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My Fave Birria Tacos Recipe

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4 from 34 reviews

These My Fave Birria Tacos feature tender, slow-braised chuck roast simmered in a rich, smoky chili sauce made from dried guajillo, ancho, and chipotle peppers. Served on crispy, cheese-filled corn tortillas and accompanied by flavorful consomé for dipping, these tacos deliver an authentic Mexican street food experience bursting with bold flavors and satisfying textures.

  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings

Ingredients

Chili Sauce

  • 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 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

Beef and Seasoning

  • 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

To Serve

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

Instructions

  1. Soften the Chiles: Remove stems and seeds from the dried guajillo and ancho chiles. In a medium pot, bring half a cup of beef stock to a boil. Add the chiles, turn off the heat, cover, and let the chiles soak and soften for 15-20 minutes.
  2. Make the Chili Paste: Once softened, transfer chiles to a high-powered blender or food processor along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, the remaining beef stock, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and ground allspice. Blend until smooth and thick. If the mixture is too thick, add up to 1/2 cup more beef stock or water to reach your desired texture.
  3. Preheat Oven: Set your oven to 350°F (175°C) to prepare for slow braising.
  4. Sear the Beef: Heat olive oil in a dutch oven on medium-high. Season beef chunks with sea salt, black pepper, and garlic powder. Sear the beef in batches for 3-4 minutes per side until golden brown. Remove seared meat and set on a plate lined with paper towels.
  5. Sauté Onions and Combine: In the same dutch oven, add diced onions and sauté for 1-2 minutes until fragrant and translucent. Stir in the prepared chili paste and simmer for 1-2 minutes to marry flavors. Add 4 cups of beef stock and 2 cups of water, stirring well. Return seared beef to the pot, combine thoroughly, then reduce heat to low and simmer for an additional minute.
  6. Braise in Oven: Carefully transfer the dutch oven to the preheated oven. Braise uncovered or partially covered for about 2 1/2 hours, or until the beef becomes very tender and shreds easily with forks.
  7. Shred the Meat: Remove the pot from the oven. Using forks, shred the beef thoroughly until it has a pulled texture. Keep the juices in the pot to maintain sauciness important for dipping and taco assembly.
  8. Prepare the Consomé: Scoop out about 1 cup of the flavorful broth from the braised beef and pour into a small bowl. Garnish with chopped fresh cilantro. This will serve as the dipping sauce.
  9. Prepare Tortillas and Pan: Heat a non-stick skillet or fry pan over medium heat. Add a tablespoon of olive oil, then use a paper towel to evenly coat the base of the pan lightly with the oil to prevent sticking.
  10. Dip and Fry Tortillas: Dip the top edge of each corn tortilla into the prepared consomé, ensuring it’s coated but not soaked through. Place the dipped tortilla in the heated skillet.
  11. Assemble Tacos: On each tortilla in the skillet, layer shredded beef, diced onions, chopped fresh cilantro, and shredded Oaxaca cheese. Fold the tortilla over to create a half-moon shape.
  12. Cook Until Crispy: Allow the cheese to melt and the tortilla to crisp and char lightly on both sides, flipping carefully for about 1-2 minutes per side until golden. Remove the taco from the pan and repeat for remaining tortillas.
  13. Serve: Serve the birria tacos hot with a side of consomé for dipping, pico de gallo, and extra fresh cilantro if desired. Enjoy your authentic, comforting Mexican feast!

Notes

  • Add more beef stock or water to the chili paste if you prefer a thinner sauce consistency.
  • Use a non-stick skillet for frying tacos to prevent sticking and tearing of tortillas.
  • Work in batches when searing the beef to ensure even browning.
  • Braising low and slow in the oven is key to tender, juicy beef perfect for shredding.
  • Consomé leftover from braising is essential for dipping and enhances the taco flavor significantly.
  • Feel free to add extra toppings like sliced radishes, avocado, or a squeeze of fresh lime.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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