Description
A delightful recipe for authentic Birria Tacos filled with succulent marinated beef, crispy tortillas, and a flavorful dipping sauce.
Ingredients
- 2 lbs Beef (chuck roast or short rib)
- 4 Corn tortillas
- 2-3 Chipotle peppers in adobo sauce
- 1 Onion (chopped)
- 4 Garlic cloves (minced)
- 4 cups Beef broth
- 1-2 cups Cheese (Oaxaca or mozzarella, shredded)
- 1 cup Pico de gallo
- Fresh Cilantro (for garnish)
- 1 Lime (cut into wedges)
- Salt and pepper to taste
- Oil (for frying)
Instructions
- In a slow cooker, combine the beef, chopped onions, minced garlic, chipotle peppers, beef broth, salt, and pepper.
- Cook on low for 480 minutes or until the beef is incredibly tender and easily shredded.
- Once cooked, use two forks to shred the beef.
- Heat a skillet over medium heat and add a splash of oil.
- Dip a corn tortilla into the braising liquid and then place it in the skillet.
- Add a generous amount of shredded beef and cheese on one half of the tortilla, then fold it over.
- Fry the taco until it’s golden brown and crispy, about 2-3 minutes per side.
- Serve with fresh pico de gallo, chopped cilantro, lime wedges, and use the leftover braising liquid as a dipping sauce.
Notes
For a vegetarian version, consider using jackfruit or mushrooms instead of beef. Marinate the beef overnight for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking and Frying
- Cuisine: Mexican