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Beef Birria Tacos with Broth

Delicious Beef Birria Tacos served with flavorful broth and fresh toppings
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Savory and flavorful Beef Birria Tacos with a rich broth and tender beef, perfect for sharing.

Ingredients

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  • 3-4 lb beef chuck roast, cut into 2″-3″ chunks
  • 2 teaspoons salt + more to taste
  • 1 teaspoon black peppercorns or ground black pepper + more to taste
  • 2 tablespoons olive oil, divided
  • 10 dried chile de árbol peppers, destemmed and deseeded
  • 6 dried guajillo chile peppers, destemmed and deseeded
  • 1 large white onion, peeled and quartered
  • 1 head garlic, peeled
  • 2 teaspoons whole cloves or 1/2 tablespoon ground clove
  • 5 cups beef broth, divided
  • 1/4 cup apple cider vinegar
  • 2 tablespoons paprika, preferably smoked
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground ginger
  • 3 bay leaves
  • 1 cinnamon stick
  • 24 corn tortillas, white or yellow
  • 10 oz Oaxaca cheese, shredded
  • Non-stick cooking spray
  • Chopped cilantro
  • Diced white onion
  • Lime wedges

Instructions

  1. Season the Roast: Sprinkle the beef chuck roast with salt and pepper. Set aside.
  2. Toast the Chiles: Heat one teaspoon of olive oil in a skillet and toast the chiles for 1-2 minutes.
  3. Soak the Chiles: Soak the toasted chiles in boiling water for 10-15 minutes.
  4. Sauté Vegetables: Heat two teaspoons of olive oil in a Dutch oven, cook the onion and garlic for 4-5 minutes until browned.
  5. Blend the Sauce: Blend onion, garlic, soaked chiles, 1 cup beef broth, vinegar, paprika, cumin, oregano, salt, and ginger until smooth.
  6. Sear the Beef: Heat one tablespoon of oil in your pot, searing the beef for 2-3 minutes per side.
  7. Combine and Cook: Add the blended sauce, remaining beef broth, bay leaves, and cinnamon stick, stir well.
  8. Choose Your Cooking Method: Simmer on stovetop for 3-4 hours, slow cook for 6-8 hours on low, or pressure cook for 45 minutes.
  9. Prepare Tacos: Heat an oiled skillet, skim grease from the birria, dip tortillas, fill with meat and cheese, fold, and cook until crispy.
  10. Serve: Serve birria tacos with consomé topped with diced onion and cilantro.

Notes

Store leftover birria in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Find it online: https://easyumrecipes.com/beef-birria-tacos-with-broth/