Ingredients
2 lbs beef chuck roast
4 dried guajillo chiles
2 dried ancho chiles
3 cloves garlic
1 small onion
2 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
12 corn tortillas
1 cup shredded mozzarella or Oaxaca cheese
Fresh cilantro chopped
1 lime cut into wedges
Instructions
1. Remove seeds from the dried chiles and soak them in hot water for 10 minutes.
2. Blend the softened chiles with garlic, onion, cumin, oregano, paprika, salt, pepper, and beef broth until smooth.
3. Pour the sauce over the beef in a pot or slow cooker.
4. Cook the beef for 3–4 hours until tender and easy to shred.
5. Shred the beef and reserve the flavorful broth (consommé).
6. Dip each tortilla in the broth and place it on a hot skillet.
7. Add shredded beef and cheese to one side of the tortilla.
8. Fold the taco and cook until crispy on both sides.
9. Serve with chopped cilantro, lime wedges, and the consommé for dipping.
Notes
For extra crispy tacos cook them in a little oil after dipping the tortillas in the broth.
Oaxaca cheese gives the most authentic flavor but mozzarella works well too.
Serve with the warm consommé for dipping to get the full birria taco experience.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cook / Stovetop
- Cuisine: Mexican