Description
My Fave Birria Tacos recipe offers rich, slow-braised beef infused with a deeply flavorful chili paste and served in crispy corn tortillas with melted Oaxaca cheese. Perfect for a hearty meal with traditional Mexican spices and a savory consomme dipping sauce.
Ingredients
Scale
Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
Meat + Consomme (Dipping Sauce):
- 3 lbs organic chuck roast beef, chopped into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- Make the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. Bring beef stock to a boil in a medium pot, then add chiles, cover, and let them soften for 20 minutes. Transfer softened chiles to a high-powered blender along with chipotle peppers, chopped onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick, adding up to ½ cup more beef stock or water if needed to reach desired consistency.
- Prepare the Meat: Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear beef on all sides until golden, about 3-4 minutes per side. Remove beef and set on paper towel-lined plate. In the same pot, sauté diced onion for 1-2 minutes until fragrant and translucent. Stir in chili paste and simmer for 1-2 minutes.
- Simmer and Braise: Add beef stock and water to the pot with chili paste and onions, stirring to combine. Return seared beef to pot, stir, then reduce heat to low and simmer for 1 minute. Carefully place the dutch oven in the oven and braise the beef for 2 ½ hours until tender and easily shredded.
- Shred the Beef: Remove the dutch oven from the oven and shred the beef using two forks until pulled and saucy. Reserve a good amount of the cooking liquid for serving.
- Assemble the Tacos: Pour 1 cup of the broth into a small bowl and top with chopped cilantro for dipping. Heat a non-stick skillet over medium heat and lightly oil the surface with olive oil using a paper towel. Dip a tortilla briefly into the consomme, then place it in the skillet. Quickly top with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook, allowing cheese to melt, flipping carefully to get a golden char on both sides. Repeat with remaining tortillas and beef.
- Serve: Serve tacos hot with the consomme dipping sauce on the side. Enjoy your flavorful birria tacos!
Notes
- Store leftover ingredients separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheat tacos in an oven at 350 degrees Fahrenheit until warmed through before assembling.
- Adjust spice amounts to taste if you prefer a milder flavor.
- This recipe can be made ahead as meal prep, keeping components stored separately aside from tortillas.
- If preferred, alternate proteins like lamb or chicken can be used following similar cooking methods.
Nutrition
- Serving Size: 1 taco
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
