Cheesy Beef Birria Tacos
Slow braised chile beef folded with cheese in crisp dipped corn tortillas and served with broth.
Equipment
- Large heavy pot
- Blender
- Large skillet
- Strainer
Ingredients
Main Ingredients
- 2 lb beef chuck roast cut into large chunks
- 4 dried guajillo and ancho chiles stemmed, seeded, and soaked
- 1 large onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 can diced tomatoes 14.5 ounce can
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ¼ tsp ground cloves
- 1 cinnamon stick
- 4 cup low sodium beef broth
- 1 tsp salt
- 1 tbsp apple cider vinegar optional
- 12 corn tortillas
- 2 cup shredded Monterey Jack cheese
Instructions
Cooking
- Soak. Soak the chiles in hot water 20 minutes, remove the stems and seeds, and blend with the tomatoes and some soaking water until smooth.
- Simmer. Combine the beef, chile sauce, onion, garlic, bay leaves, spices, salt, and broth in a pot and simmer covered on low about 3 hours until tender.
- Shred. Shred the beef and strain the broth for dipping.
- Fry. Dip each tortilla in the broth, fry in a hot skillet with cheese and beef, fold, and cook until golden and crisp.
- Serve. Serve with warm broth, chopped onion, cilantro, and lime.
Notes
Substitutions: Lamb or goat replaces the beef, and a slow cooker works on low for 8 hours.
Tips: Strain the broth for dipping.
Storage: Refrigerate beef and broth separately for up to 4 days or freeze for up to 3 months.
Nutrition is calculated for 2 tacos with broth.