Authentic Mexican birria tacos featuring slow-braised beef in a rich, spiced chile broth, served with corn tortillas dipped in the flavorful consommé and topped with cheese, onions, and cilantro.
mexican
Nutrition
Provides high protein from beef with moderate fat content and carbohydrates from tortillas, enriched with vitamins and minerals from chiles and vegetables.
| Calories | 269 kcal |
| Energy | 1127 kJ |
| Protein | 23 g |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 54 mg |
| Carbohydrate | 18 g |
| Sugars | 3 g |
| Dietary Fibre | 3 g |
| Sodium | 472 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchmeal prepmain coursetacosoven and roastingstovetop
Birria Tacos
Grandbaby Cakes (Jocelyn (Grandbaby Cakes))
18
servings
0
per serve
0
minutes
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Ingredients
For The Chili Paste
For The Meat And Dipping Sauce (Consomme)
For QuesoTaco Assembly
Equipment
Two forks
Frying pan
Heavy duty blender
Large oven-safe pot
Medium pot
Cutting board
Oven
Paper Towels
Small bowl
Instructions
1
Start by removing stems and seeds from all of the dried ancho and guajillo chiles.
2
Add about 2 cups of water to a medium sized pot and bring to a boil. Add chiles to a large pot then cover and allow it to sit for 15-20 minutes.
3
When peppers are done, add them to a heavy duty blender or food processor along with all of the remaining ingredients and blend until smooth and thick.
4
Preheat the oven to 325 degrees.
5
Add oil to a large pot over medium high heat. Season the meat with salt and light pepper and then add to hot pot to sear. Remove the meat working in batches and set to the side on paper towels to drain. Remove pot from heat.
6
Next saute the onion until it gets some color (about 3-4 minutes).
7
Add the beef back to the pot along with the onion and pour paste over the top. Next add beef stock, bouillon cube and water to the pot and stir everything together.
8
Bring temperature down to medium heat and bring to a simmer then add to the oven and braise for about 2 ½ hours or until beef is incredibly tender and falling apart.
9
Remove meat from the broth and place on a cutting board.
10
Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.
11
Remove 1 ½ cups of broth from the beef and add to a small bowl. Add some cilantro and onion to the top of the dipping sauce and set aside.
12
Add a pan over medium heat with a bit of olive oil or butter.
13
Carefully dip a tortilla into the top part of the broth and place in the hot pan. Fry for a few seconds then flip over.
14
Top with meat, onion, cilantro and cheese allowing the cheese to melt and get nice and gooey then fold in half and remove from the pan. Repeat with all tortillas. Serve with dipping sauce and enjoy the heck out of this!
Birria Tacos
Grandbaby Cakes (Jocelyn (Grandbaby Cakes))
18
servings
0
per serve
0
minutes
Authentic Mexican birria tacos featuring slow-braised beef in a rich, spiced chile broth, served with corn tortillas dipped in the flavorful consommé and topped with cheese, onions, and cilantro.
mexican
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Chili Paste
For The Meat And Dipping Sauce (Consomme)
For QuesoTaco Assembly
Equipment
Two forks
Frying pan
Heavy duty blender
Large oven-safe pot
Medium pot
Cutting board
Oven
Paper Towels
Small bowl
Instructions
1
Start by removing stems and seeds from all of the dried ancho and guajillo chiles.
2
Add about 2 cups of water to a medium sized pot and bring to a boil. Add chiles to a large pot then cover and allow it to sit for 15-20 minutes.
3
When peppers are done, add them to a heavy duty blender or food processor along with all of the remaining ingredients and blend until smooth and thick.
4
Preheat the oven to 325 degrees.
5
Add oil to a large pot over medium high heat. Season the meat with salt and light pepper and then add to hot pot to sear. Remove the meat working in batches and set to the side on paper towels to drain. Remove pot from heat.
6
Next saute the onion until it gets some color (about 3-4 minutes).
7
Add the beef back to the pot along with the onion and pour paste over the top. Next add beef stock, bouillon cube and water to the pot and stir everything together.
8
Bring temperature down to medium heat and bring to a simmer then add to the oven and braise for about 2 ½ hours or until beef is incredibly tender and falling apart.
9
Remove meat from the broth and place on a cutting board.
10
Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.
11
Remove 1 ½ cups of broth from the beef and add to a small bowl. Add some cilantro and onion to the top of the dipping sauce and set aside.
12
Add a pan over medium heat with a bit of olive oil or butter.
13
Carefully dip a tortilla into the top part of the broth and place in the hot pan. Fry for a few seconds then flip over.
14
Top with meat, onion, cilantro and cheese allowing the cheese to melt and get nice and gooey then fold in half and remove from the pan. Repeat with all tortillas. Serve with dipping sauce and enjoy the heck out of this!
dinnerlunchmeal prepmain coursetacosoven and roastingstovetop
Nutrition
Provides high protein from beef with moderate fat content and carbohydrates from tortillas, enriched with vitamins and minerals from chiles and vegetables.
| Calories | 269 kcal |
| Energy | 1127 kJ |
| Protein | 23 g |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 54 mg |
| Carbohydrate | 18 g |
| Sugars | 3 g |
| Dietary Fibre | 3 g |
| Sodium | 472 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
