin, ground cloves, cinnamon, cayenne pepper
- 1 cup beef broth
- 1 cup orange juice
- ½ cup apple cider vinegar
- Corn tortillas
- Shredded cheese (Monterey Jack or Queso Oaxaca)
- Preparation Instructions:
Instructions
- Toast chiles in a dry skillet over medium heat until fragrant (1-2 minutes per side).
- Soak toasted chiles in hot water for at least 30 minutes; then blend with onion, garlic, spices, and soaking water until smooth.
- Brown beef cubes in vegetable oil over medium-high heat; stir in chile paste and cook for about 5 minutes.
- Add beef broth, orange juice, apple cider vinegar, bay leaves, salt, and pepper; bring to a boil then simmer on low for 3 hours.
- Shred beef using forks and reserve some cooking liquid.
- Prepare consomé by simmering additional broth with chopped onion and cilantro; strain before serving.
- Warm tortillas and fill with shredded birria and cheese; bake at 350°F for about 15 minutes until cheese melts.
- Garnish with cilantro and onions; serve with lime wedges.
- Helpful Notes:
Nutrition
- Serving Size: 2 tacos (210g)
- Calories: 470
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 90mg