Description
Indulge in tender, spiced beef birria tacos, perfect for boosting protein intake. Braised chuck roast, seasoned with guajillo and ancho chiles, is served in warm corn tortillas with a cheesy, lime-cilantro garnish.
Ingredients
3 lbs chuck roast (cut into large chunks)
Salt & black pepper
Vegetable oil (for searing)
6 dried guajillo chiles (seeded)
4 dried ancho chiles (seeded)
1 chile de árbol (optional, for heat)
4 tomatoes (or canned fire-roasted)
1 onion (chopped)
8 garlic cloves
1 tbsp apple cider vinegar
1 tbsp beef bouillon
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp dried thyme
6 cups beef broth
12 oz Oaxaca cheese (or mozzarella)
½ white onion (chopped)
¼ cup cilantro (chopped)
Black peppercorns, cumin seeds, coriander seeds, cloves, bay leaves, cinnamon stick
Corn tortillas
Lime juice
Additional salt
Instructions
Season the chuck roast pieces with salt and black pepper.
Heat vegetable oil in a large pot over medium-high heat.
Sear the beef until deeply browned on all sides.
Toast whole spices (black peppercorns, cumin, coriander) in the pot until fragrant.
Add chopped onion and garlic; sauté until softened.
Incorporate dried chiles, tomatoes, apple cider vinegar, beef bouillon, oregano, paprika, and thyme. Mix well.
Return seared beef to the pot and add beef broth.
Cover and braise at 300°F (150°C) for 3 hours until the beef is fall-apart tender.
Remove beef and shred it with forks. Reserve the broth as dipping sauce.
Heat corn tortillas in a skillet until warm and flexible.
Dip tortillas in the reserved broth to coat both sides.
Fill tortillas with shredded beef and top with a cheese-cilantro mixture (Oaxaca/mozzarella shredded).
Bake briefly in the oven or pan-fry until the cheese melts.
Top with chopped white onion, lime wedges, and extra salt to taste.
Notes
For a halal option, ensure all spices and broth are free from animal-derived sources.
Use canned fire-roasted tomatoes for a shortcut.
Adjust spice level by adding or omitting chile de árbol.
Storage: Cool meat and broth separately in airtight containers for 3-4 days.
- Prep Time: 15
- Cook Time: 180
- Method: Braising
- Cuisine: Mexican