Description
Enjoy the rich and flavorful Birria Tacos with tender stewed meat, melted cheese, and fresh toppings, a perfect dish for any occasion.
Ingredients
For the Stewed Meat
– 6 dried Guajillo chiles stemmed and deseeded
– 4 dried Ancho chiles stemmed and deseeded
– 3 pounds chuck roast, cut into 4 chunks
– Kosher salt and ground black pepper to taste
– 2 tablespoons vegetable oil
– 3 vine tomatoes, quartered
– 1 white onion, quartered
– 8 cloves garlic, peeled and smashed
– 4 cups low sodium beef broth
– 1 1/2 pounds bone-in short ribs
– 1 tablespoon ground coriander
– 2 teaspoons ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon chili powder
– 1 cinnamon stick
– 1/2 cup orange juice
– 1/4 cup apple cider vinegar or lemon juice
For the Tacos
– 15 corn tortillas (flour or cassava flour tortillas also work)
– 2 cups shredded Monterey Jack cheese
– 1 cup chopped yellow onion
– 1/2 cup chopped fresh cilantro
– Fresh lime wedges for serving
Instructions
1. In a large pot, toast the dried chiles until fragrant, then boil them in water until soft. Blend with tomatoes, onion, and garlic to make a sauce.
2. Season the meat with salt, pepper, coriander, cumin, oregano, and chili powder, then brown in oil. Add the chile sauce, broth, cinnamon, orange juice, and vinegar.
3. Simmer the meat until tender, shred, and serve in tortillas with cheese, onion, cilantro, and lime wedges.
Notes
– For a spicier version, add more dried chiles or chipotles.
– To save time, use a pressure cooker for the stewed meat.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg