Ingredients
- Chuck roast
- Dried guajillo chiles
- Cumin seeds
- Fresh cilantro
- Onion
- Beef broth
Instructions
- Cut chuck roast into large chunks and season generously with salt. Sear in a pot over medium-high heat until browned on all sides.
- Remove stems and seeds from guajillo chiles; soak them in hot water for 15 minutes until softened.
- Blend soaked chiles with cumin seeds, onion, garlic cloves, and beef broth until smooth.
- Add the blended sauce to the pot with seared meat. Cover and simmer on low heat for about 3 hours until the meat is tender.
- Shred the meat in the pot while mixing it back into the broth. Adjust seasoning as needed.
- Warm corn tortillas on a skillet; fill each tortilla generously with shredded birria meat, topping with onions and cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg