Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb beef short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt to taste
- Tortillas for serving
- Chopped cilantro for garnish
- Chopped onions for garnish
Instructions
- Toast the dried chiles in a pan until fragrant.
- Remove stems and seeds from chiles.
- Blend chiles with onion, garlic, cumin, oregano, and beef broth until smooth.
- In a large pot, add the beef chuck and short ribs.
- Pour the blended sauce over the meat and add salt.
- Simmer on low heat for 3 hours or until meat is tender.
- Shred the meat and return it to the pot.
- Warm tortillas and fill with birria meat.
- Garnish with cilantro and onions.
Notes
- Serve with a side of broth for dipping.
- Can use chicken or lamb for variation.
- Leftover meat can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Mexican birria tacos, tacos, birria, beef tacos