Description
Birria Tostada Stacks feature tender, slow-cooked beef chuck roast marinated in a rich blend of guajillo and ancho chiles, garlic, and Mexican oregano, served on crispy corn tortillas and garnished with fresh cilantro and lime. This traditional Mexican dish delivers a flavorful, satisfying meal 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 (for blending and cooking)
Toppings and 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 dried guajillo and ancho chiles. Lightly toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn them.
- Blend: In a blender, combine the toasted chiles, garlic cloves, chopped onion, Mexican oregano, salt, pepper, and enough water to blend into a smooth sauce. Blend until the mixture is completely smooth and well incorporated.
- Marinate: Cut the beef chuck roast into large chunks. Coat the beef pieces thoroughly with the chile marinade, then cover and refrigerate for at least 2 hours or preferably overnight to allow flavors to penetrate the meat.
- Sear: Heat oil in a large pot over medium-high heat. Remove the beef pieces from the marinade (reserve marinade for later), and brown the beef in batches to sear all sides, about 3-4 minutes per side. This step locks in flavor and texture.
- Slow Cook: Return all seared beef pieces to the pot. Pour in the reserved marinade and add 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 easily shredded.
- Crisp Tortillas: Heat oil in a skillet over medium-high heat. Fry each corn tortilla for about 30 seconds per side until they turn crispy yet remain pliable. Drain on paper towels to remove excess oil.
- Assemble: Shred the tender birria meat and pile it onto crispy corn tortillas. Garnish generously with chopped fresh cilantro and a squeeze of lime juice on top. Serve immediately while warm.
Notes
- For deeper flavor, marinate the beef overnight instead of just 2 hours.
- Use fresh corn tortillas for best texture and taste.
- The leftover birria broth can be served as a consommé dip for the tostadas.
- Adjust the amount of chiles depending on your preferred spice level.
- If dried chiles are unavailable, substitute with high-quality chili powders but note flavor changes.
