Ingredients
Scale
- 2 pounds beef chuck roast or brisket, cut into chunks
- 3 dried guajillo chiles, stems removed
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, halved
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Onion, sliced
- Lime wedges
- Oil for frying
Instructions
- Rehydrate dried chiles in hot water for 15 minutes, then blend with garlic, onion, cumin, oregano, smoked paprika, and 1 cup beef broth until smooth. Strain and set aside.
- Season beef with salt and pepper. Place in slow cooker or large pot with chile sauce, remaining broth, and spices. Cook on low for 6-8 hours until tender and shreddable.
- Shred the cooked beef. Dip tortillas in the birria sauce and fry or grill until crispy. Fill with shredded beef, cilantro, and sliced onions. Serve with lime wedges.
Notes
- For extra flavor, toast the dried chiles before blending for a smoky taste.
- Adjust spice levels by adding more or less chili peppers.
- Use corn tortillas for authentic flavor; heat before assembling the tacos for best texture.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking, Frying
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 370 kcal Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg