Beef Birria Tacos Recipe
Easy delicious Beef Birria Tacos recipe features tender beef cooked in a flavorful blend of spices and chilies.
Servings 8 2 per person
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Ingredients
- 8 c water
- 4 lbs chuck roast cut into 4 large chunks
- 2 lbs short ribs bone in
- 1 large white onion Peeled and cut in half crosswise
- 1 garlic bulb cut the narrow top off, no need to peel
- 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
- 5 bay leaves dried
- 8 dried guajillo chiles stems cut off and seeds removed
- 3 tbsp chicken boullion
- 2 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- 1 tsp salt
Tacos
- 16 white corn tortillas (14-16)
- 2 cups grated cotija cheese
- Chopped cilantro and onions for garnish
Instructions
- In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water.
- Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
- After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out.
- Remove the peppers and place in a food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
- Add the blended peppers into the broth and stir to combine.
- Add in the chili powder as desired to get a nice deep red color to the broth.
- Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. Taste the broth once the meat is cooked through and adjust seasonings as needed.
- Skim the grease from the top of the broth and save for later.
- Remove the onion, garlic, carrots, and bay leaves from the broth.
- Remove the meat from the broth, and finely chop until only small pieces remain.
- Heat a large skillet over medium heat.
- Dip the corn tortilla into the reserved grease from the broth.
- Place on heated griddle, top with the chopped meat and cheese.
- Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side.
- Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving.
- Top tacos with fresh cilantro and onion.
- Serve with a bowl of the broth topped with onions and cilantro on the side
- Dip the tacos into the broth while eating.
Nutrition
Calories: 774kcal | Carbohydrates: 27g | Protein: 68g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 239mg | Sodium: 1006mg | Potassium: 1286mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2549IU | Vitamin C: 3mg | Calcium: 291mg | Iron: 8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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