Description
A fusion of smoky, tender birria beef and melty cheese stuffed into crispy tortillas for the ultimate taco experience.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- In a large pot, sear the beef chuck roast on all sides until browned. Remove and set aside.
- Toast the dried chilies in the same pot for 1-2 minutes, then soak in hot water for 10 minutes. Blend chilies with onion, garlic, cumin, oregano, cinnamon, beef broth, and vinegar until smooth.
- Return the beef to the pot, pour the chili sauce over it, and simmer on low for 3-4 hours until tender. Shred the beef.
- Heat a skillet over medium heat. Dip tortillas in the birria broth, then fry until crispy. Add shredded beef and cheese, fold, and cook until cheese melts.
- Serve tacos with chopped cilantro, lime wedges, and extra birria broth for dipping.
Notes
You can customize the seasonings to taste.