Description
This recipe for Birria Tostada Stacks features tender, slow-cooked beef chuck roast marinated in a flavorful blend of toasted guajillo and ancho chiles, garlic, onions, and Mexican oregano. The marinated beef is seared and then slowly simmered until meltingly tender. Crispy yet pliable corn tortillas are layered with shredded birria and topped with fresh cilantro and a squeeze of lime juice, making a deliciously satisfying Mexican-inspired dish perfect for sharing.
Ingredients
Scale
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 (enough for blending and simmering)
For Serving
- 8 crispy corn tortillas
- 1 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Oil for frying tortillas
Instructions
- Prepare the Marinade: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes, being careful not to burn them.
- Blend: In a blender, combine the toasted chiles, fresh garlic cloves, chopped onion, Mexican oregano, salt, pepper, and enough water to create a smooth sauce. Blend until fully smooth.
- Marinate: Cut the beef chuck roast into chunks. Coat the beef pieces thoroughly with the chile marinade. Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate the meat.
- Sear: Heat oil in a large pot or Dutch oven over medium-high heat. Remove the beef from the marinade (reserving the marinade) and brown the chunks in batches until all sides are well seared and caramelized. This should take about 3-5 minutes per batch.
- Slow Cook: Return all seared beef pieces to the pot. Add the remaining marinade along with enough water to cover the meat halfway. Bring to a simmer, then reduce the heat to low. Cover and let cook gently for about 3 hours, or until the beef is tender and shreds easily.
- Crisp Tortillas: Heat oil in a skillet over medium-high heat. Fry the corn tortillas for about 30 seconds on each side, just until they are crispy on the outside but still pliable enough to stack.
- Assemble: To serve, layer the crispy tortillas and top each with generous amounts of shredded birria meat. Garnish with chopped fresh cilantro and a squeeze of lime juice to brighten the flavors.
Notes
- For a deeper flavor, marinate the beef overnight.
- Adjust the number of chiles to control the spiciness.
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking during the slow simmer.
- Keep an eye on the liquid level during slow cooking and add a little water if it gets too low.
- Crisp tortillas just before serving to keep them fresh and crunchy.
