Description
My Fave Birria Tacos feature tender, slow-braised chuck roast beef simmered in a rich, spicy chili paste, served on warm corn tortillas with melted Oaxaca cheese and fresh cilantro. This recipe delivers authentic Mexican flavors with a flavorful consomme dipping sauce, perfect for a satisfying main course.
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 (You can substitute with water)
- 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 and Consomme Sauce:
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 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
- Prepare the Chili Paste: Remove stems and seeds from dried ancho and guajillo chiles. Add beef stock to a medium pot and bring to a boil. Add chiles, cover, and let soak for 20 minutes until softened. Transfer softened peppers to a high-powered blender or food processor along with chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, ground cinnamon, smoked paprika, ground allspice, chipotle peppers in adobo, and blend until smooth and thick. Add additional beef stock or water if a thinner consistency is desired.
- Sear the Meat: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear meat in batches for 3-4 minutes per side until golden brown. Remove meat and drain excess oil with paper towels if needed.
- Sauté Onions and Combine Sauce: In the same Dutch oven, sauté diced onions for 1-2 minutes until translucent and fragrant. Stir in the chili paste and let simmer for 1-2 minutes. Add beef stock and water, stirring to combine. Return seared beef to the pot, stir, reduce heat to low and simmer for 1 minute.
- Braise in Oven: Carefully transfer the Dutch oven to the preheated oven. Let the meat braise slowly for 2 hours and 30 minutes or until very tender and easily shredded with forks.
- Shred the Meat: Remove Dutch oven from oven and shred the beef using two forks until completely pulled apart. Ensure there is a good amount of sauce remaining to serve over the tortillas and as dipping consomme.
- Prepare the Dipping Sauce: Remove 1 cup of the consomme broth from the cooked beef mixture and transfer it into a small bowl. Top with fresh chopped cilantro and set aside.
- Assemble the Tacos: Heat a medium non-stick skillet over medium heat. Add 1 tablespoon olive oil and evenly spread it using a paper towel to lightly coat the pan’s base. Dip a corn tortilla briefly into the consomme dipping sauce and place it in the skillet. Fry for a few seconds, then top with shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla is golden and slightly charred on both sides. Remove the taco and repeat with remaining tortillas and filling.
- Serve and Enjoy: Serve the tacos hot with the reserved consomme dipping sauce on the side for dipping. Enjoy your authentic, flavorful birria tacos!
Notes
- Store leftover meat, sauce, and toppings separately in airtight containers in the refrigerator for up to 3-4 days. Reheat tacos in a 350 degrees Fahrenheit oven before assembling.
- If you prefer less intense spice, reduce quantities of dried chilies and spices according to your taste.
- All components except tortillas can be made ahead and refrigerated as meal prep to be assembled fresh when ready to serve.
- Use a non-stick skillet for frying tacos to avoid sticking and achieve a crispy texture.
- You may substitute beef with lamb or chicken for variations, adjusting braising times accordingly.
Nutrition
- Serving Size: 1 taco
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 70 mg
