Description
A delicious recipe for birria tacos, featuring tender meat and flavorful broth, perfect for any taco lover.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb beef shank
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 4 cups beef broth
- Salt and pepper to taste
- 12 corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a pot, toast the dried chiles until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and a cup of beef broth. Blend until smooth.
- In a large pot, add the beef chuck roast and shank, then pour the blended sauce over the meat.
- Add the remaining beef broth, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for 2-3 hours until the meat is tender.
- Remove the meat, shred it, and return it to the pot to soak in the broth.
- Heat tortillas on a skillet, fill with shredded meat, and serve with broth for dipping.
- Garnish with cilantro and serve with lime wedges.
Notes
- For a spicier kick, add jalapeños to the sauce.
- These tacos are best served fresh but can be stored in the fridge for up to 3 days.
- Feel free to use other meats like lamb or goat for variation.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg