Description
A delicious fusion of smoky birria beef and melty cheese stuffed into crispy tortillas for the ultimate taco experience.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 cups beef broth
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- Soak dried chilies in hot water for 20 minutes, then blend with onion, garlic, and spices to make adobo sauce.
- Rub beef with adobo sauce and smoke at 225°F for 4 hours until tender.
- Shred the smoked beef and mix with remaining adobo sauce.
- Dip tortillas in rendered beef fat and crisp on a griddle.
- Fill each tortilla with shredded beef and cheese, then fold and cook until crispy.
- Serve with cilantro, lime wedges, and consommé for dipping.
Notes
You can customize the seasonings to taste.