Ingredients
For the birria
- 2 lbs beef chuck roast Use well-marbled roast for better flavor.
- 3 pieces dried guajillo chilies Toast before soaking.
- 3 pieces dried ancho chilies Toast before soaking.
- 3 cloves garlic
- 1 medium onion, quartered
- 2 leaves bay leaves
- 4 cups beef broth Use low-sodium if preferred.
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
For the tacos
- Corn tortillas Use fresh for best results.
- to garnish Cilantro and lime
Method
Preparation
- Toast the dried chilies in a pan for a few minutes until fragrant, then soak them in hot water until soft.
- In a blender, combine the soaked chilies, garlic, onion, bay leaves, cumin, oregano, and a bit of beef broth. Blend until smooth.
Cooking
- In a pot, brown the beef chuck roast on all sides, then add the chili mixture and remaining beef broth.
- Cover and simmer for about 2-3 hours until the meat is tender and can be shredded.
- Once cooked, shred the beef and set aside.
Assembly
- Heat a skillet and dip tortillas in the birria consomé, then fry them until crisp.
- Add some shredded beef and Oaxacan cheese to the tortilla, fold, and cook until the cheese is melted.
- Serve with chopped cilantro and lime wedges on the side for garnish.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 1g
Notes
Make sure to toast the chilies well to enhance their flavor. Allow the beef to simmer gently for tenderness; don’t rush the cooking process. Experiment with different toppings like diced onions or avocado for added flavor.
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