Description
Delight in these ultra-crispy cheesy birria tacos filled with tender, slow-cooked beef, melted cheese, and served with fresh cilantro and lime.
Ingredients
Scale
- 2 pounds beef chuck roast
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- Corn tortillas
- 2 cups shredded cheese (e.g., Oaxaca or mozzarella)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Combine the beef, beef broth, guajillo chiles, ancho chiles, quartered onion, garlic, cumin, oregano, and season with salt and pepper in a heavy-duty pot.
- Bring to a vigorous boil, then reduce the heat and allow to simmer gently for 120-180 minutes.
- Remove the beef, shred with forks until tender, and set aside.
- Dip each tortilla into the cooking liquid, fill generously with shredded beef and cheese.
- Cook the filled tortillas on a hot skillet until crispy and golden brown, about 2-3 minutes per side.
- Serve immediately with fresh cilantro and lime.
Notes
For a make-ahead option, prepare the broth a day in advance and refrigerate. Ensure to use quality beef broth for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg