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My Fave Birria Tacos Recipe

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★★★★

4 from 52 reviews

Experience the rich, savory flavors of authentic Mexican birria tacos in this detailed recipe. Tender slow-braised chuck roast is simmered in a smoky, spicy chili paste made from dried guajillo, ancho, and chipotle peppers, then shredded and served in crispy, cheese-filled corn tortillas. Perfectly balanced with fresh cilantro, diced onions, and a side of refreshing Pico de Gallo, these birria tacos offer a satisfying and indulgent meal that’s perfect for gatherings or a comforting weeknight dinner.

Ingredients

Scale

Chili Paste

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock (or water as substitute)
  • 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
  • 1 onion, chopped
  • 4 garlic cloves

Meat and Cooking

  • 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

To Assemble

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

Instructions

  1. Make the Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Boil 1/2 cup beef stock in a pot, add chiles, then turn off heat and cover. Let sit for 15-20 minutes until peppers soften. Transfer softened peppers to a blender with remaining chili paste ingredients (anchovy, chipotle in adobo, crushed tomatoes, onion, garlic, vinegar, bay leaves, oregano, thyme, cumin, cinnamon, paprika, allspice). Blend until smooth and thick, adding more stock or water as needed for desired consistency.
  2. Preheat Oven: Set oven to 350°F (175°C) to prepare for slow braising.
  3. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear in batches for 3-4 minutes per side until golden brown. Remove meat and set aside on a paper towel-lined plate.
  4. Sauté Onions and Simmer with Chili Paste: In the same pot, sauté diced onions until fragrant and translucent (1-2 minutes). Add chili paste and simmer together for another 1-2 minutes. Stir in 4 cups beef stock and 2 cups water. Return seared beef to the pot and stir to combine. Lower heat to simmer for about a minute.
  5. Braise in Oven: Carefully transfer the Dutch oven to preheated oven. Cook covered for approximately 2 1/2 hours until beef is tender and easily shredded.
  6. Shred the Meat: Remove pot from oven and shred beef thoroughly using forks. Ensure there is sufficient sauce for dipping and assembling tacos.
  7. Prepare Dipping Sauce: Remove 1 cup of cooking liquid from the pot and place in a small bowl. Garnish with fresh chopped cilantro and set aside.
  8. Prepare Tortillas: Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and spread evenly with a paper towel.
  9. Assemble and Fry Tacos: Dip one side of a corn tortilla briefly into the reserved dipping sauce (consommé). Place tortilla dipped-side down in the hot skillet. Quickly top with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and fry until cheese melts and both sides develop a golden crisp, flipping carefully to avoid tearing.
  10. Serve: Repeat for remaining tortillas. Serve tacos hot with extra dipping sauce and fresh Pico de Gallo for a flavorful meal.
  11. Enjoy: Dive into these rich, flavorful birria tacos and savor each bite. Bon Appetit!

Notes

  • To thin chili paste, add extra beef stock or water for desired consistency.
  • Use a non-stick skillet for frying tortillas to prevent sticking; avoid cast iron for best results.
  • Searing beef in batches ensures even browning and prevents overcrowding the pan.
  • Leftover birria can be refrigerated and reheated with extra consommé for dipping.
  • Pico de Gallo adds fresh acidity and crunch, balancing rich meat flavors.

Keywords: birria tacos, Mexican tacos, slow braised beef, guajillo chile, chipotle, homemade tacos, Oaxaca cheese, consomme dipping sauce

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