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My Fave Birria Tacos Recipe

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★★★★★

4.2 from 45 reviews

Experience the rich and savory flavors of traditional Mexican birria tacos with this step-by-step recipe. Tender chuck roast slow-braised in a smoky, spicy chili paste until perfectly tender, then shredded and stuffed into crispy, cheesy corn tortillas. Served with a flavorful cilantro-infused consomme for dipping and fresh Pico de Gallo, these tacos are a perfect blend of comfort and celebration.

Ingredients

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 (you can substitute with water)
  • 1 Tbsp apple cider vinegar
  • 2 bay leaves
  • 2 Tbsps Mexican oregano
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground allspice

Meat and Cooking

  • 3 lbs organic chuck roast beef, chopped into medium-large chunks
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 onion, diced
  • 4 cups organic beef stock
  • 2 cups water

Assembly

  • 12 organic corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo (fresh tomato salsa)

Instructions

  1. Make the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. Add beef stock to a medium pot and bring to a boil. Add chiles to the hot liquid, turn off heat, cover, and let steep for 15-20 minutes until softened.
  2. Blend the Paste: Transfer softened chiles along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice to a high-powered blender or food processor. Blend until smooth and thick, adding up to an extra 1/2 cup beef stock or water if needed for consistency.
  3. Preheat Oven: Set oven to 350°F (175°C) to prepare for braising the meat.
  4. Sear the Beef: 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 for 3-4 minutes per side until golden brown. Remove seared beef and set aside on paper towels.
  5. Sauté Onions and Simmer Paste: In the same pot, add diced onion and sauté for 1-2 minutes until translucent and fragrant. Add chili paste and stir, letting it simmer gently for another 1-2 minutes.
  6. Add Liquids and Beef: Pour in beef stock and water, stirring to combine. Return seared beef chunks to the pot and mix well. Reduce heat to low and let simmer briefly.
  7. Braise in Oven: Carefully place the dutch oven in the preheated oven. Allow the meat to braise for about 2 1/2 hours until very tender and easily shredded.
  8. Shred the Meat: Remove pot from oven and shred the beef using forks, ensuring there is plenty of saucy liquid for dipping and serving.
  9. Prepare Dipping Sauce: Remove 1 cup of broth from the cooked beef and place in a small bowl. Top with fresh chopped cilantro and set aside.
  10. Assemble Tacos: Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and evenly coat the base with a paper towel. Dip one corn tortilla into the consomme, then place it in the skillet and fry for a few seconds.
  11. Fill and Cook Tacos: Top the tortilla with shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold in half and cook until cheese melts and the tortilla is golden and slightly charred on both sides, flipping carefully.
  12. Serve and Enjoy: Repeat with remaining tortillas. Serve tacos hot with the cilantro consomme dip, Pico de Gallo, and any additional toppings you enjoy. Bon Appetit!

Notes

  • Removing stems and seeds from dried chiles reduces bitterness and intensifies flavor.
  • Use a high-powered blender to achieve a smooth chili paste; add stock or water to adjust thickness.
  • Searing the beef in batches ensures proper caramelization for richer taste and texture.
  • Cook the birria low and slow in a dutch oven for tender, shreddable meat.
  • Use a non-stick skillet to prevent tortillas from sticking and to get a perfect crisp.
  • Consomme dipping sauce is essential to enjoy traditional birria tacos authentically.
  • You can prepare the chili paste and braised beef a day ahead to develop deeper flavors.

Keywords: birria tacos, Mexican tacos, braised beef, chili paste, guajillo peppers, chipotle, Oaxaca cheese, consomme, Pico de Gallo

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