Birria Tacos
This Birria Tacos Recipe is juicy, cheesy, delicious—a true showstopper. It begins with braising a birria de rez and then making a consomé and frying up tacos with Oaxacan (or mozzarella) cheese. Instructions for oven, Instant Pot and slow-cooker methods are all included!
Ingredients:
- 2 lbs beef chuck roast
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 3 dried guajillo chiles
- 1 dried ancho chile
- 1 dried pasilla chile
- 1 tsp cumin
- 1 tsp oregano
- Corn tortillas
- Cheese (optional)
- Cilantro, chopped
- Lime wedges
- Cheese
Instructions:
- Rehydrate the dried chiles by soaking them in hot water for about 20 minutes.
- Blend soaked chiles with garlic, cumin, and oregano until smooth.
- In a large pot, sear the beef chuck roast on all sides.
- Add chopped onion, blended chile sauce, and beef broth to the pot.
- Cover and simmer for 2-3 hours until the beef is tender.
- Shred the beef and reserve the sauce for dipping.
- Assemble tacos with shredded beef, cilantro, cheese (if using), and a lime wedge.