Birria Tacos
Birria tacos are a traditional Mexican meat stew turned into taco form. This slow cooked meal is perfect for a weekend day where you want to smell the lovely aroma and enjoy a spicy, delicious take on the classic.
Servings: 18
Calories: 220kcal
Ingredients
- For The Chili Puree:
- 4 dried ancho chilies- tops/seeds removed and chopped
- 2 dried guajillo chilies - tops/seeds removed and chopped
- 4 garlic cloves- minced
- ½ can crushed tomatoes
- ½ cup water
- 2 Tablespoons red wine vinegar
- 2 teaspoons thyme
- 2 teaspoons oregano
- ½ teaspoon cumin
- ½ teaspoon allspice
- ½ teaspoon smoked paprika
- For The Meat/Sauce:
- 3 lb. chuck roast or you can also use lamb
- Salt and pepper- to taste
- 1 tablespoons olive oil
- ½ medium onion-diced
- 32 oz. beef broth
- 2 cups water
- For The Toppings/Assembly:
- 18 corn tortillas
- 2 Tablespoons butter
- ½ medium onion- diced
- Cilantro- chopped
- Shredded Monterey Jack cheese
- Limes
Instructions
- Preheat your oven to 325 degrees.
- In a medium saucepan, add the aricho and guajillo chilies, garlic, crushed tomatoes, water, red wine vinegar, thyme, oregano, cumin, allspice, and smoked paprika. Heat over med-high heat until boiling. Reduce heat and simmer for 15-20 minutes or until the chilis are softened.
- Add the chili mixture into a food processor and pulse until pureed and thick.
- Heat 2 Tablespoons olive oil over medium-high heat in a large Dutch oven. Season the meat generously with salt and pepper. Once the oil is hot, sear all sides of the meat. Remove from the pan and place on a clean paper towel.
- Add another tablespoon of oil if needed and sauté the onion until translucent and soft.
- Pour in the beef broth and water and place the beef back into the Dutch oven. Pour the chili puree on top of the beef. Place in the oven for 2 1/2 -3 hours or until the beef is tender and is easily shred. I flipped the meat at about 2 hours and then again at the 2 ½ hour mark)
- Remove from the oven and place the beef onto a cutting board and shred. Place back into the broth.
- Heat a skillet over med-high heat and melt 1 tablespoon of butter. Take one tortilla and dip both sides in the beef broth and place on the hot skillet. Fry on each side for 1-2 minutes. Add some shredded beef, onion, and cheese on each tortilla and fold. Heat until the cheese is melted then remove to a clean plate. Repeat with each tortilla.
- Top with chopped cilantro, extra cheese, and fresh lime juice. Serve with extra sauce and enjoy!
Nutrition
Calories: 220kcal | Carbohydrates: 13g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 274mg | Potassium: 349mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg