A one-skillet birria-inspired beef dish with smoky chile sauce, soft tortillas, and melted cheese—rich in flavor and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb ground beef (80/20)
3 dried guajillo chiles
2 dried ancho chiles
1 small onion, diced
3 garlic cloves
1 tbsp tomato paste
1 tbsp apple cider vinegar
½ cup beef broth
1 tsp cumin
1 tsp Mexican oregano
Salt to taste
5 corn tortillas, torn
1½ cups shredded Oaxaca or Monterey Jack cheese
1 tbsp oil
Optional: diced onion, fresh cilantro, lime wedges
Instructions
-
Toast chiles for 30 seconds per side. Soak in hot water for 10 minutes.
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Blend chiles with tomato paste, garlic, vinegar, broth splash, and salt until smooth.
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Heat oil, cook onion for 5 minutes. Add cumin and oregano.
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Brown beef, breaking it up, for 7–8 minutes. Drain excess fat.
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Stir in chile mixture. Cook 3–4 minutes.
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Add ½ cup broth and simmer 5–6 minutes until thickened.
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Mix in torn tortillas. Press gently into sauce.
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Top with cheese, cover, and cook 4–5 minutes on low heat.
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Optional: broil uncovered for 2–3 minutes for crisp top.
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Garnish and serve warm.