Beef Birria Tacos
Minutes Prep time: 45
Minutes Total time: 285
Servings: 10
Difficulty: Advanced
Minutes Prep time: 45
Minutes Total time: 285
Servings: 10
Difficulty: Advanced
2 cups water
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
2 tablespoons vegetable oil
3 pounds boneless beef chuck roast, cut in large chunks
2 teaspoons kosher salt
1 medium onion, chopped
4 cloves garlic, chopped
1 jar (16 oz each) Frontera® Chipotle Salsa
2 cups unsalted beef stock
1 teaspoon Mexican oregano
1 bay leaves
20 white corn tortillas (6 inch)
2 cups shredded Oaxaca or mozzarella cheese
1/4 cup fresh cilantro
1/4 cup finely chopped white onion
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 181 mg | 18% |
Carbohydrate | 27 g | 9% |
Cholesterol | 106 mg | 35% |
Total Fat | 19 g | 28% |
Iron | 4 mg | 20% |
Calories | 439 kcal | 22% |
Sodium | 901 mg | 38% |
Protein | 41 g | 82% |
Saturated Fat | 8 g | 42% |
Sugars | 1 g | 0 |
Vitamin C | 7 mg | 11% |
Bring water to a boil in a medium pot. Add dried chiles to pot and let stand until chiles are rehydrated, about 15 minutes. Drain and pour chiles into blender container or food processor, blend until smooth. Add a little of the chipotle salsa to the blender if it needs some liquid to keep them from getting stuck.
Heat oil in a Dutch oven over medium heat. Season beef chuck with salt. Cook beef in batches until deeply browned on all sides. Remove meat to a plate.
Add onion and garlic to pot and cook until tender, about 4 minutes. Stir in chiles, salsa, beef stock, oregano, and bay leaf. Add meat back to pot.
Bring to a simmer, cover, and cook on low until beef is very tender, 3 to 4 hours. Remove beef from cooking liquid and shred into bite-sized pieces. Discard bay leaf.
For the tacos: Heat a griddle or large skillet over medium heat. Dip a tortilla in the warm braising liquid. Place the tortilla on the griddle, top with a couple of tablespoons of cheese and about 3 tablespoons of beef. Sprinkle on some onion and cilantro, then fold in half to close.
Cook the tacos until browned and crisp, 30 to 45 seconds per side. Repeat with remaining tortillas, cheese, and beef. Serve beef birria tacos with braising liquid on the side for dipping.
Beef Birria Tacos