Grammy's Kitchen · Ground Beef Tacos · Birria Tacos
One of 137 ground beef tacos recipes we measured
from www.delish.com
It ranks #2 of 137 for tenderness among the ground beef tacos recipes we compared. 9 cooks on www.delish.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| aromatics | 9% | 8% |
| acid | 3% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 68% | 17% |
| collagen idx | 0.9 | 0.8 |
| marbling idx | 0.5 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5 dried guajillo chiles | |
| 3 dried morita chiles | |
| 3 dried pasilla chiles | |
| 907 g | 2 lb. beef brisket or beef chuck roast |
| 907 g | 2 lb. oxtails, short ribs, or beef shank |
| Kosher salt | |
| Freshly ground black pepper | |
| 27 g | 2 tbsp. vegetable oil |
| 1233 g | 3 Roma tomatoes, halved crosswise |
| 18 g | 6 cloves garlic |
| 10 whole cloves | |
| 1 3" cinnamon stick | |
| 60 g | 1/4 c. white wine vinegar |
| 3 g | 1 1/2 tsp. cumin seeds |
| 1 g | 1 tsp. dried oregano |
| 150 g | 1 large yellow onion, quartered |
| 5 g | 5 bay leaves |
| 150 g | 6 (or more) 6" corn tortillas |
| shredded Oaxaca or mozzarella cheese, for serving | |
| lime wedges, for serving | |
| fresh cilantro, chopped, for serving | |
| white onion, chopped |
Method: 13 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this yesterday following exactly as written. My one comment as to what I'd do differently is in the use of salt. It says to adjust at end and I would do it so the meat braised in a saltier sauce. Both the meat and sauce needed a lot of salt. Another rec” — a cook, 5★
“I’ve been making Birria for a while now & was disappointed to see this recipe in the most recent magazine. Why on earth would anyone put VINEGAR in birria?? Don’t do it, guys. No, no, no. Also, don’t use regular cinnamon or oregano—the spices should be the Mex” — a cook, 1★