Quick Birria Tacos
70% authentic · Mexican-inspired
A simplified take on birria tacos, using pre-made chili paste and a quicker cooking method for a delicious result with less time commitment.
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Ingredients
- Beef chuck roast2 lbs
- Red enchilada sauce (canned)15 oz
- Chipotle peppers in adobo sauce2-3
- Garlic powder1 tsp
- Cumin powder1 tsp
- Dried oregano1 tsp
- Beef broth3 cups
- Corn tortillas12
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- White onionfor garnish
- Lime wedgesfor garnish
Steps
- 1
Cut beef chuck roast into large chunks.
- 2
In a blender, combine enchilada sauce, chipotle peppers, garlic powder, cumin, oregano, salt, and pepper. Blend until smooth.
- 3
Sear beef chunks in a pot or Dutch oven until browned on all sides.
- 4
Pour the blended sauce over the beef. Add beef broth.
- 5
Bring to a simmer, then cover and cook on low heat for 1.5-2 hours, or until beef is tender.
- 6
Remove beef and shred it. Strain the liquid to create consommé.
- 7
Return shredded beef to the consommé. Keep warm.
- 8
Heat oil in a skillet. Dip tortillas in the consommé and fry until lightly crisp.
- 9
Fill tortillas with shredded beef, fold, and serve with consommé, onion, cilantro, and lime.
