Description
A heartwarming feast of tender beef birria tacos served with flavorful consommé, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Corn tortillas
- 2 cups shredded cheese (such as Oaxacan or mozzarella)
- Chopped onions and cilantro for garnish
Instructions
- Soak the guajillo and ancho chiles in hot water until softened. Blend the softened chiles with minced garlic, chopped onion, cumin, oregano, black pepper, and about 1/2 cup of beef broth until smooth.
- Place the beef roast in a crockpot and pour the blended sauce over it. Stir in the remaining beef broth. Cook on low for about 480 minutes, or until the beef is tender and easy to shred.
- Shred the beef with two forks right in the crockpot, mixing it with the flavorful juices.
- Dip each corn tortilla into the consommé, then fill them with a generous portion of the shredded beef and a handful of cheese.
- Fold each tortilla and cook on a skillet over medium heat until crispy and golden.
- Serve with the consommé for dipping and garnish with chopped onions and fresh cilantro.
Notes
Feel free to experiment with different cuts of meat or make it meatless with hearty vegetables. Ideal for meal prep!
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg