Description
Experience the rich flavors of traditional birria tacos, featuring tender beef marinated in bold spices, served with crispy tortillas and fresh toppings.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 4 cups beef broth
- 3–4 dried guajillo chiles
- 2–3 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 2 tsp cumin
- 2 tsp oregano
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Tortillas (corn or flour)
- Oaxacan cheese, shredded
- Cilantro and onion, for garnish
- Lime wedges, for serving
Instructions
- Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant.
- Soak the toasted chiles in hot water for about 15 minutes until soft, then drain.
- Blend the chiles with onion, garlic, cumin, oregano, apple cider vinegar, salt, and pepper until smooth to create the marinade.
- Marinate the beef with the marinade, coating it thoroughly, and place it in the slow cooker with beef broth.
- Slow cook on low for 6-8 hours until the meat is tender and shreds easily.
- Shred the beef and reserve the broth for serving.
- Prepare tortillas by dipping them in the reserved broth, then heat in a skillet.
- Crisp the tacos in the skillet, adding shredded beef and cheese.
- Garnish with chopped cilantro and onion, and serve with lime wedges.
Notes
For a quicker option, use an Instant Pot or braise in the oven. Customize toppings to your liking!
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg