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Ultimate Beef Birria and Crispy Birria Tacos

This mouthwatering recipe yields tender beef birria, perfect as a stew or for making irresistible crispy quesabirria tacos. The succulent and richly flavored beef is highlighted by the combination of spices and guajillo chilies. Enjoy this versatile dish with lime, onions, and cilantro on top.
3
3 hr 50 min
TOTAL TIME
1095
CALORIES
$5.17
PER SERVING
Ultimate Beef Birria and Crispy Birria Tacos
Ingredients
15 INGREDIENTS
8 SERVINGS
Ground Cumin
1 tsp ground cumin
Quesadilla Cheese
2 cups quesadilla cheese
Chuck Roast
4 lbs chuck roast
Short Ribs
2 lbs short ribs
Hot Water
8 cups hot water
White Onion
1 large white onion
Carrot
1 whole carrot
Dried Bay Leaf
5 whole dried bay leaf
Guajillo Chiles
8 whole guajillo chiles
Chili Powder
2 tsp chili powder
Mexican Oregano
1 tsp mexican oregano
Salt
1 tsp salt
Garlic
1 bulb garlic
White Corn Tortillas
16 whole white corn tortillas
Chicken Bouillon
3 tbsp chicken bouillon
Directions
15 STEPS
20 min
PREP TIME
3 hr 30 min
COOK TIME
3 hr 50 min
TOTAL TIME
1
In a large pot, combine the chuck roast, short ribs, onion, garlic, carrot, bay leaves, and dried guajillo chiles. Cover with 8 cups of hot water.
2
Add the chicken bouillon, Mexican oregano, ground cumin, and salt. Stir to combine, then bring to a boil.
3
After 30 minutes, skim the impurities from the top of the pot.
4
Remove the softened guajillo chiles and blend them until smooth, adding up to 1/4 cup of broth if needed. Strain if necessary.
5
Add the blended guajillo chiles and chili powder to the pot, mixing well to achieve a deep red color.
6
Cover and simmer for about 3 hours, stirring every 40 minutes, until the meat is tender and shreds easily. Adjust seasonings as desired.
7
Remove and discard the onion, garlic, carrot, and bay leaves.
8
Skim the grease from the top of the broth and save it for frying the tacos.
9
Cut the cooked meat into large chunks for serving.
10
To serve as a stew, place a couple of meat chunks in a bowl, top with broth, diced onions, fresh cilantro, and a squeeze of lime.
11
To prepare quesabirria tacos, finely chop the cooked meat.
12
Heat a large skillet or griddle over medium heat.
13
Dip the corn tortillas into the reserved grease and place them on the heated griddle. Top with chopped meat and quesadilla cheese.
14
Fold the tortillas over and press down with a spatula to form tacos. Cook until crispy and golden, about 2-3 minutes per side.
15
Serve the tacos with fresh cilantro, onions, and a side of the broth for dipping.
Health Info
Macros
27g
CARBS
75g
FAT
74g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK