Description

Indulge in the rich flavors of my favorite birria tacos, where tender, slow-cooked beef meets a savory, spiced broth, all wrapped in warm corn tortillas. Perfect for any occasion, these tacos are not just a meal; they’re an experience that brings friends and family together. With easy preparation and unforgettable taste, they will steal the show at your next gathering.

Ingredients

Scale

3 lbs chuck roast
4 guajillo chiles (soaked)
2 tsp cumin
1 medium yellow onion (chopped)
6 garlic cloves (minced)
1 cup fresh cilantro (for garnish)
12 corn tortillas
4 cups low-sodium beef broth
Juice of 2 limes
2 bay leaves

Instructions

In a large pot, bring water to a gentle simmer. Add the soaked guajillo chiles, onion, and garlic.
Stir in cumin and bay leaves until fragrant.
Submerge the chuck roast in the pot and simmer on low heat for about 3 hours until fork-tender.
Remove the meat and shred it using two forks.
Warm corn tortillas over an open flame or skillet until pliable.
Assemble tacos by spooning shredded beef onto each tortilla; top with cilantro and lime juice.

Prep Time: 20 minutes
Cook Time: 180 minutes
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (200g)
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 85mg

Keywords: - Marinate the beef overnight with spices for enhanced flavor. - For added heat, include chopped jalapeños or additional chiles. - Substitute beef with lamb or use mushrooms for a vegetarian option.