Description
Spicy and flavorful birria tacos made with gochujang for a Korean twist. Perfect for taco night.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 3 tbsp gochujang paste
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup shredded cheese
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Season beef with salt and pepper.
- Brown beef in a pot over medium heat.
- Add onion and garlic, cook until soft.
- Stir in gochujang, cumin, paprika, and oregano.
- Pour in beef broth and add bay leaves.
- Simmer for 3 hours until beef is tender.
- Shred beef and return to the broth.
- Heat tortillas on a skillet.
- Fill tortillas with beef and cheese.
- Fold and cook until crispy.
- Serve with lime wedges and cilantro.
Notes
- Use corn tortillas for authenticity.
- Adjust gochujang for desired spice level.
- Simmer longer for more tender meat.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: gochujang birria tacos, Korean tacos, spicy birria