Tacos de Birria

Tacos de Birria is a rich and flavorful Mexican BBQ dish made with tender, marinated meat and served in warm tortillas, perfect for a comforting meal. This dairy-free version retains all the traditional essence while being accessible for those with dietary restrictions.

Ingredients

• Beef chuck roast - 500 grams
• Guajillo peppers - 4 units
• Ancho peppers - 2 units
• Garlic cloves - 4 units
• Onion - 1 medium, quartered
• Dried oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Black pepper - 1 teaspoon
• Bay leaves - 2 units
• Salt - 1 teaspoon
• Vegetable broth - 500 ml
• Corn tortillas - 4 units
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1 unit, cut into wedges
• Radishes - 4 units, thinly sliced

Steps

1. Start by removing the stems and seeds from the guajillo and ancho peppers. Soak them in hot water for about 15 minutes until soft.
2. In a blender, combine the soaked peppers, garlic, onion, oregano, cumin, black pepper, and salt. Blend until smooth, adding some of the soaking water if necessary.
3. Cut the beef chuck roast into large chunks and place it in a large pot or Dutch oven. Pour the blended sauce over the meat, add the bay leaves, and the vegetable broth.
4. Cover the pot and simmer on low heat for about 2 hours, or until the meat is tender and easily shredded.
5. Remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine with the juices.
6. In a separate pan, heat the corn tortillas until warm. For added flavor, you can lightly grill them on each side.
7. Assemble the tacos by placing a generous amount of the shredded birria on each tortilla. Top with fresh cilantro, and serve with lime wedges and sliced radishes on the side.

Nutrition

• Calories: 350
• Protein: 28 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the peppers and herbs.

Tags