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Birria Taco

yield: 13 total time: 240 minutes
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Ingredients

  • 3 pounds boneless chuck roast
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • vegetable oil for searing
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds may sub 1 tsp ground
  • 1 tablespoon coriander seeds may sub 1 tsp ground
  • 6 whole cloves may sub ΒΌ teaspoon ground
  • 4 bay leaves
  • 1/2 cinnamon stick broken up
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 6 dried guajillo chiles stems and seeds removed
  • 4 dried ancho chiles stems and seeds removed
  • 1 Chili de arbol stems and seeds removed
  • 4 ripe tomatoes vine-, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon beef bouillon granulated, or better than bouillon
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika EACH, dried thyme
  • 6 cups reduced sodium beef broth divided
  • 16 corn tortillas I like La Tortilla Factory
  • 12 ounces cheese Oaxacan, or Mozzarella, separated into strings
  • 1/2 white onion chopped
  • 1/4 cup cilantro minced
  • 2 tablespoons lime juice
  • 1 pinch salt

Nutrition

  • Calories : 510 calories
  • Carbohydrate : 26 grams
  • Cholesterol : 95 milligrams
  • Fat : 32 grams
  • Fiber : 6 grams
  • Protein : 32 grams
  • SaturatedFat : 13 grams
  • Sodium : 930 milligrams
  • Sugar : 3 grams
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