Description
These Birria Tacos are packed with tender, shredded beef, melted cheese, and crispy tortillas, served with a rich, flavorful dipping sauce (consomé). Braised to perfection, this homemade taco recipe is bold, savory, and utterly irresistible. Perfect for taco lovers, with a make-ahead option, gluten-free, and a dairy-free + vegan option.
Ingredients
- 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 (or 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
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (or shank cut of beef, lamb, or chicken)
- 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
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- Remove the stems and seeds from the dried ancho and guajillo chiles. In a medium pot, bring the beef stock to a boil, then add the chiles. Cover and let them soak for 15-20 minutes until softened.
- Add the soaked chiles, onions, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice into a blender or food processor. Blend until smooth and thick. Adjust with more beef stock or water if needed to achieve your desired consistency.
- Preheat the oven to 350°F (175°C).
- In a Dutch oven over medium-high heat, heat the olive oil. Add the chopped beef chunks, seasoning with salt, pepper, and garlic powder. Sear on all sides until golden brown (about 3-4 minutes). Remove the beef and set it aside on a plate.
- In the same pot, add the diced onions and sauté until fragrant (about 1-2 minutes). Add the chili paste and stir for 1-2 minutes.
- Pour in the beef stock and water, stirring to combine. Return the seared beef to the pot, stir again, and reduce the heat to low. Simmer for 1-2 minutes.
- Carefully transfer the Dutch oven to the preheated oven. Let the meat braise for 2 ½ hours, or until the beef is tender and easily shredded with forks.
- Remove from the oven and shred the beef, mixing it with the sauce. Ensure there is enough saucy liquid for dipping.
- Remove 1 cup of the beef broth (consomé) to a small bowl for dipping.
- Heat a non-stick skillet over medium heat, adding 1 tablespoon of olive oil. Use a paper towel to evenly coat the skillet with oil.
- Dip the top part of each tortilla into the consomé, then place it in the skillet to fry for a few seconds. Add a scoop of shredded beef, diced onions, cilantro, and shredded Oaxaca cheese on top. Fold the tortilla in half, allowing the cheese to melt and become gooey. Flip the taco carefully onto the opposite side to achieve a golden char. Continue until all tacos are made.
- Serve the tacos with the consomé for dipping and enjoy the bold flavors!
Notes
- Leftover ingredients (separately stored) can be kept in the refrigerator for 3-4 days. Reheat the beef and assemble the tacos when ready to serve.
- Adjust the seasoning and spices to fit your taste preferences. This recipe is bold, so feel free to reduce the spice amounts if you prefer a milder flavor.
- All components (except tortillas) can be made in advance and stored separately for easy meal prep. Assemble and cook the tacos when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dishes
- Method: undefined
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 38
- Sugar: 2g
- Sodium: 389mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: undefined
