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My Fave Birria Tacos Recipe

My Fave Birria Tacos Recipe
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★★★★★

5.2 from 28 reviews

My Fave Birria Tacos feature tender, slow-braised chuck roast beef soaked in flavorful chili paste and aromatic spices. These tacos are served on warm organic corn tortillas with melted Oaxaca cheese, fresh cilantro, and Pico de Gallo, accompanied by a rich, savory consomme dipping sauce for the authentic Mexican experience.

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 (or 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 + Consomme (Dipping Sauce):

  • 3 lbs. organic chuck roast beef, chopped into medium-large chunks (alternatively shank cut beef, lamb, or chicken)
  • 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
  • Pico de Gallo (fresh homemade or store-bought)

Instructions

  1. Prepare the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. In a medium pot, bring beef stock to a boil, then add chiles. Turn off heat, cover, and let soak for 15-20 minutes until softened. Transfer soaked chiles to a high-powered blender along with chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick, adding additional beef stock or water if needed for desired consistency.
  2. Sear the Meat: Preheat the 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 the beef on all sides until golden brown, about 3-4 minutes per side. Remove the seared meat and set aside on a plate lined with paper towels. Work in batches if necessary.
  3. Sauté Onions and Combine: In the same pot, add diced onions and sauté until translucent and fragrant, about 1-2 minutes. Stir in the prepared chili paste and cook for 1-2 minutes to combine flavors.
  4. Add Liquids and Meat: Pour in beef stock and water, stirring well. Return the seared beef to the pot and mix to combine. Lower heat to a simmer for one minute.
  5. Braise in Oven: Cover the Dutch oven securely and transfer it to the preheated oven. Allow the beef to slowly braise for 2 ½ hours or until extremely tender and easy to shred with forks.
  6. Shred the Meat: Remove the pot from the oven and shred the beef thoroughly until fully pulled apart. Ensure there is plenty of sauce to keep the meat moist for the tacos and dipping consomme.
  7. Prepare the Dipping Sauce: Remove 1 cup of the cooking liquid (consomme) and place it in a bowl. Garnish with fresh chopped cilantro and set aside.
  8. Assemble and Cook Tacos: Heat a non-stick skillet over medium heat. Lightly oil the pan by adding 1 tbsp olive oil and spreading it evenly with a paper towel. Dip each tortilla partially 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 until the cheese melts and the tortilla becomes golden and slightly charred on both sides, flipping carefully.
  9. Serve: Serve the tacos hot with the consomme dipping sauce and Pico de Gallo on the side. Enjoy!

Notes

  • Store leftover ingredients separately in tightly sealed containers in the refrigerator for up to 3-4 days.
  • Reheat the assembled tacos in the oven at 350°F until warmed through.
  • You can adjust the spice amounts in the chili paste to your preference; this recipe is bold in flavor.
  • All components except tortillas can be made ahead for convenient meal prep.
  • Use a non-stick skillet for easier flipping and to prevent sticking when frying the tacos.

Nutrition

Keywords: Birria Tacos, Mexican Tacos, Slow Braised Beef, Consomme, Oaxaca Cheese, Mexican Street Food

Find it online: https://foodbylina.com/my-fave-birria-tacos-recipe/