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Marco

Birria Tacos: Discover the Ultimate Flavor Bomb Today!

Savory beef tacos filled with tender, shredded beef and topped with fresh cilantro and onion, served with lime wedges.
Print Recipe
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 tacos
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into chunks
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 dried guajillo peppers stems and seeds removed
  • 2 dried ancho peppers stems and seeds removed
  • 2 cups beef stock
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 12 corn tortillas
  • 1 cup fresh cilantro chopped
  • 1 cup onion finely diced
  • Lime wedges for garnish

Method
 

  1. In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chunks of beef and sear them until they develop a rich brown crust, approximately 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
  2. In the same pot, toss in the diced onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
  3. While the onions are cooking, place the guajillo and ancho peppers in a blender with the beef stock. Blend until the mixture is smooth and well-combined.
  4. Return the seared beef to the pot and pour the blended pepper sauce over it. Sprinkle in the cumin, oregano, smoked paprika, sea salt, black pepper, and cinnamon. Mix everything thoroughly.
  5. Bring the mixture to a gentle simmer, cover the pot, and lower the heat. Allow it to cook for 2-3 hours, or until the beef is fork-tender and can be easily shredded.
  6. Once the beef is ready, shred it using two forks and stir it back into the flavorful broth.
  7. To prepare the tacos, heat a skillet over medium heat. Lightly dip each corn tortilla into the broth, then place it in the skillet. Add a generous portion of the shredded beef and top with fresh cilantro and diced onion. Fold the tortilla and cook until it’s crispy and golden, about 2-3 minutes on each side.
  8. Serve the tacos with lime wedges on the side for an extra zesty kick.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For extra flavor, marinate the beef overnight in the spices.
  • Adjust the level of spiciness by adding more or fewer peppers.
  • These tacos can be served with a side of rice or beans for a complete meal.

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