Description
My Fave Birria Tacos is a flavorful Mexican-inspired recipe featuring tender braised beef in a rich chili paste, served in crispy corn tortillas with melted Oaxaca cheese and fresh cilantro. Perfect for a satisfying main course with a delicious dipping consomé.
Ingredients
Scale
Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock (You can sub with water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
The Meat + Consommé [Dipping] Sauce:
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- Make the Chili Paste: Remove the stems and seeds from the dried ancho and guajillo chiles. Add beef stock to a medium pot and bring to a boil. Add the chiles, cover, and let soak for 20 minutes until softened. Transfer the softened peppers to a high-powered blender or food processor with the remaining chili paste ingredients (chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, allspice) and blend until smooth and thick. Add additional beef stock or water if needed for the desired consistency.
- Prepare the Meat: Preheat the oven to 350 degrees Fahrenheit. In a dutch oven over medium-high heat, warm the olive oil. Season beef chunks on all sides with sea salt, black pepper, and garlic powder. Sear the beef chunks in batches for 3-4 minutes per side until golden brown. Remove the seared meat and set aside on a plate lined with paper towels.
- Sauté Onions and Combine Ingredients: In the same dutch oven, add the diced onion and sauté for 1-2 minutes until fragrant and translucent. Stir in the prepared chili paste and let it simmer for 1-2 minutes. Add beef stock and water, stirring to combine. Return the seared beef to the pot, stir, then reduce heat to low and simmer for 1 minute.
- Braise the Meat: Carefully transfer the dutch oven to the preheated oven. Let the beef slowly cook and braise for 2 hours and 30 minutes, or until the meat is very tender and can be shredded easily with forks.
- Shred the Meat: Remove the dutch oven from the oven and shred the beef thoroughly. Ensure there is a good amount of sauce remaining for serving and dipping.
- Prepare the Dipping Sauce: Remove 1 cup of the broth from the cooked beef and place it in a small bowl. Top with fresh chopped cilantro and set aside as the consomé dipping sauce.
- Assemble and Cook the Tacos: Heat a medium non-stick skillet over medium heat. Add 1 tablespoon olive oil and evenly wipe the base of the skillet with a paper towel. Dip a corn tortilla lightly in the consomé dipping sauce and place it in the skillet. Fry for a few seconds, then top with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the taco is golden and slightly charred on both sides. Remove from heat and repeat with remaining tortillas and fillings.
- Serve: Serve the tacos hot with the consomé dipping sauce on the side. Enjoy your delicious birria tacos!
Notes
- Store leftover components individually in airtight containers in the refrigerator for up to 3-4 days.
- Reheat tacos in a preheated oven at 350 degrees Fahrenheit until warmed through before assembling.
- Adjust the amount of spices and herbs to your taste preference for a milder or bolder flavor.
- This recipe can be made ahead of time and stored for quick assembly and serving later, excluding tortillas which should be used fresh.
Nutrition
- Serving Size: 1 taco
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
