Description
Tender, meaty, cheesy tacos made with beef chuck roast, a mix of flavorful dried chilies, and unique spices. These delicious and wallet-friendly tacos will leave you wanting more.
Ingredients
Scale
4 dried ancho chilies
2 dried guajillo chilies
4 lb beef chuck roast
1 cup crushed tomatoes
6 cloves garlic
2 chipotle peppers in adobo sauce
2 tablespoons white vinegar
2 teaspoons Mexican oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon oil
1 white onion, roughly diced
4 cups beef broth
1 red onion, diced
1 cup fresh cilantro, chopped
Oaxaca cheese or Monterey Jack cheese, shredded
Small corn tortillas
Instructions
- Preheat the oven to 300°F (150°C).
- Remove the stems and seeds from the ancho and guajillo chilies.
- Boil the chilies in water until softened, about 15 minutes. Drain.
- In a blender or food processor, combine the softened chilies, chipotle peppers, garlic, crushed tomatoes, vinegar, Mexican oregano, paprika, cumin, allspice, and cinnamon. Blend until smooth.
- Cube the beef chuck roast into 4-inch pieces and season with salt.
- In a large oven-safe Dutch oven, heat oil over medium-high heat. Sear the beef chunks on all sides, working in batches if needed. Remove the beef and set aside.
- In the same Dutch oven, sauté the white onion for 3-4 minutes until slightly browned.
- Add the chili paste to the onions and cook for an additional 3-4 minutes.
- Stir in the beef broth and return the beef chunks to the Dutch oven. Make sure they are submerged in the liquid.
- Cover and cook in the preheated oven for 3 hours.
- Remove the beef chunks from the liquid and shred.
- To assemble the tacos, heat a skillet over medium-high heat. Dip a corn tortilla in the cooking liquid and place it in the skillet.
- Toast the tortilla for 1-2 minutes until brown, then flip.
- Add cheese (optional for Birria Tacos), shredded beef, diced red onion, and chopped cilantro.
- Fold the tortilla in half to cover the filling and continue toasting until the cheese is melted, flipping to toast both sides.
- Serve the tacos with a bowl of the cooking liquid for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 522
- Sugar: 7.4g
- Sodium: 913mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg