Birria Beef Taco Recipe

Inspired by 540 North

Time8h

Serves6

slow braised beef, queso, adobo dipping broth

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Frequently paired with

The best thing to pair and share with BIRRIA BEEF TACO

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

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Ingredients

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Beef Marinade

3 lbs Chuck roast

4 pieces Dried guajillo chiles

2 pieces Dried ancho chiles

4 cloves Garlic cloves

2 tsp Cumin

1 tsp Oregano

1 tsp black pepper

1 tsp Celtic sea salt

2 pieces Bay leaves

4 cups Beef broth

Tacos

12 pieces Corn tortillas

1 cups Queso fresco

1 cup Chopped onion

1 cup Chopped cilantro

2 pieces Lime wedges

Method

Beef Preparation

Prepare the Marinade

Remove the stems and seeds from the guajillo and ancho chiles. In a saucepan, boil the chiles for about 10 minutes until softened. Drain and place in a blender with garlic, cumin, oregano, black pepper, and salt. Blend until smooth, adding a bit of beef broth if necessary.

Marinate the Beef

Rub the marinade all over the chuck roast. Place it in a large bowl, cover, and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Slow Cook the Beef

In a slow cooker, add the marinated beef, bay leaves, and remaining beef broth. Cook on low for 6-8 hours, or until the beef is tender and easily shredded.

Taco Assembly

Prepare the Tacos

Once the beef is cooked, shred it with two forks. Warm the corn tortillas on a skillet for about 30 seconds on each side.

Assemble the Tacos

Place a generous amount of shredded beef on each tortilla, sprinkle with queso fresco, chopped onion, and cilantro. Serve with lime wedges on the side.