Birria Tacos
Serves 630 mins prep180 mins cook
These savory birria tacos are made with tender beef chuck roast, aromatic spices, and garnished with cilantro, lime, and onions. The slow-cooked meat is shredded and served in crispy corn tortillas with melted Chihuahua cheese, creating a delicious and satisfying dish. Perfect for taco lovers!
0 servings
What you need
Instructions
1: Fill a large pot with water. Put in your roast, onion, garlic cloves, Chile guajillo, Chile ancho, Chile arbol, and bay leaves. Cook on medium-high for about an hour. 2: Take out your onion, garlic cloves, Chile guajillo, Chile ancho, Chile arbol, and bay leaves and put them in a blender with the chicken bouillon, whole cumin, oregano, sesame seeds, whole cloves, white vinegar, beef broth, and sugar. Blend until smooth. Try your mixture, if it’s super spicy, add a little more white vinegar and blend again. 3: Add your blended mixture back into the pot with your roast and cook on medium for another 2.5-3 hours, or until meat is easy to pull-apart and shred. 4: Shred your meat and put it back in the pot with the juices. 5: Heat a frying pan on medium heat. Once the pan is hot, dip your tortilla in the pot sauce and put it in the frying pan open. 6: Add cheese, meat, and a bit of the sauce to your tortilla. Fold tortilla and fry both sides until golden brown and crispy. 7: Pour some of the sauce into a small bowl, add lime, cilantro, and onion.View original recipe