A one-pan birria-style beef and tortilla skillet with rich chile sauce and melted cheese for a cozy, flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 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 cumin
1 tsp Mexican oregano
Salt to taste
5 corn tortillas, torn
1½ cups shredded Oaxaca or Monterey Jack cheese
1 tbsp oil
Optional: fresh cilantro, diced onion, lime wedges
Instructions
-
Toast chiles in dry skillet, 30 seconds per side. Soak in hot water for 10 minutes.
-
Blend softened chiles, tomato paste, garlic, vinegar, broth splash, and salt.
-
Heat oil in skillet. Sauté onion 5 minutes. Stir in cumin and oregano.
-
Brown beef for 7–8 minutes. Drain if needed.
-
Add chile paste. Cook 3–4 minutes.
-
Stir in ½ cup broth and simmer 5–6 minutes until thick.
-
Mix in torn tortillas. Press down to absorb sauce.
-
Top with cheese. Cover and melt over low heat for 4–5 minutes.
-
Optional: broil 2–3 minutes for golden top.
-
Garnish with cilantro and lime. Serve hot.