Beef Birria Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked beef with guajillo chilis, oregano, and cumin, served in crispy corn tortillas with cheese and fresh cilantro. Served with rich dipping broth for an indulgent, flavorful taco experience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-5 pounds chuck roast (cut into 4 large chunks)
- 2 pounds bone-in beef short ribs
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1-2 Tablespoons vegetable oil
- 1 large white onion (quartered, dry skins removed)
- 1 garlic bulb (cut in half crosswise, then cut in half again)
- 8 cups beef broth
- 3 bay leaves
- 8 dried guajillo chilis (stems cut off and seeds removed)
- 2 teaspoons ancho chili powder (or regular chili powder)
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 14-16 white corn tortillas
- 2-3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
At a glance
PER SERVING · TIME 230M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 30m
- Sodium
- 1845mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1399mg
- Calcium
- 341mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.