Savory birria tacos that are a customer favorite.

Birria Tacos

Grilled chicken quesadilla, perfect for a late-night snack.

Chicken Quesadilla

Delicious and fresh tacos available in a variety of options.

Tacos

Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, bay leaves, and a cup of beef broth. Blend until smooth.

Make the Sauce

In a large pot or Dutch oven, place the beef chuck roast and pour the blended sauce over it. Add the remaining beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 2-3 hours until the meat is tender.

Cook the Meat

Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak up the juices.

Shred the Meat

Warm the corn tortillas in a skillet. Fill each tortilla with the birria meat and serve with a side of the broth for dipping.

Prepare the Tacos

beef chuck roast

dried guajillo chiles

dried ancho chiles

onion

garlic cloves

cumin

oregano

bay leaves

beef broth

salt

pepper

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and bell pepper, sauté until softened for about 5 minutes. Stir in the shredded grilled chicken, cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat.

Prepare the Filling

On one half of each tortilla, layer the chicken mixture and top with shredded cheese. Fold the tortilla in half to cover the filling.

Assemble the Quesadilla

In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and the cheese is melted. Repeat for remaining quesadillas.

Cook the Quesadilla

Remove from skillet, cut into wedges, and serve warm with salsa or guacamole if desired.

Serve

Grilled chicken breast, shredded

Flour tortillas

Shredded cheese (cheddar or mozzarella)

Olive oil

Bell pepper, diced

Onion, diced

Cumin

Paprika

Salt

Black pepper

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Cook the Beef

Stir in taco seasoning with a splash of water (about 1/4 cup) and cook for an additional 5 minutes, until the beef is well-coated and heated through.

Add Seasoning

In a separate skillet or microwave, warm the tortillas until soft and pliable.

Warm Tortillas

On each tortilla, layer a portion of the seasoned beef, shredded lettuce, diced tomatoes, cheddar cheese, and top with sour cream, jalapeños, and cilantro as desired.