Name: Birria Tacos
Ingredients: 1.5 kilograms beef chuck roast, cut into large chunks; 2 teaspoons salt; 1 teaspoon black pepper; 4 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 4 garlic cloves, peeled; 1 medium white onion, roughly chopped; 2 medium tomatoes, chopped; 4 cups beef broth, about 960 milliliters; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 12 small corn tortillas; 2 cups shredded mozzarella cheese, about 200 grams; 2 tablespoons vegetable oil

Birria Tacos

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Crispy birria tacos filled with tender shredded beef and melted cheese, served with a rich, flavorful consommé for dipping. A bold and satisfying Mexican inspired dish perfect for gatherings or taco night.

Author: Zerina

Ingredients

Scale

1.5 kilograms beef chuck roast, cut into large chunks
2 teaspoons salt
1 teaspoon black pepper
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
4 garlic cloves, peeled
1 medium white onion, roughly chopped
2 medium tomatoes, chopped
4 cups beef broth, about 960 milliliters
1 teaspoon ground cumin
1 teaspoon dried oregano
12 small corn tortillas
2 cups shredded mozzarella cheese, about 200 grams
2 tablespoons vegetable oil

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Instructions

Season the beef chuck pieces with salt and black pepper.
In a large pot over medium heat, toast the dried guajillo and ancho chilies briefly until fragrant. Remove and soak them in hot water for 10 minutes.
In a blender, combine the soaked chilies, garlic cloves, chopped onion, chopped tomatoes, ground cumin, dried oregano, and beef broth. Blend until completely smooth.
Place the seasoned beef in the pot and pour the blended sauce over it.
Cover and simmer on low heat for 2.5 to 3 hours until the beef is tender and easily shredded.
Remove the beef from the pot and shred it using two forks.
Strain some of the cooking broth into a bowl to serve as consommé for dipping.
Heat a skillet over medium heat and add a small amount of vegetable oil.
Lightly dip each corn tortilla into the broth, then place it in the skillet.
Add shredded beef and shredded mozzarella cheese to one half of the tortilla, fold it over, and cook until crispy and golden on both sides.
Repeat with remaining tortillas and filling.
Serve hot with warm consommé on the side for dipping.

Notes

Cook the beef low and slow for the most tender texture.
Blend the sauce until very smooth for a rich broth.
Do not overfill the tacos to prevent tearing.
Skim excess fat from the broth if desired before serving.

Find it online: https://tastyze.com/birria-tacos/