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, cloves, cinnamon, cayenne pepper
- 1 cup beef broth
- 1 cup orange juice
- 1/2 cup apple cider vinegar
- Corn tortillas
- Preparation Instructions:
Instructions
- Toast the chiles in a dry skillet over medium heat until fragrant (about 1-2 minutes per side).
- Soak the toasted chiles in hot water for at least 30 minutes.
- Blend soaked chiles with chopped onion, garlic, and spices until smooth.
- Brown beef cubes in a Dutch oven with vegetable oil.
- Add the blended chile sauce to the browned beef and cook for about 5 minutes.
- Pour in beef broth, orange juice, apple cider vinegar, and bay leaves; season with salt and pepper.
- Bring to a boil; reduce heat and simmer covered for 2-4 hours until beef is tender.
- Shred the beef and reserve some cooking liquid.
- Prepare consomé by simmering remaining broth with chopped onion, garlic, and cilantro; strain before serving.
- Warm corn tortillas and assemble tacos with shredded beef and cheese; bake until cheese melts.
- Helpful Notes:
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg