Print

My Fave Birria Tacos Recipe

Print Recipe

★★★★★

4.9 from 163 reviews

My Fave Birria Tacos offer a flavorful and tender Mexican beef stew experience with a rich chili-based braising sauce. The chuck roast is seared and slow-braised in a blend of dried chiles, spices, and beef stock until melt-in-your-mouth tender, then shredded and served inside crispy, cheesy corn tortillas with fresh toppings and a savory consomme dipping sauce for an authentic and deeply satisfying taco meal.

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 (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

Meat

  • 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

Tacos

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

Instructions

  1. Make the Chili Paste: Remove stems and seeds from the dried ancho and guajillo chiles. In a medium pot, bring 1/2 cup beef stock to a boil, add the chiles, turn off heat, cover, and let sit for 15-20 minutes until softened.
  2. Blend Chili Paste: Transfer softened chiles to a high-powered blender or food processor with chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, ground allspice, and chipotle peppers in adobo. Blend until smooth and thick. Add extra beef stock or water 1/2 cup at a time if needed to reach desired consistency.
  3. Preheat Oven: Set your oven to 350°F (175°C) to prepare for braising.
  4. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear each side for 3-4 minutes until golden brown. Remove and set on a plate lined with paper towels. Work in batches if needed.
  5. Sauté Onions & Combine: In the same pot, add diced onions and sauté until fragrant and translucent, about 1-2 minutes. Stir in the chili paste and let simmer for 1-2 minutes.
  6. Add Liquids & Beef: Pour in 4 cups beef stock and 2 cups water, stir to combine. Return seared beef to the pot and stir. Reduce heat to low and simmer for another minute.
  7. Braise in Oven: Carefully place the Dutch oven with the mixture into the preheated oven. Braise uncovered for about 2 1/2 hours until the beef is very tender and easily shredded with forks.
  8. Shred the Beef: Remove the pot from the oven, shred the beef completely using two forks, making sure the meat is well coated with the sauce and juicy.
  9. Prepare Dipping Sauce: Ladle out 1 cup of the cooking broth and transfer into a small bowl. Top with fresh chopped cilantro and set aside for dipping.
  10. Heat Skillet & Oil: In a medium non-stick skillet over medium heat, add 1 tablespoon olive oil. Use a paper towel to spread oil evenly across the base of the pan for best results.
  11. Assemble & Fry Tacos: Dip a tortilla briefly into the consomme dipping sauce, then place it in the skillet. Quickly add a layer of shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese on top. Fold the tortilla in half and cook until cheese melts and the tortilla has a golden, crispy char on both sides, flipping carefully as needed. Repeat for all tacos.
  12. Serve: Plate the tacos with remaining consomme dipping sauce, pico de gallo, and any additional favorite toppings. Enjoy immediately.
  13. Bon Appetit!

Notes

  • Soaking the dried chiles softens them and makes blending easier and smoother.
  • If you prefer a thinner chili paste, add more beef stock or water as needed for consistency.
  • Searing the beef in batches helps get a good crust and prevents overcrowding the pan.
  • Use a non-stick skillet for frying tacos to prevent sticking and ensure even cooking.
  • The consomme dipping sauce adds a delicious, authentic touch and extra moisture.
  • Oaxaca cheese melts well, but you can substitute with other mild melting cheeses if unavailable.
  • Cooking times may vary based on your oven and cut of meat; check tenderness regularly after 2 hours.

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

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