Birria Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded beef cooked with warm spices and aromatics, served in crispy tortillas with melted cheese and dipped in the cooking broth. A complex, layered main course that's worth the time investment.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 lb beef chuck roast (, fat trimmed)
- 4 bone-in beef short ribs
- 8 dried guajillo chile peppers*
- 3 dried pasilla chile peppers*
- 2-3 dried arbol chile peppers*
- 5 Roma tomatoes (, quartered (about 1.5lbs))
- 1 white onion (, roughly chopped)
- 1 head garlic ((10-12 cloves))
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon whole cumin seeds
- 1 Tablespoon Dried oregano
- 1 Tablespoon dried thyme
- 1/2 teaspoon whole coriander seed
- 4 whole cloves
- 1 teaspoon fresh minced ginger
- 1 inch piece Mexican cinnamon stick* (or 1/8 teaspoon ground cinnamon)
- 2 Tablespoons apple cider vinegar (or white vinegar)
- 5 cups water (, divided)
- 2 bay leaves
- 1 Tablespoon kosher salt
- 15 corn tortillas (, white or yellow)
- 2 1/2 cups shredded Oaxaca cheese (, or use mozzarella or Monterey jack)
- 1/2 of a white onion (, diced)
- 1 bunch fresh cilantro (, chopped)
- 2 limes (cut into small wedges)
At a glance
PER SERVING · TIME 190M
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
- 2h 50m
- Sodium
- 572mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 156mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.