Birria Tacos
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs 20 mins
-
Total Time
4 hrs 50 mins
-
Servings
18 tacos
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Calories
282 kcal
-
Course
Main Course, Breakfast, Brunch
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Cuisine
Mexican
Birria Tacos
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Bring the vibrant taste of Mexico to your table with incredible birria tacos! Savor the tender, slow-cooked beef, smothered in a rich, flavorful sauce, and garnished with onion and cilantro - all wrapped in a crispy, toasted tortilla.
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Ingredients
Birria Stew
- 4 whole dried ancho chiles
- 2 whole dried guajillo chiles
- 2 whole Chipotle Pepper in Adobo Sauce
- 6 whole garlic cloves
- 1 cup crushed tomatoes
- 2 tablespoons distilled white vinegar
- 2 teaspoons dried Mexican oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 4 pounds beef chuck roast
- 1 teaspoon salt
- 1 medium white onion diced
- 4 cups beef broth
Birria Tacos
- 18 small corn tortillas street taco size
- 1 medium red onion diced
- 1 cup chopped fresh cilantro
Instructions
- Preheat the oven to 300°F. Bring a medium-sized pot of water to a boil. Add dried chiles, submerge in hot water, and let sit for 15-20 minutes until softened. Drain, remove stems, and scrape out seeds.
- Transfer peppers to a blender or food processor. Add chipotle peppers, garlic, crushed tomatoes, vinegar, oregano, paprika, cumin, allspice, and cinnamon. Puree until smooth.
- Heat a large, oven-safe Dutch oven pot over medium-high heat. Add vegetable oil. Season chuck roast with salt and sear on all sides until browned. Remove roast and set aside on a plate.
- Add diced onions to the pot and sauté for 3-4 minutes until they start to soften. Add chili paste mixture and cook for another 3-4 minutes.
- Pour in beef broth and stir to combine. Return roast to the pot and submerge in the liquid. Place the lid on the pot and transfer it to the preheated oven. Roast until tender and easily shredded, about 3 hours.
- Remove the roast from the liquid and shred. Spoon some of the liquid into individual serving bowls for dipping, but keep the meat separate from the liquids.
- Heat a large nonstick skillet over medium-high heat. Dip a tortilla into the liquid until fully submerged and immediately place it into the hot skillet. Toast for 1-2 minutes until browned, then flip. Place some of the meat, and a generous pinch of onion and cilantro onto half of the toasted tortilla, then fold in half to cover filling. Continue toasting and flipping so that both sides get toasted. Repeat with remaining tortillas.
- Serve immediately, hot, with the dipping liquid.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
20g
(7%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
448mg
(19%)
Potassium
637mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2326IU
(47%)
Vitamin C
5mg
(6%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 18tacos
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 448mg | 19% |
| Potassium | 637mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2326IU | 47% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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