Description
Savor the rich flavors of these Easy Beef Birria Tacos made with tender beef, aromatic spices, and fresh toppings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 3 dried guajillo peppers
- 3 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped onion and cilantro for serving
- Lime wedges for serving
Instructions
- Begin by rehydrating the dried guajillo and ancho peppers in hot water for about 15 minutes until they soften.
- Remove and blend the peppers with the chopped onion, minced garlic, and a few tablespoons of soaking water until smooth.
- Heat your Dutch oven over medium-high heat and sear the beef chuck roast on all sides until golden brown.
- Pour the blended chili mixture over the seared beef, then add the beef broth, apple cider vinegar, ground cumin, dried oregano, and season with salt and pepper.
- Bring the pot to a boil, then reduce to a simmer, cover, and cook for 2 to 3 hours until the beef is fork-tender.
- Remove the beef and shred it with two forks, then return it to the pot to absorb the sauce.
- Serve the beef in warm corn tortillas, topped with fresh onion, cilantro, and a squeeze of lime.
Notes
Make ahead: The beef can be cooked a day in advance to enhance the flavors. Adjust cooking times if using an Instant Pot or slow cooker.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg