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Birria Oxtails Tacos are made with irresistible shredded beef stuffed into a corn tortilla soaked in birria broth, then pan fried until crispy and dipped again in this rich and flavorful broth. This birria recipe can easily be made on the stove top, in the Instant pot and in the slow cooker
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Ingredients
- 3 to 4 pounds beef chuck cut into large chunks about 3-inch pieces
- Salt and ground black pepper to taste
- 6 dried Guajillo peppers
- 3 dried Ancho chiles
- 1 large tomato
- 1 large onion peeled and slice into thick rounds (like for onion rings)
- 6 garlic cloves peeled
- 1 small cinnamon stick preferably no bigger than 1-inch
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon dried marjoram
- ¼ teaspoon ground cloves
- ¼ cup apple cider vinegar
- 1 -2 teaspoons chicken or beef bouillon
- 2 tablespoons olive oil
- 1/2 cup chicken or beef broth
For the Tacos
- Canola oil or non-stick cooking spray to grease the skillet or griddle
- Corn tortillas