Description
Dive into the world of birria tacos, where tender, marinated beef meets vibrant spices, all wrapped in a warm tortilla. This dish is not just a meal; it’s an experience that brings warmth and joy to any gathering. Perfectly seasoned and served with a savory broth for dipping, birria tacos promise to delight your taste buds and leave your guests asking for more.
Ingredients
Scale
- 2 lbs chuck roast
- 4 dried guajillo chiles
- 6 garlic cloves
- 2 tsp cumin seeds
- 4 cups low-sodium chicken broth
- 1 cup fresh cilantro (for garnish)
- 12 small corn tortillas
- Juice of 2 limes
- 1 onion, finely chopped
- 1/4 cup pineapple juice (optional)
Instructions
- Soak guajillo chiles in hot water for 15 minutes until softened. Blend with garlic, cumin seeds, and chicken broth until smooth.
- Cut chuck roast into chunks, season with salt, and marinate with the blended mixture for at least one hour (or overnight for best results).
- Cook marinated meat in a slow cooker on low heat for 4-6 hours until fork-tender.
- Remove meat from pot and shred using two forks; keep the broth.
- Dip each tortilla briefly into the broth and sauté in a skillet until slightly crispy but pliable.
- Assemble tacos by filling tortillas with shredded beef, topping with onions, cilantro, and lime juice. Serve immediately with broth for dipping.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 90mg
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