A one-skillet birria-inspired beef dish loaded with savory chile sauce, corn tortillas, and melted cheese for a fast, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1 lb ground beef (80/20)
3 dried guajillo chiles
2 dried ancho chiles
1 small yellow onion, diced
3 garlic cloves
1 tbsp tomato paste
1 tbsp apple cider vinegar
½ cup beef broth
1 tsp ground cumin
1 tsp Mexican oregano
Salt to taste
5 corn tortillas, torn into pieces
1½ cups shredded Oaxaca or Monterey Jack cheese
1 tbsp oil
Optional toppings: cilantro, red onion, lime wedges
Instructions
-
Toast chiles for 30 seconds per side in dry skillet. Remove stems/seeds, soak in hot water 10 minutes.
-
Blend chiles with tomato paste, garlic, vinegar, splash of broth, and salt.
-
Heat oil in skillet, cook onions 4–5 minutes. Add cumin and oregano.
-
Brown ground beef, breaking it apart, about 7–8 minutes. Drain fat if needed.
-
Stir in chile sauce and cook 3–4 minutes.
-
Add broth, simmer 5–6 minutes until slightly thickened.
-
Fold in torn tortillas, pressing into the sauce.
-
Top with cheese, cover, and melt over low heat for 4–5 minutes.
-
Optional: broil uncovered for 2–3 minutes for a golden top.
-
Garnish and serve warm.