Description
Delicious and tender Birria Tostada Stacks featuring slow-cooked beef chuck roast marinated in a rich blend of toasted guajillo and ancho chiles, garlic, onion, and Mexican oregano. Crispy corn tortillas topped with flavorful shredded birria, fresh cilantro, and lime wedges make for an irresistible Mexican-inspired meal 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, to taste
- Black pepper, to taste
- Water, as needed for blending and cooking
Toppings and Assembly
- 8 crispy corn tortillas
- 1 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Oil for frying tortillas
Instructions
- Prepare the Marinade: Start by removing the stems and seeds from the guajillo and ancho chiles. Toast the chiles lightly in a dry skillet over medium heat until they become fragrant, about 2-3 minutes, taking care not to burn them.
- Blend: In a blender, combine the toasted chiles with fresh garlic cloves, chopped onion, Mexican oregano, salt, black pepper, and enough water to create a smooth and thick marinade sauce. Blend until completely smooth.
- Marinate: Cut the beef chuck roast into chunks and thoroughly coat them with the prepared marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors fully develop.
- Sear: Heat a large pot over medium-high heat and add a small amount of oil. Brown the marinated beef chunks in batches until a deep crust forms on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
- Slow Cook: Return all the browned beef to the pot and pour in the remaining marinade along with enough water to cover the meat halfway. Bring to a gentle simmer, then reduce heat to low and cover. Cook slowly for about 3 hours, or until the beef is tender enough to shred easily.
- Crisp Tortillas: Meanwhile, heat oil in a skillet over medium-high heat and fry the corn tortillas one at a time for about 30 seconds on each side until they become crispy yet still pliable. Drain on paper towels.
- Assemble: To serve, layer the crispy tortillas with generous amounts of shredded birria meat. Top with chopped fresh cilantro and a squeeze of lime juice. Serve immediately while warm and crispy.
Notes
- For extra depth, try adding a cinnamon stick or cloves to the marinade blend when simmering.
- The beef can be cooked in a slow cooker for convenience and similar tenderness.
- If chiles are not available, substituting with a mild chili powder is possible but authentic flavor will be reduced.
- Leftover birria can be stored refrigerated for up to 3 days and reheated gently.
