Description
Experience the rich, smoky flavors of traditional Birria Tacos with tender shredded beef simmered in a flavorful chili paste and served with crispy tortillas, fresh cilantro, and melted Oaxaca cheese. Perfect for a cozy meal or gathering, this recipe combines bold spices and hearty meat for an authentic taste of Mexican cuisine.
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
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 Tbsps 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
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The Meat + Consommé [Dipping] Sauce:
- 3 lbs organic chuck roast beef, chopped into medium-large chunks
- 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
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Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- 1 cup diced onions
Instructions
- Make the Chili Paste: Remove stems and seeds from all dried chilies. In a medium-sized pot, bring the beef stock to a boil. Add the dried chilies, cover, and let sit for 15-20 minutes until softened. Transfer the softened chilies to a blender along with remaining ingredients, and blend until smooth. Add more beef stock or water if needed for desired consistency.
- Prepare the Meat: Preheat oven to 350°F (175°C). In a Dutch oven over medium-high heat, add olive oil. Sear the beef chunks for 3-4 minutes on each side until golden, seasoning each side with salt, pepper, and garlic powder. Remove beef and set aside. In the same pot, sauté diced onion until translucent, about 1-2 minutes. Stir in chili paste and cook for 1-2 minutes. Add beef stock and water, stirring to combine. Return seared beef to the pot.
- Braise the Beef: Transfer the Dutch oven to the oven. Cook for approximately 2½ hours, until the beef is very tender and easily shredded. Remove from oven and shred the beef with forks, mixing it with the sauce for sauciness.
- Prepare the Consommé (Dipping Sauce): Remove 1 cup of the braised beef broth. Stir in chopped cilantro and set aside as a dipping sauce.
- Assemble the Tacos: Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil and wipe evenly. Dip a tortilla into the consommé, then place in skillet. Fill with shredded beef, diced onions, cilantro, and shredded Oaxaca cheese. Fold and cook until the cheese melts and the tortilla is crispy, flipping as needed. Repeat with remaining tortillas.
- Serve: Serve the tacos hot with the reserved dipping broth on the side for dipping. Enjoy!
Notes
- Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the oven at 350°F for best results.
- You can substitute beef with lamb, chicken, or shank for different flavor profiles.
- Adjust spice levels by adding or reducing the amount of chili peppers or spices.
- To make ahead, prepare the chili paste and braise the meat in advance, then assemble tacos fresh.
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 65 mg
