Description
Delicious and savory cheesy beef birria tacos made with tender beef, flavorful spices, and melted cheese, perfect for any occasion.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 cups beef broth
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Corn tortillas
- 2 cups shredded cheese (like Oaxaca or mozzarella)
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
-
Prepare the Sauce:
- In a pot, combine dried chilies and cover with water. Simmer for about 10 minutes until softened.
- Blend the softened chilies with chipotle, onion, garlic, vinegar, cumin, oregano, salt, and pepper.
-
Cook the Beef:
- Place beef chunks in a large pot or slow cooker.
- Pour the blended sauce over the beef.
- Add beef broth and stir to combine.
- Cover and cook on low heat for about 3-4 hours, or until the beef is tender and can be shredded easily.
-
Shred the Beef:
- Remove the beef from the pot, shred with forks, and return to the sauce to soak up the flavors.
-
Prepare the Tacos:
- Heat a small amount of oil in a skillet over medium heat.
- Dip each tortilla in the birria sauce and cook on the skillet until slightly crispy.
- Sprinkle cheese on one side of the tortilla, followed by a generous portion of shredded beef.
- Fold the tortilla in half and cook until the cheese is melted.
-
Serve:
- Serve tacos hot, garnished with cilantro and a squeeze of lime if desired.
Notes
- For a deeper flavor, marinate the beef in the sauce overnight before cooking.
- Layering cheese at the bottom ensures it melts quickly and holds the filling together.
- Adjust spiciness by varying the number of chipotles or using additional chilies.
- Leftover birria can be refrigerated and used within a few days, or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco