Ingredients
Scale
- 2 pounds beef chuck roast or brisket, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, sliced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 3 cups beef broth
- Salt and pepper to taste
- corn tortillas
- Fresh cilantro, chopped
- Diced onions
- Lime wedges for serving
Instructions
- Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for about 15 minutes until they soften, then blend with garlic, cumin, oregano, and a bit of beef broth to create a smooth chili sauce.
- In a large skillet or Dutch oven, sear the beef chunks over medium-high heat until they develop a rich brown crust. This step enhances the flavor of your birria tacos.
- Add the chili sauce, sliced onions, cinnamon stick, salt, pepper, and remaining beef broth to the seared beef. Cover and cook on low heat for 4-6 hours or until the beef is fall-apart tender.
- Once cooked, shred the beef using two forks. Strain the broth and set it aside—it will be used for dipping and flavoring.
- Dip tortillas into the rich broth, then cook them on a skillet until crispy. Fill each tortilla with shredded beef, and garnish with chopped cilantro and diced onions. Serve with lime wedges for an authentic touch.
Notes
- For extra flavor, marinate the beef in the chili sauce overnight before cooking.
- Use fresh tortillas for the best texture and flavor.
- Save the strained broth for dipping or as a flavorful soup base.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Dairy-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg