Description
Delicious and simple birria tacos filled with tender beef and served with a side of warm consomé for dipping.
Ingredients
- 2 pounds beef chuck roast
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 cloves garlic
- 1 onion, quartered
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped (optional)
- Lime wedges
Instructions
- Preheat the oven to 325°F (165°C). Boil the dried chiles in a pot for about 10 minutes until soft, then blend with garlic, onion, beef broth, apple cider vinegar, oregano, cumin, salt, and pepper until smooth.
- Sear the beef roast on all sides in a heavy oven-safe pot until browned. Pour the blended sauce over the beef.
- Cover and braise in the oven for about 3 hours or until tender.
- Shred the beef and assemble the tacos with the shredded beef and Oaxacan cheese.
- Heat a skillet, fry the corn tortillas filled with beef and cheese until crispy.
- Serve the tacos with consomé for dipping, topped with fresh cilantro and lime.
Notes
For extra spice, add jalapeños to the sauce blend. You can prepare the beef a day ahead for meal prep.