Ingredients
Scale
- 3 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups beef broth
- 8 corn tortillas
- 2 cups warm birria broth for serving
- 1 lime, cut into wedges
- 1 cup cilantro, chopped
- 1 cup onions, diced
- 1 cup cheese, shredded (optional)
Instructions
- Toast the dried chiles in a skillet until fragrant, then rehydrate in hot water.
- In a blender, combine the chiles, onion, garlic, cumin, oregano, and a bit of beef broth to make a paste.
- In a large pot, combine the beef and the spice paste, adding remaining broth. Bring to a simmer.
- Cover and cook on low heat for about 3 hours, or until the beef is tender.
- Shred the beef and serve in warmed tortillas topped with onions, cilantro, and cheese.
- Serve with a bowl of warm birria broth for dipping.
Notes
- For spicy tacos, leave some seeds from the chiles.
- Pair with pickled onions for added flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Slow Cooked
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg