Description
Delicious birria tacos made with slow-cooked beef, spices, and served with a rich dipping broth.
Ingredients
- 2 lbs beef (chuck or brisket)
- 1 onion, quartered
- 4 cloves garlic
- 2-3 dried pasilla peppers
- 2-3 dried guajillo peppers
- 2-3 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 4 cups beef broth
- Corn tortillas
- Oaxacan cheese (or any melting cheese)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Rehydrate the dried peppers in hot water for 15-20 minutes. Blend them with onion, garlic, cumin, oregano, and a little broth until smooth.
- In a large pot, sear the beef on all sides until browned.
- Add the blended pepper sauce to the pot along with the bay leaves, and pour in the beef broth.
- Cover and simmer on low heat for about 180 minutes until the meat is tender.
- Remove the meat and shred it with two forks.
- Strain the consomé and set aside.
- Heat a skillet over medium heat and dip the tortillas into the consomé, then fill with shredded beef and cheese on one half. Fold and fry until crispy and the cheese is melted.
- Serve the tacos with chopped cilantro and lime wedges, alongside a bowl of consomé for dipping.
Notes
Use high-quality beef for the best flavor and tenderness. Don’t rush the simmering process to fully develop flavors.