Description
Delicious birria tacos filled with tender beef and rich spices, served with a savory consomé for dipping.
Ingredients
- 2 lbs beef (chuck roast or brisket)
- 1 onion, quartered
- 4 cloves garlic
- 3-4 dried guajillo chilies
- 2-3 dried ancho chilies
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- 2-3 cups beef broth
- Corn tortillas
- Oaxacan cheese (or cheese of choice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Soak the dried chilies in hot water for about 15 minutes until softened. Remove stems and seeds.
- In a blender, combine soaked chilies, onion, garlic, cumin, oregano, black pepper, and 1 cup of beef broth. Blend until smooth.
- In a large pot, sear the beef until browned. Add the chili sauce and remaining beef broth. Bring to a boil, then reduce heat and simmer for about 120-180 minutes until beef is tender.
- Remove beef, shred it, and return it to the pot to keep warm in the broth.
- Heat tortillas on a skillet, fill with shredded beef and cheese, and fry until crispy and cheese is melted.
- Serve with chopped cilantro and lime wedges, alongside a bowl of consomé for dipping.
Notes
Sear onions and garlic before blending for enhanced flavor. Adjust seasoning according to preference.