A flavorful one-skillet meal inspired by birria tacos, made with spiced beef, torn corn tortillas, and melty cheese—all in under an hour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 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 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: diced onion, chopped cilantro, lime wedges
Instructions
-
Toast chiles in dry skillet for 30 seconds per side. Soak in hot water for 10 minutes.
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Blend chiles, garlic, tomato paste, vinegar, broth splash, and salt until smooth.
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Heat oil in skillet, sauté onion 5 minutes. Add cumin and oregano.
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Brown ground beef 7–8 minutes. Drain excess grease if needed.
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Stir in chile mixture. Cook 3–4 minutes.
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Add broth and simmer 5–6 minutes until slightly thickened.
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Mix in torn tortillas and press down to absorb sauce.
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Sprinkle cheese over top. Cover and cook 4–5 minutes until melted.
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Optional: broil uncovered 2–3 minutes for crispy top.
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Garnish with cilantro, onion, and lime.