Name: My Fave Birria Tacos Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
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 (substitute with water if needed); 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; 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; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo

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Introduction

Birria tacos are a flavorful Mexican dish featuring tender, slow-braised beef simmered in a rich chili sauce. These tacos are perfect for a cozy meal, served with melted cheese and a savory dipping consomé that will have you coming back for more.

A black cast iron pan holds seven golden brown, crispy tacos, each filled with shredded beef, chopped white onions, and bright green cilantro. The tacos are arranged around a small round section in the pan filled with a rich, dark reddish-brown broth, showing some bits of spices and herbs. Around the pan, lime wedges and dried red chili peppers are scattered on a white marbled surface, along with a small bowl of green sauce and another bowl with an orange-red creamy sauce. A cold drink with ice sits in the top right corner. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Remove stems and seeds from the dried ancho and guajillo chiles. Bring beef stock to a boil in a medium pot, add the chiles, turn off heat, cover, and let sit for 15-20 minutes until softened.
Step 2: Transfer softened chiles to a high-powered blender or food processor. Add chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick, adding additional beef stock or water if needed to reach desired consistency.
Step 3: Preheat the oven to 350°F (175°C).
Step 4: Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear beef on each side until golden, about 3-4 minutes per side. Remove beef and set aside on a paper towel-lined plate. Work in batches if necessary.
Step 5: In the same dutch oven, sauté diced onion until translucent and fragrant, about 1-2 minutes. Stir in the chili paste and simmer for another 1-2 minutes.
Step 6: Add 4 cups of beef stock and 2 cups of water to the pot, stirring to combine. Return the seared beef to the pot, stir, reduce heat to low, and let simmer for about one more minute.
Step 7: Carefully transfer the dutch oven to the preheated oven and braise for 2 1/2 hours, or until the beef is very tender and easily shredded with forks.
Step 8: Remove from oven and shred the beef thoroughly, keeping as much sauciness as possible for the tacos and dipping consomé.
Step 9: Remove 1 cup of the broth and place it in a small bowl. Sprinkle with chopped cilantro to serve as a dipping sauce.
Step 10: Heat a non-stick skillet or frying pan over medium heat. Lightly oil the base of the pan with olive oil using a paper towel.
Step 11: Dip a corn tortilla into the dipping sauce (consomé) and place it in the hot pan. Cook for a few seconds, then top 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 is golden and slightly charred, flipping carefully as needed.
Step 12: Repeat with remaining tortillas and filling. Serve hot with extra consomé and Pico de Gallo on the side.

Tips & Variations

For extra smoky flavor, add a dried chipotle pepper to the chili paste blend.
Use beef stock instead of water to deepen the richness of the sauce.
Try topping your tacos with pickled red onions or a squeeze of fresh lime for bright acidity.
If you prefer milder heat, reduce the number of chipotle peppers or remove seeds before blending.

Storage

Store leftover shredded birria beef and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Tortillas are best stored separately at room temperature or frozen for longer storage. Assemble tacos just before serving to keep tortillas from becoming soggy.

How to Serve

A black cast iron skillet filled with several golden brown, crispy fried tacos arranged in a circular pattern around a smaller skillet in the center, which is filled with a rich, reddish-brown broth containing visible bits of herbs and spices. Each taco shell is slightly oily, folded in half, and stuffed with shredded dark brown meat, finely chopped white onions, and fresh green cilantro. Lime wedges are placed around the skillet, along with small white bowls of green salsa and reddish-orange creamy sauce. The background is a white marbled surface with scattered dried red chilies and fresh green herbs, creating a vibrant, inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos in a slow cooker?

Yes, you can brown the beef first, then add the chili paste and liquids to a slow cooker. Cook on low for 6-8 hours until the beef is tender and easily shredded.

What can I use if I can’t find Oaxaca cheese?

Queso Chihuahua, mozzarella, or a mild melting cheese are good substitutes that will still give you a gooey, cheesy taco filling.