Description
Create these delicious Birria Tostada Stacks at home with tender, flavorful beef cooked in a rich sauce, layered with crispy tortillas, cheese, and fresh toppings. Perfect for a festive meal or a casual gathering with friends and family.
Ingredients
Scale
For the Birria:
- 3 dried guajillo chiles, stemmed and seeded
- 2 cups hot water
- 3 lbs beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle chiles in adobo
- 2 bay leaves
- 1 cinnamon stick
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- 2 teaspoons beef bouillon
- 4 cups beef broth
- Salt and black pepper, to taste
For Assembly:
- 12 corn tortillas
- Vegetable oil, for frying
- 1 cup shredded cheddar or Oaxaca cheese
- 1 avocado, sliced
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1 jalapeño, sliced
- 1/4 cup diced onion
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Birria: Soften guajillo chiles in hot water, then blend until smooth. Season and sear beef, then add chile sauce, tomatoes, chipotle chiles, spices, vinegar, bouillon, and broth. Simmer until beef is tender.
- Make the Tostadas: Fry or bake tortillas until crisp. Layer shredded birria, cheese, avocado, and pico de gallo between tortillas.
- Assemble: Stack tostadas with toppings. Finish with sour cream, jalapeño, onion, and cilantro. Serve hot.
Notes
- For a cheesier variation, melt cheese directly onto the tostadas before stacking.
- Leftover birria is versatile and can be used for tacos, quesadillas, or nachos.
Nutrition
- Serving Size: 2 tostadas
- Calories: 600
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
