Description
Tender beef slow-cooked with rich spices, wrapped in corn tortillas and oozing cheese, perfect for gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2–3 dried guajillo chiles
- 2–3 dried ancho chiles
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Cheese (e.g., Oaxaca or mozzarella)
- Fresh cilantro and onion for garnish
- Lime wedges for serving
Instructions
- In a skillet, toast the dried chiles until fragrant. Soak them in hot water for 15 minutes, then blend with garlic, onion, cumin, oregano, salt, and pepper until smooth.
- Place the beef in a crockpot and pour the blended sauce over it. Add the beef broth and cook on low for 8 hours or until tender.
- Once the beef is cooked, shred it and set aside. Strain the broth for dipping sauce.
- Heat tortillas in a skillet. Add cheese and beef to one-half of the tortilla, fold it over, and cook until the cheese melts.
- Serve tacos with reserved broth for dipping, garnished with cilantro, onion, and lime wedges.
Notes
Ensure to toast the chiles properly for enhanced flavor and slow cook the beef for tenderness.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef, tacos, birria, cheesy, Mexican cuisine, comfort food
