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My Fave Birria Tacos Recipe

My Fave Birria Tacos Recipe
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★★★★★

4.7 from 30 reviews

My Fave Birria Tacos is a flavorful Mexican dish featuring tender, slow-braised chuck roast infused with a rich and smoky chili paste made from guajillo, ancho, and chipotle peppers. Served on corn tortillas with melted Oaxaca cheese, fresh cilantro, diced onions, and Pico de Gallo, these tacos are perfect for a comforting meal accompanied by a delicious, spicy consommé for dipping.

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 (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

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 (for serving)

Instructions

  1. Prepare the Chili Paste: Remove the stems and seeds from the guajillo and ancho dried chiles. Add beef stock to a medium pot and bring to a boil. Add the chiles, turn off the heat, cover, and let soak for 15-20 minutes until softened.
  2. Blend the Paste: Transfer softened peppers to a high-powered blender or food processor. Add chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, ground allspice, and chipotle peppers in adobo. Blend until smooth and thick. Add extra beef stock or water as needed for desired consistency.
  3. Preheat Oven and Sear Meat: Preheat your oven to 350°F (175°C). In a Dutch oven over medium-high heat, add olive oil. Season beef chunks with salt, black pepper, and garlic powder, then sear in batches until all sides are golden, about 3-4 minutes per side. Remove and set meat aside on a plate with paper towels.
  4. Sauté Onions and Combine: In the same pot, add diced onion and sauté until fragrant and translucent, about 1-2 minutes. Stir in the chili paste and cook for another 1-2 minutes to meld flavors.
  5. Add Liquids and Meat: Pour in 4 cups of beef stock and 2 cups of water, stirring to combine. Return seared beef to pot, mix well, then reduce heat to low and let everything simmer for a minute.
  6. Braise in Oven: Carefully transfer the Dutch oven to the preheated oven. Let the beef slowly cook and braise for about 2 1/2 hours, or until the meat is tender and can be shredded easily with forks.
  7. Shred Beef: Remove the Dutch oven from the oven. Use forks to shred the beef fully, ensuring it is well coated in the flavorful sauce and has enough liquid for moist tacos and dipping.
  8. Prepare Dipping Sauce: Scoop out 1 cup of the braising liquid (consommé) into a small bowl. Top with freshly chopped cilantro and set aside for dipping.
  9. Heat Tortillas and Assemble Tacos: In a medium non-stick skillet over medium heat, spread 1 tablespoon olive oil evenly using a paper towel. Dip each corn tortilla briefly into the consommé and fry in the skillet for a few seconds on one side.
  10. Fill and Cook Tacos: Top the tortilla with shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla gets crispy and charred on both sides, flipping carefully.
  11. Serve: Serve the tacos hot with the cilantro-infused consommé for dipping along with Pico de Gallo or your favorite taco toppings. Enjoy the rich, savory, and spicy flavors!

Notes

  • You can substitute water for beef stock if unavailable.
  • Use a non-stick skillet for best results when frying tacos; avoid cast iron pans.
  • Soaking dried peppers helps to soften and release their flavor fully.
  • Adjust the chili paste thickness by adding more liquid if needed.
  • Work in batches when searing beef to ensure even browning.
  • The consommé is essential for authentic flavor and dipping experience.
  • For spicier tacos, add more chipotle peppers or some adobo sauce.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Birria tacos, Beef birria, Mexican tacos, Braised beef tacos, Spicy chili paste, Oaxaca cheese tacos

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