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My Fave Birria Tacos Recipe

My Fave Birria Tacos Recipe
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★★★★★

5 from 5 reviews

My Fave Birria Tacos are a flavorful Mexican dish featuring tender, slow-braised chuck roast beef simmered in a rich chili paste, served in crispy corn tortillas with melted Oaxaca cheese, fresh cilantro, diced onions, and a delicious consomme for dipping. Perfect for taco lovers craving bold spices and melt-in-your-mouth meat.

Ingredients

Scale

Chili Paste Ingredients

  • 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 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 Cooking Ingredients

  • 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

Taco Assembly

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

Instructions

  1. Make the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. Bring 1/2 cup beef stock to a boil, add chiles, turn off heat, cover, and soak for 15-20 minutes until softened. Then blend the softened chiles with chopped onion, garlic cloves, crushed tomatoes, chipotle peppers in adobo, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth and thick. Add extra beef stock or water if needed to adjust consistency.
  2. Preheat and Sear Beef: Preheat oven to 350°F (175°C). In a dutch oven over medium-high heat, add 1 tbsp olive oil. Season beef chunks with salt, pepper, and garlic powder, then sear on each side for 3-4 minutes until golden brown. Remove the beef and set aside on paper towels. Sear in batches if necessary.
  3. Sauté Onions and Combine: In the same pot, add diced onion and sauté until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir, letting it simmer for 1-2 minutes. Pour in 4 cups beef stock and 2 cups water, stir to combine.
  4. Add Beef and Simmer: Return the seared beef chunks to the pot, stir, reduce heat to low, and simmer for about a minute.
  5. Braise in Oven: Cover the dutch oven and carefully transfer it to the preheated oven. Let the beef slowly braise for 2 1/2 hours or until tender and easily shredded.
  6. Shred Beef: Remove the pot from the oven and shred the beef using two forks until fully pulled apart. Keep the cooking liquid for serving and dipping as it will be flavorful and saucy.
  7. Prepare Dipping Sauce: Remove 1 cup of the braising liquid and place it in a small bowl. Stir in freshly chopped cilantro and set aside as a dipping sauce (consomme).
  8. Assemble and Cook Tacos: Heat a medium non-stick skillet over medium heat. Add 1 tbsp olive oil and spread evenly using a paper towel. Dip each corn tortilla briefly into the consomme, then place in skillet. Top with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold tortilla over and cook until cheese is melted and tortilla is golden and slightly charred on both sides.
  9. Serve: Serve the crispy birria tacos warm with side of consomme dipping sauce and Pico de Gallo. Enjoy the rich, gooey, and spicy flavors!

Notes

  • Use organic or high-quality beef chuck for best tender results.
  • Adjust the thickness of chili paste with additional beef stock or water as needed.
  • Non-stick skillet is preferred for crisping tacos to prevent sticking and tearing.
  • Make sure to soak dried chiles thoroughly to soften them for blending.
  • Leftover consomme can be refrigerated and used as a flavorful broth for soups or stews.
  • For spicier tacos, add more chipotle peppers or a pinch of cayenne powder.
  • Oaxaca cheese can be substituted with mozzarella or Monterey Jack for a similar melt.
  • Be cautious not to overfill tortillas to prevent tearing while frying.

Nutrition

Keywords: Birria Tacos, Mexican Tacos, Braised Beef, Chili Paste, Oaxaca Cheese, Mexican Cuisine

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