Description

Birria Tostada Stacks feature tender, slow-cooked beef chuck roast infused with a rich blend of toasted guajillo and ancho chiles, garlic, and Mexican oregano. Served atop crispy corn tortillas and garnished with fresh cilantro and lime, these stacks are a flavorful, satisfying Mexican-inspired dish perfect for sharing.

Ingredients

Meat and Marinade

2 lbs beef chuck roast
4 dried guajillo chiles
2 dried ancho chiles
4 cloves fresh garlic
1 medium onion, chopped
1 tsp Mexican oregano
Salt and pepper, to taste
Water, as needed for blending and cooking

For Serving

8 crispy corn tortillas
1 cup fresh cilantro, chopped
2 limes, cut into wedges
Oil, for frying tortillas and searing beef

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Instructions

Prepare the Marinade: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 2-3 minutes, being careful not to burn.
Blend: In a blender, combine the toasted chiles with fresh garlic cloves, chopped onion, Mexican oregano, salt, pepper, and enough water to blend until a smooth sauce forms.
Marinate: Cut the beef chuck roast into chunks and coat evenly with the chile marinade. Refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
Sear: Heat oil in a large pot over medium-high heat. Remove beef from marinade in batches and brown all sides until a deep mahogany color develops, about 3-4 minutes per side.
Slow Cook: Pour the remaining marinade into the pot with the seared beef and add enough water to cover the meat halfway. Bring to a simmer, then reduce heat to low and cook covered for about 3 hours, or until beef is fork-tender and shreds easily.
Crisp Tortillas: Heat oil in a skillet over medium-high heat. Fry the corn tortillas one by one for about 30 seconds per side until crispy yet still pliable. Drain on paper towels.
Assemble: Shred the tender birria beef and pile generously onto the crispy tortillas. Garnish with chopped fresh cilantro and a squeeze of lime juice. Serve immediately while warm.

Notes

Soaking the dried chiles in hot water before toasting can soften them further if needed.
Marinating overnight enhances the depth of flavor in the birria meat.
To make the tortillas extra crispy, double-fry them briefly.
Leftover birria meat can be refrigerated and used for tacos or quesadillas the next day.
Adjust the spice level by varying the quantity or type of dried chiles used.