Cheesy Birria-Style Tacos

1. 1

   Assemble all the ingredients.

2. 2

   Toast the sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds start to brown. Take them off the heat and set aside.

3. 3

   Warm the beef broth in a medium pot and reduce to a gentle simmer.

4. 4

   Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they begin to blister slightly, 5 to 7 minutes.

5. 5

   Transfer the peppers to the simmering broth. Cover and let simmer until the peppers are rehydrated and tender, about 20 minutes.

6. 6

   Cut 3/4 of the onion into thick slices and finely dice the remainder. Set the diced onion aside. Add the thick slices to the pot with the garlic and cook until the onion browns, about 5 minutes. Remove and set aside.

7. 7

   Heat the remaining oil in the pot over medium-high heat, then add the goat meat. Brown on all sides, 5 to 7 minutes.

8. 8

   Place the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme in a blender. Let cool slightly to avoid burns, about 5 minutes, then blend until very smooth.

9. 9

   Pour the blended sauce into the pot and stir, scraping up all the browned bits from the bottom. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.

10. 10

    Take the meat out of the sauce and let it cool enough to shred. Shred the meat by hand or with 2 forks. Mix in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add them to the sauce.

11. 11

    Working in batches, dip each tortilla into the pot of sauce and place it in a hot pan. Add a little of the meat mixture and some cheese. Fold in half and brown on both sides, 3 to 4 minutes.

12. 12

    Divide the remaining sauce among 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

• Calories 515.87 kcal ▲ High 26%
• Protein 15.76 g ↗ Good Source 32%
• Carbohydrate 64.05 g 23%
• Total Fat 22.03 g ▲ High 28%
• Saturated Fat 7.68 g ▲ High 38%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 29.74 mg — Moderate 10%
• Sodium 1193.01 mg ▲ High 52%
• Dietary Fiber 4.5 g — Moderate 16%
• Total Sugars 3.89 g --
• Added Sugars 2.39 g ⌄ Low Source 5%
• Calcium 446.96 mg ↗ Good Source 34%
• Iron 5.91 mg ↗ Good Source 33%
• Potassium 420.24 mg ⌄ Low Source 9%
• Vitamin A 91.83 mcg — Moderate 10%
• Vitamin C 6.15 mg ⌄ Low Source 7%
• Vitamin D 0.15 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sesame
• Sulfites
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅