Name: Malos Birria Tacos Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs Beef chuck roast; 4 pieces Dried guajillo chiles; 2 pieces Dried ancho chiles; 4 pieces Garlic cloves; 1 medium Onion; 1 tsp Ground cumin; 1 tsp Ground black pepper; 2 tsp Salt; 2 pieces Bay leaves; 4 cups Beef broth; 6 pieces Corn tortillas; 1 cup Monterey Jack cheese; 1 cup Cheddar cheese; 2 cups Mexican rice; 2 cups Refried beans

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

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Olives

three broth-dipped corn tortillas grilled with monterey and cheddar cheeses and filled with beef barbacoa; with Mexican rice and refried beans. Served with a side of barbacoa broth for dipping.

In a medium bowl, soak the guajillo and ancho chiles in hot water for about 15 minutes until softened. Drain and remove the stems and seeds.

Soak the Chiles

In a blender, combine the soaked chiles, garlic, onion, cumin, black pepper, and 1 cup of beef broth. Blend until smooth.

Blend the Marinade

In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef with salt and sear on all sides until browned. Remove the beef and set aside.

Cook the Beef

Add the blended marinade to the pot along with the remaining beef broth and bay leaves. Stir to combine, then return the seared beef to the pot. Cover and simmer on low heat for about 2.5 to 3 hours until the beef is tender.

Simmer the Beef

Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce.

Shred the Beef

Ladle some of the barbacoa broth into a bowl for dipping.

Prepare the Broth

In a skillet, dip each corn tortilla briefly in the hot barbacoa broth to soften, then place on a flat surface.

Heat the Tortillas

Sprinkle a layer of Monterey Jack and cheddar cheese on one half of each tortilla, followed by a generous portion of the shredded beef.

Add Cheese and Filling

Fold the tortillas over to create a taco shape. Grill on the skillet until the cheese is melted and the tortillas are crispy, about 2-3 minutes per side.

Fold and Grill

Serve the tacos hot with a side of Mexican rice and refried beans, alongside the bowl of barbacoa broth for dipping.

Serve

Beef chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Onion

Ground cumin

Ground black pepper

Salt

Bay leaves

Beef broth

Corn tortillas

Monterey Jack cheese

Cheddar cheese

Mexican rice

Refried beans

birria tacos

Posole

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CUBAN

wood-grilled 8 oz. burger* with bacon, caramelized onion, guacamole, shredded lettuce, tomato and pepper jack cheese on a brioche bun

Malo Burger

Make Birria Tacos Recipe in just 3h . three broth-dipped corn tortillas grilled with monterey and cheddar cheeses and filled with beef barbacoa; with Mexican rice and refried beans. Served with a side of barbacoa broth for dipping.

Birria Tacos Recipe

Ingredients

Taco Filling

Taco Assembly

Method

Prepare the Barbacoa