Ingredients
– 2 pounds beef chuck or short ribs
– 3 dried guajillo chiles
– 2 dried ancho chiles
– 4 cloves garlic, minced
– 1 onion, chopped
– 2 bay leaves
– 1 teaspoon cumin
– 1 teaspoon oregano
– 4 cups beef broth
– Salt and pepper, to taste
– Corn tortillas (about 12)
– Shredded cheese (such as Oaxaca or mozzarella)
– Fresh cilantro and onions for garnish
– Lime wedges, for serving
Equipment Needed
– Slow cooker or Dutch oven
– Blender
– Large pot
– Strainer
– Griddle or skillet
– Tongs
– Serving plates
Step-by-Step Instructions
The first step in making these mouthwatering cheesy birria tacos is preparing the meat. Start by searing the beef in a hot pot until it’s browned on all sides. This step really enhances the flavor, giving the meat a lovely caramelized crust. Once the meat is perfectly browned, I put it aside and sauté the onions and garlic in the same pot, which fills my kitchen with an incredible aroma. After a few minutes, I grab those beautiful dried chiles, and with a quick rehydration in boiling water, I bring them to life. Everything goes into the slow cooker: the seared meat, sautéed onions, garlic, and the flavorful broth. I sprinkle in my spices and let it all harmonize for several hours. The result is pure magic! (See the next page below to continue steps…)