Homemade Birria Tacos
Delicious homemade birria tacos feature juicy beef in a rich, spicy sauce, all wrapped in warm corn tortillas for a flavorful meal.
Ingredients
For the sauce
- 3 pieces dried guajillo chilies Toast before rehydrating.
- 3 pieces dried ancho chilies Toast before rehydrating.
- 4 cloves garlic
- 1 pieces onion, chopped
- 4 cups beef broth Used for blending and cooking.
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste Salt and pepper
For the tacos
- 2 pounds beef chuck or brisket Cut into large pieces.
- 8 pieces Corn tortillas Fresh preferred.
- 1 cup Oaxaca cheese Shredded.
- for garnish Fresh cilantro
- 4 pieces Lime wedges
- for dipping Consomé
Instructions
Preparation
- Toast the dried chilies until fragrant, then rehydrate them in hot water for about 15 minutes.
- Blend the rehydrated chilies with garlic, onion, cumin, oregano, vinegar, and a bit of broth until smooth.
Cooking
- In a slow cooker, place the beef and pour the chili mixture on top.
- Add the remaining beef broth, salt, and pepper. Cook on low for 8 hours or until the meat is tender.
- Once cooked, shred the beef with two forks.
Serving
- Heat the corn tortillas on a skillet, add the shredded beef and Oaxaca cheese, and crisp them up in the skillet until the cheese melts.
- Serve warm with consomé for dipping and garnish with cilantro and lime.
Notes
Store leftover shredded beef in an airtight container in the refrigerator for up to three days. Keep tortillas separate until ready to eat for the best texture.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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