Description
Experience the rich, savory flavors of birria tacos, featuring tender meat enveloped in a warm tortilla and served with a flavorful broth for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb lamb shoulder (optional)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
- Lime wedges
Instructions
- Toast the chiles in a dry skillet over medium heat until fragrant. Remove stems and seeds.
- Blend toasted chiles, garlic, chopped onion, cumin, oregano, thyme, and beef broth until smooth.
- In a large pot, add beef chuck roast and lamb shoulder (if using). Pour blended sauce over meat, season with salt and pepper.
- Bring pot to a simmer, cover, and cook for 2-3 hours until meat is tender and shreds easily.
- Shred the meat and return to the pot with the sauce.
- Heat a skillet, dip corn tortillas into the broth, fill with shredded meat, and fold.
- Cook on each side until crispy and golden brown.
- Serve with chopped onions, cilantro, and lime wedges.
Notes
For maximum flavor, let the meat sit in the marinade overnight. Adjust dried chiles for spice level. Avoid overcrowding the skillet for crisp tacos.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braised and Tortilla-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg