Description
These Birria Tacos feature tender, slow-braised beef infused with a rich, smoky chili paste and served with melted Oaxaca cheese on warm corn tortillas. Accompanied by a flavorful consommé for dipping and fresh Pico de Gallo, this recipe offers a deeply satisfying traditional Mexican street food experience made from scratch.
Ingredients
Units
Scale
Chili Paste
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
Meat & Consommé
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (or shank cut beef, lamb, or chicken)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (homemade or store-bought)
Instructions
- Make the Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Add beef stock to a medium pot and bring to boil. Add chiles, then turn off heat, cover and soak for 15-20 minutes until softened. Transfer softened chiles to a high-powered blender or food processor with the remaining chili paste ingredients and blend until smooth and thick. Add additional beef stock or water if needed to reach desired consistency.
- Sear the Meat: Preheat oven to 350°F. In a dutch oven over medium-high heat, warm olive oil. Season beef chunks with salt, pepper, and garlic powder, then sear them in the pot 3-4 minutes per side until golden. Remove and set aside on a paper towel-lined plate. If necessary, sear in batches to avoid overcrowding.
- Sauté Aromatics & Combine: In the same dutch oven, sauté diced onion until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir to combine, simmering for 1-2 minutes. Pour in beef stock and water, stir thoroughly. Return the seared beef to the pot, stir, reduce heat to low, and simmer for about a minute.
- Braise in Oven: Transfer the dutch oven carefully into the preheated oven. Let the beef braise slowly for about 2½ hours until the meat is tender and easily shredded using forks.
- Shred the Meat: Remove the pot from the oven. Use forks to shred the beef completely. Ensure there is ample sauciness left in the pot to coat the meat and serve as dipping consommé.
- Prepare Consommé & Tortilla Base: Remove 1 cup of broth from the pot and place into a small bowl. Top with fresh chopped cilantro to create the dipping sauce.
- Assemble the Tacos: Heat a non-stick skillet over medium heat and wipe 1 tablespoon olive oil evenly over the base using a paper towel. Dip the top half of a corn tortilla into the consommé bowl, then place it in the skillet. Fry the tortilla for a few seconds, then add shredded beef, diced onions, chopped cilantro, and cheese on top. Fold the tortilla in half and allow cheese to melt and become gooey. Flip the taco carefully to brown the other side, cooking until golden on both sides. Remove and repeat for all tacos.
- Serve: Serve tacos hot with the consommé dipping sauce and Pico de Gallo on the side. Enjoy your authentic Birria Tacos!
Notes
- Store leftover ingredients separately in airtight containers in the refrigerator for 3-4 days.
- To reheat, warm tacos in a 350°F oven until heated through, then assemble before serving.
- Adjust spice levels by reducing or increasing chili paste spices to suit your taste.
- All components can be made ahead and stored for meal prep; assemble tacos just before serving to maintain texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
