Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- 12 corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Soak dried chiles in hot water for 15 minutes.
- Blend chiles with beef broth, onion, garlic, cumin, oregano, and salt until smooth.
- In a pot, sear the beef chuck on all sides.
- Add the blended sauce to the pot and cover. Cook on low for 2 hours until tender.
- Shred the beef and return it to the pot.
- Heat tortillas on a skillet.
- Fill each tortilla with the birria meat and garnish with cilantro.
- Serve with lime wedges.
Notes
- For extra flavor, let the meat marinate overnight.
- Use the broth as a dipping sauce.
- Adjust spice level by adding more chiles.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mexican birria tacos, birria, tacos, Mexican food