Description
Delight in these flavorful homemade Birria Tacos featuring tender, slow-braised chuck roast in a rich and smoky chili paste, served with melted Oaxaca cheese, fresh cilantro, and a zesty consomme dipping sauce. Perfectly crispy on the outside with a gooey cheesy center, these tacos bring an authentic Mexican street food experience right to your kitchen.
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 + Consomme (Dipping Sauce)
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (or shank cut of beef, lamb, or chicken as alternatives)
- 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 (fresh homemade recommended)
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, add the chiles, turn off the heat, cover and let sit for 15-20 minutes to soften. Transfer softened chiles to a high-powered blender 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. Add additional beef stock or water as needed for desired consistency.
- Prepare the meat: Preheat oven to 350°F. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear in batches, 3-4 minutes per side, until golden brown. Remove and set aside. In the same pot, sauté diced onion until translucent (1-2 minutes). Stir in the chili paste and simmer for 1-2 minutes.
- Add liquids and braise: Add beef stock and water to the pot, stir well. Return the seared beef to the pot and mix. Reduce heat to low and let everything simmer briefly. Transfer the dutch oven carefully to the preheated oven. Braise for approximately 2½ hours or until the beef is very tender and shreddable.
- Shred the beef: Remove the pot from the oven and shred the beef using forks until fully pulled apart. Ensure there is enough saucy consomme to serve over the tortillas and for dipping.
- Prepare dipping sauce: Take 1 cup of the broth/liquid from the cooked beef, add chopped fresh cilantro, and set aside for dipping.
- Assemble and fry the tacos: Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and spread evenly with a paper towel. Dip one tortilla into the dipping sauce, 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 until cheese melts and tortilla is golden and slightly charred, flipping carefully as needed. Repeat for all tacos.
- Serve: Serve tacos hot with the consomme dipping sauce and fresh Pico de Gallo on the side. Enjoy your authentic and flavorful birria tacos!
Notes
- Store leftover cooked ingredients separately in airtight containers in the refrigerator for 3-4 days.
- Reheat tacos in a 350°F oven until warmed through before assembling.
- You can reduce the amount of spices/herbs to taste, but this recipe is pronounced and bold by design.
- All components except tortillas can be prepared ahead and stored for meal prep convenience.
- Use a non-stick skillet for frying for best results; avoid cast iron pans for this step.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg
