Authentic Beef Birria Tacos with Rich Dried Chili Sauce Recipe
Delicious and authentic Birria Tacos featuring tender, slow-cooked beef chuck roast simmered in a rich, smoky chili sauce and served with melted Oaxaca cheese on crispy corn tortillas. Perfectly balanced with a flavorful consommé for dipping, garnished with fresh cilantro, onion, and lime for a comforting Mexican meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Meat and Oils
- 2 lb beef chuck roast (cut into chunks)
- 1 tbsp grapeseed oil
Dried Chilies and Vegetables
- 7 dried ancho chilies (trimmed and de-seeded)
- 5 dried guajillo chilies (trimmed and de-seeded)
- 4 dried chilies de arbor (trimmed and de-seeded)
- 1 onion (peeled and halved)
- 6 garlic cloves
- 4 tomatoes (on the vine)
Spices and Liquids
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper (to taste)
Toppings and Garnishes
- Cilantro (for garnish)
- Onion (minced, for topping)
- Lime (for topping)
Taco Assembly
- Corn tortillas
- Oaxaca cheese (or your favorite cheese)
Instructions
- Prepare Consommé Base: In a medium pot, combine the dried chilies, halved white onion, garlic cloves, tomatoes, and spices. Cover with cold water and simmer gently over medium heat for about 20 minutes until softened and fragrant.
- Blend the Sauce: Pour the contents through a strainer, transferring solids to a blender. Add about 1 cup of beef broth and blend until very smooth, about 2 minutes. Season the sauce with salt and Bayou City Garlic Pepper to taste.
- Prepare and Sear Beef: Bring beef to room temperature and cut into equal sized chunks. Sprinkle generously with salt. Heat grapeseed oil in a Dutch oven over medium-high heat and sear meat on all sides in batches until browned.
- Slow Cook the Beef: Preheat oven to 300°F (150°C). Place seared beef back into the pot and pour the blended sauce on top. Add 2 cups of beef broth or water to pick up any remaining sauce from the blender, then bring the mixture to a simmer on the stove. Cover with lid and transfer to the oven.
- Cook Until Tender: Bake the beef in the oven for about 3 hours until it is very tender and easy to shred.
- Prepare Toppings and Broth: Remove beef from cooking liquid and shred with two forks. Ladle some broth over the shredded meat. In a separate bowl, combine some of the broth with diced onion and chopped cilantro for dipping.
- Assemble and Fry Tacos: Dip corn tortillas into the broth, then place on a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip. Add shredded beef and cheese on the cooked side, fold the tortilla over, and continue cooking until cheese melts and the tortilla is crispy on both sides, about 1 minute.
- Serve: Transfer tacos to a plate and serve hot with cilantro, minced onion, lime wedges, and a side of warm consommé broth for dipping.
Notes
- Adjust spiciness by varying the amount or type of dried chilies used.
- Oaxaca cheese provides authentic flavor, but you can substitute with mozzarella or Chihuahua cheese if unavailable.
- Beef broth can be substituted with water if preferred, but broth adds richer flavor.
- For best texture, allow beef to rest in sauce after cooking before shredding.
- Leftover consommé makes a great soup base or dipping sauce for other dishes.
Keywords: Birria Tacos, Mexican Beef Tacos, Slow Cooked Beef, Oaxaca Cheese Tacos, Consommé, Authentic Mexican Recipe