Mexican Birria-Inspired Beef Tacos

Birria traces its roots to Jalisco, Mexico, where meat slow-simmers in a fragrant chile broth until fall-apart tender. This beef take braises chuck roast with guajillo and ancho chiles, then wraps the shreds in corn tortillas ready for dunking.

Serves 6 · 25 min prep · 180 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 26g fat

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Ingredients

• 2 lb beef chuck roast
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 chipotle peppers in adobo
• 1 large white onion
• 6 cloves garlic
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 18 corn tortillas
• 1/2 cup chopped fresh cilantro
• 2 lime
• 1 cup shredded Oaxaca cheese
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1Trim excess fat from the chuck roast and cut into large 3-inch chunks; season generously on all sides with salt and black pepper. Stem and seed the dried guajillo and ancho chiles.
2. 2Toast the dried chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant but not burnt, then cover with hot water and soak 15 minutes until pliable.
3. 3Blend the soaked chiles with chipotle peppers, half the onion roughly chopped, garlic, cumin, oregano, vinegar, and beef broth until completely smooth.
4. 4Place the beef chunks in a Dutch oven or heavy pot. Pour the chile puree over the meat, add remaining broth and bay leaves, and bring to a gentle boil over medium-high heat.
5. 5Cover, reduce heat to low, and simmer until the beef shreds easily with two forks, about 2.5 to 3 hours, skimming any foam early on.
6. 6Remove the beef, shred it finely, and return it to the pot to soak in the rich consommé for 10 minutes so every strand stays juicy.
7. 7Warm a cast-iron skillet or griddle over medium heat. Dip each corn tortilla lightly in the surface fat of the consommé, lay it flat, sprinkle a little cheese, add shredded beef, and fold.
8. 8Cook each taco until the tortilla crisps and the cheese melts, about 2 minutes per side. Serve with chopped remaining onion, cilantro, lime wedges, and small bowls of consommé for dipping.