Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 1 (15 oz) can diced tomatoes
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 4 cups beef broth
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/4 cup chopped onion
- Lime wedges for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove the beef and set aside.
- Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add the dried guajillo peppers, ancho peppers, diced tomatoes, apple cider vinegar, oregano, cumin, and cloves. Cook for 2-3 minutes, stirring constantly.
- Return the beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the beef is very tender and easily shreds.
- Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, reserving both the broth and the solids. Discard the solids.
- Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved broth, ensuring it is coated on both sides. Place the dipped tortilla in the hot skillet.
- Add a portion of the shredded beef and Monterey Jack cheese to one half of the tortilla. Fold the tortilla in half, pressing down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.
- Repeat with the remaining tortillas, beef, and cheese. Serve the birria tacos immediately, garnished with chopped cilantro and onion, and with lime wedges for squeezing.
Notes
For a spicier kick, add a pinch of cayenne pepper to the broth. The broth can also be used as a dipping sauce (consommé) for the tacos. Leftover birria can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg