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My Fave Birria Tacos Recipe

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4.8 from 136 reviews

These flavorful Birria Tacos feature tender, braised chuck roast simmered in a rich and spicy chili paste consomme, served on warm corn tortillas with melted Oaxaca cheese, fresh cilantro, and pico de gallo. The slow-cooked beef is deeply infused with layers of smoky and aromatic spices, creating an irresistibly delicious Mexican classic perfect for gatherings or a special meal.

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 and Consomme [Dipping] Sauce:

  • 3 lbs. organic chuck roast beef, chopped into medium-large chunks (or shank cut of 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 (fresh homemade recommended)

Instructions

  1. Prepare the Chili Paste: Remove stems and seeds from dried ancho and guajillo chiles. In a medium pot, bring beef stock to a boil, add the chiles, turn off heat, cover, and let soak for 15-20 minutes to soften. Blend the softened chiles with chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth and thick. Adjust consistency with additional beef stock or water if needed.
  2. Sear the Beef: Preheat oven to 350°F. In a dutch oven over medium-high heat, warm olive oil. Season beef chunks with sea salt, black pepper, and garlic powder. Sear beef in batches until browned on all sides, 3-4 minutes per side. Remove seared meat and set aside on a paper towel-lined plate.
  3. Sauté Onions and Add Chili Paste: In the same dutch oven, sauté diced onion until translucent and fragrant, about 1-2 minutes. Stir in the prepared chili paste and simmer for 1-2 minutes to marry flavors.
  4. Add Liquids and Beef: Pour in beef stock and water, stirring to combine. Return seared beef to the pot, stir well, reduce heat to low, and let simmer for a minute.
  5. Braise in the Oven: Transfer dutch oven carefully into the preheated oven. Cook uncovered for about 2½ hours, or until beef is tender and easily shredded with forks.
  6. Shred the Beef: Remove the dutch oven from the oven. Using forks, shred the beef into pulled pieces, ensuring there is plenty of sauce to keep the meat moist and flavorful.
  7. Prepare Dipping Sauce: Ladle 1 cup of the flavorful broth from the pot into a small bowl. Garnish with fresh chopped cilantro and set aside for dipping.
  8. Assemble and Cook the Tacos: Heat a non-stick skillet or frying pan over medium heat. Lightly coat the pan base with 1 tablespoon olive oil using a paper towel. Dip each corn tortilla briefly into the consomme, then place in the heated skillet. Quickly top with shredded beef, diced onions, chopped parsley or cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until cheese is melted and the exterior is golden and slightly charred, flipping carefully to cook both sides evenly. Remove and keep warm. Repeat for all tacos.
  9. Serve: Serve the tacos hot with the reserved dipping sauce and fresh pico de gallo. Enjoy this authentic Mexican delight with lots of flavor and gooey melted cheese.

Notes

  • You can substitute the chuck roast beef with lamb, chicken, or shank cuts for variation.
  • If you prefer a thinner chili paste, add more beef stock or water while blending.
  • Use a non-stick skillet for frying the tacos to prevent sticking and to achieve a nice crisp.
  • Adjust the spice levels by reducing or increasing chipotle peppers in adobo.
  • Pico de Gallo is optional but recommended to add freshness and balance the rich flavors.
  • Make sure to sear the beef well to build depth of flavor for the braise.
  • Leftover consomme makes a great flavorful broth to sip or add to soups.

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