Description
Deliciously crispy tacos filled with tender birria meat, perfect for any occasion.
Ingredients
Scale
- 2 pounds chuck roast
- 1 pound short ribs
- 4 guajillo chiles
- 2 ancho chiles
- 1 onion, chopped
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 4 cups beef broth
- 12 corn tortillas
- 1 cup chopped onions
- 1 cup chopped cilantro
- 2 cups shredded cheese
Instructions
- Prepare the chiles by removing stems and seeds, then soak in hot water until softened.
- Blend soaked chiles with onion, garlic, cumin, oregano, and a bit of beef broth to make a sauce.
- In a large pot, brown the chuck roast and short ribs, then add the sauce and remaining beef broth.
- Add bay leaves and simmer for 2-3 hours until the meat is tender.
- Remove meat, shred, and mix with some of the broth.
- Fry tortillas in a skillet; dip one side in the broth.
- Fill each tortilla with meat, cheese, onions, and cilantro, then fold and crisp in the skillet.
- Serve with broth for dipping.
Notes
- You can adjust the spiciness by adding more or fewer chiles.
- Serve with lime wedges for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg