Description
Savory and tender Birria Tacos made with slow-cooked beef and a rich, flavorful broth, served with warm tortillas and toppings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 lb beef shank
- 2 dried guajillo peppers
- 2 dried pasilla peppers
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- Salt to taste
- 4 cups beef broth
- Corn tortillas
- Chopped onions, cilantro, and lime for serving
Instructions
- In a large pot, heat a little oil over medium heat. Add the beef chunks and sear until browned on all sides.
- Remove the beef and set aside. In the same pot, add the guajillo and pasilla peppers, onion, and garlic. Cook until the vegetables are softened.
- Add the cumin, oregano, black pepper, and salt. Stir to combine.
- Return the beef to the pot and add the beef broth. Bring to a boil, then reduce to a simmer.
- Cover and cook for 2-3 hours, or until the meat is tender and shreds easily.
- Once cooked, remove the beef from the pot and shred it with two forks.
- Strain the broth and set aside.
- To assemble tacos, dip corn tortillas into the broth, then fill with shredded beef.
- Serve with chopped onions, cilantro, and lime on the side.
Notes
- For added flavor, marinate the beef in spices overnight before cooking.
- You can also use a pressure cooker for a quicker cooking method.
- Serve with a side of birria broth for dipping.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
Keywords: birria tacos, Mexican tacos, slow-cooked tacos, beef tacos, authentic birria tacos