Description
Juicy and flavorful Cinco de Mayo: Birria Tacos made with tender slow-cooked meat, rich chili sauce, and crispy tortillas served with a savory dipping broth.
Ingrédients
Scale
- 2 lbs beef chuck or goat meat
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 3 cloves garlic
- 1 onion
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- Salt
- Black pepper
- Corn tortillas
- Shredded cheese (optional)
- Fresh cilantro
- Chopped onions
Instructions
- Soak dried guajillo and ancho chilies until softened.
- Blend chilies with garlic, onion, cumin, oregano, cinnamon, salt, and pepper to create a smooth sauce.
- Pour sauce over meat and add beef broth in a pot.
- Simmer for 2–3 hours until the meat is tender.
- Remove meat from broth and shred it finely.
- Dip corn tortillas into the broth for extra flavor.
- Fill tortillas with shredded meat and cheese if desired.
- Cook on a hot pan until tacos are crispy.
- Serve with chopped onions, fresh cilantro, and a side of broth for dipping.
Notes
For deeper flavor, let the meat marinate in the sauce before cooking. Serve hot with lime wedges for added freshness.
- Temps de préparation: 20 minutes
- Temps de cuisson: 3 hours
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Mexican
Nutrition
- Portion: 1 serving
- Calories: 520
- Sucre: 3g
- Sodium: 680mg
- Graisse: 32g
- Graisse saturée: 14g
- Graisses insaturées: 16g
- Gras trans: 1g
- Glucides: 20g
- Fibres: 3g
- Protéine: 38g
- Cholestérol: 120mg