Deep, bold flavor from the rich chile broth
Tender, slow-cooked beef that shreds perfectly
Crispy, cheesy tortillas dipped in consommé
Great for gatherings, parties, or meal prep
A traditional comfort food with modern appeal
Ingredients
For the Beef Birria
3 lb beef chuck roast
2 tsp salt + more to taste
1 tsp ground black pepper + more to taste
10 dried chile de árbol peppers, destemmed and deseeded
6 dried guajillo chiles, destemmed and deseeded
6 cloves garlic, peeled
1 large white onion, quartered
Water (as needed)
2 tbsp paprika
1 tbsp cumin
1 tbsp dried oregano
½ tbsp ground clove
3 bay leaves
1 cinnamon stick
For the Tacos
48 corn tortillas
10 oz Oaxaca cheese (or queso quesadilla, Monterey Jack), shredded
Non-stick cooking spray or reserved beef fat
Chopped cilantro
Diced white onion
Lime wedges
Instructions
Make the Birria:
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