Description
Delicious birria tacos filled with tender, shredded beef, rich spices, and topped with fresh cilantro and lime.
Ingredients
- 2 lbs beef chuck roast
- 2 dried guajillo peppers
- 2 dried ancho peppers
- 4 cloves garlic
- 1 onion, chopped
- 2 tsp cumin
- 2 tsp oregano
- 4 cups beef broth
- Salt, to taste
- Taco tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Soak guajillo and ancho peppers in hot water for 15 minutes until soft. Blend with garlic, onion, cumin, oregano, and a bit of the soaking water until smooth.
- Season beef with salt and sear in a pot until browned. Add blended sauce and beef broth.
- Simmer on low heat for 180 minutes until tender.
- Shred beef and set aside.
- In a separate pan, fry tortillas in some of the beef fat, adding cheese and beef to one side and folding in half until cheese melts.
- Serve hot with consomé on the side and topped with fresh cilantro and lime.
Notes
For added flavor, let the meat marinate in the blended sauce overnight. Frying the tortillas in beef fat adds incredible flavor.
