Description
Experience the vibrant flavor of Jalisco with these rich and tender birria tacos, perfect for any gathering.
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 cups beef broth
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soak the chiles: Begin by soaking the guajillo and ancho chiles in hot water for about 15 minutes. Once softened, remove their stems and seeds.
- Blend the sauce: In a blender, add the softened chiles, chopped onion, minced garlic, cumin, oregano, salt, and pepper. Blend until smooth to create a rich sauce.
- Brown the beef: In a large pot, heat a little oil and brown the beef chuck roast on all sides.
- Combine and braise: Pour the blended sauce and beef broth over the browned meat. Cover and braise for about 180 minutes or until the beef is fork-tender.
- Shred the beef: Remove the beef from the pot, shred it finely, and reserve some of the flavorful broth for serving.
- Assemble the tacos: Heat your corn tortillas in a skillet, add the shredded beef and Oaxacan cheese, then fold to form a taco.
- Fry until golden: In the same skillet, fry the tacos until they are golden and crispy.
- Serve: Plate the tacos with a small bowl of reserved broth (consomé), chopped cilantro, and lime wedges for a refreshing touch.
Notes
Feel free to swap beef chuck for other cuts that shred easily after braising. Experiment with different toppings like radishes and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican