The meat is simmered in a richly seasoned broth infused with spices like bay leaves, Mexican oregano, and Guajillo chiles. This cooking method ensures that every bite is bursting with flavor.
INGREDIENTS
Beef Birria
- 4 to 6 pounds of chuck roast
- 4 1/2 cups of water
- 6 Guajillo chiles
- 1 large onion
- 4 large garlic cloves
- 1 1/2 tbsp chicken bouillon (more salty a pop of flavor use 2 tbsp)
- 1 tbsp Mexican oregano
- 4 bay leaves
- 1/2 tbsp black pepper
- 3 cloves
- 4 to 6 carrots
- For spice add 2 chiles de árbol
Birria quesa tacos
- Corn tortillas
- Chihuahua Mexican cheese or your favorite white melty cheese
- Chopped Onion
- Chopped Cilantro
- Lime
DIRECTIONS
- Soak the Guajillo Chiles, remove stems and seeds, then blend them.
- In a slow cooker, combine the chuck roast, blended chiles, water, onion, garlic, chicken bouillon, black pepper, cloves, bay leaves, oregano, and optional carrots.
- Cook on low for 8 hours.
- Once the birria is cooked, shred the meat using two forks.
- To make birria tacos, dip the tortillas quickly in the broth, just enough to coat them lightly but not soak them, then fill them with the shredded meat and melty cheese. Top with chopped onions and cilantro.
- Pan-fry the filled tacos until crispy and serve them with additional broth for dipping.
NOTES
- Don’t skip on the carrots you don’t have to eat them, but they have such a savory flavor.
- Fresh tortillas tend to hold up better and are less likely to become soggy. If you have supermarket tortillas not to worry, heat the tortillas on a skillet for a few seconds before dipping in the broth. This will help remove excess moisture.
