Description
Delicious Birria Tacos that come together in one pot for a quick and easy weeknight meal that your family will love!
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 4 cups beef broth
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt to taste
- 8 corn tortillas
- 8 oz Oaxacan cheese, shredded
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a pot, soak the guajillo and ancho peppers in hot water for about 15 minutes until soft and plump.
- Drain the softened peppers and blend with beef broth, onion, garlic, cumin, oregano, bay leaf, and salt until smooth.
- Place the beef in a pot, cover with the blended sauce, and simmer on medium-high heat before reducing to low for about 2-3 hours.
- Once tender, remove the beef and shred with forks.
- Heat a skillet, place shredded beef and Oaxacan cheese in corn tortillas, fold, and fry until golden and crispy.
- Serve hot, garnished with cilantro and lime wedges, and don’t forget the consomé for dipping!
Notes
Feel free to customize the ingredients based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg