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My Fave Birria Tacos Recipe

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★★★★★

4.5 from 143 reviews

Deliciously rich and flavorful Birria Tacos made with tender slow-braised beef chuck roast in a smoky, spicy chili sauce. This recipe features homemade chili paste blended from dried guajillo, ancho, and chipotle peppers and is baked in the oven to achieve melt-in-your-mouth meat served in crispy corn tortillas with gooey Oaxaca cheese, fresh cilantro, and a savory consomme dipping sauce.

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 (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

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

For Assembly

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

Instructions

  1. Make the Chili Paste: Remove stems and seeds from the dried guajillo and ancho chiles. Bring 1/2 cup beef stock to a boil in a medium pot, add the chiles, then turn off heat and cover. Let soak for 15-20 minutes until softened.
  2. Blend the Paste: Transfer softened chiles along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and allspice into a high-powered blender. Blend until smooth and thick. If needed, add additional beef stock or water for desired consistency.
  3. Preheat and Sear Beef: Preheat oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear beef on all sides 3-4 minutes until golden brown. Remove beef and set aside on paper towels. Sear in batches if necessary.
  4. Sauté Onions and Combine: In the same pot, add diced onion and sauté 1-2 minutes until translucent and fragrant. Add chili paste, stir, and let simmer for 1-2 minutes. Pour in 4 cups beef stock and 2 cups water, stirring to combine. Return seared beef to pot and stir well. Reduce heat to low and simmer for about 1 minute.
  5. Braise in Oven: Carefully place the Dutch oven in the preheated oven and braise the meat for 2 1/2 hours or until beef is tender enough to shred easily with forks.
  6. Shred the Meat: Remove Dutch oven from oven. Shred the beef thoroughly, ensuring a good amount of sauciness remains to serve over tortillas and for dipping.
  7. Prepare Dipping Sauce: Ladle 1 cup of the cooking broth into a small bowl, garnish with fresh chopped cilantro, and set aside for dipping.
  8. Prepare Tortillas: Heat a non-stick skillet or fry pan over medium heat. Add 1 tablespoon olive oil and use a paper towel to evenly coat the base of the pan with oil.
  9. Dip and Fry Tortillas: Dip the top edge of each corn tortilla into the consomme dipping sauce. Place the dipped side down in the hot skillet and fry for a few seconds until slightly crispy.
  10. Assemble Tacos: Quickly top the tortilla 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 forms a golden crispy char. Flip carefully to brown the other side. Repeat with remaining tortillas.
  11. Serve: Serve tacos hot with the dipping sauce and Pico de Gallo on the side.
  12. Enjoy: Dig in and savor the rich, smoky flavors and tender beef of homemade Birria Tacos!

Notes

  • Removing seeds and stems from dried chiles reduces bitterness and enhances smoothness of the sauce.
  • Use a high-powered blender for a smooth chili paste; add stock or water to adjust thickness as needed.
  • Searing the beef adds extra flavor through caramelization before braising.
  • Slow braising in the oven breaks down tough meat fibers for tender texture.
  • Using organic ingredients elevates the dish’s quality and flavor.
  • Non-stick skillet is recommended for easy frying without sticking or tearing the tortillas.
  • Consomme (broth) dipping sauce adds moisture and intensifies the taco eating experience.
  • Keep an eye on tortillas while frying to avoid burning; they should be golden and crispy.
  • Optional toppings like onions, cilantro, and Pico de Gallo add freshness and texture contrast.

Keywords: Birria Tacos, Mexican Tacos, Beef Tacos, Slow Braised Beef, Homemade Birria, Chili Paste, Mexican Cuisine, Oaxaca Cheese Tacos

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