Beef Birria Tacos
Chilli-braised beef, griddled in crisp tortillas with melted cheese and dipped in the rich red broth.
Ingredients
Quantities for 6. Tick things off as you go.
Method
Toast and soak the chillies
Heat a dry pan over medium heat. Toast the guajillo and ancho chillies for 30 seconds per side until fragrant. Cover with 500 ml of hot water and soak for 15 minutes.
Blend the sauce
Blend the soaked chillies and their water with the onion, garlic, tomatoes, vinegar, cumin, oregano, chipotle, pepper and salt until completely smooth. Pass through a sieve for a silky sauce.
Marinate
Toss the beef in the sauce in a large heavy pot or Dutch oven and leave for 30 minutes at room temperature.
Braise
Add the stock, bay leaves, cinnamon and cloves. Bring to a gentle simmer, cover and cook for 2 hours 30 minutes, or in a 160°C (140°C fan, 325°F) oven, until the beef shreds easily.
Shred and strain
Lift out the beef, discard the bay, cinnamon and cloves, and shred the meat with two forks. Skim the red fat from the broth into a bowl and keep the broth hot as the dipping consommé.
Fill and fry
Dip a tortilla in the red fat, lay it in a hot frying pan, add beef and mozzarella and fold over. Cook for 2 minutes per side until crisp and the cheese melts. Repeat with the rest.
Serve
Top with onion and coriander and serve with the hot broth and lime wedges for dipping.
Nutrition per serving
535 kcal · protein 42 g · carbs 38 g · fat 24 g · fibre 5 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
