Description
Delightful birria tacos featuring spiced beef, rich flavors, and traditional Mexican cuisine.
Ingredients
- 4 dried guajillo chiles
- 4 dried ancho chiles
- 1 onion, quartered
- 4 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 cups beef broth
- 2 pounds beef chuck roast or brisket
- Salt to taste
- Corn tortillas
- Oaxacan cheese or cheese of choice
Instructions
- Remove stems and seeds from dried chiles; toast them briefly in a hot pan.
- Soak toasted chiles in hot water for 15 minutes to soften.
- Blend softened chiles with onion, garlic, cumin, oregano, black pepper, and a splash of beef broth until smooth.
- In a pot or slow cooker, place the beef and pour the marinade over it. Add remaining beef broth and salt.
- Cook the beef on low heat for 4-6 hours on the stove or 8-10 hours in a slow cooker until tender.
- Shred the cooked beef with a fork and set aside.
- To assemble tacos, heat tortillas in a skillet, add shredded beef and cheese, fold, and cook until crispy.
- Serve with warm consomé, garnished with chopped onions, cilantro, and lime wedges.
Notes
For best flavor, let the marinated beef sit for a few hours or overnight. Adjust the number of dried chiles to control spice level.