Description
These My Fave Birria Tacos are a flavorful Mexican dish featuring tender braised chuck roast cooked in a rich chili paste sauce, served on warm corn tortillas with melted Oaxaca cheese, fresh cilantro, and a savory consomme for dipping. Perfectly satisfying with layers of smoky, earthy spices and a gooey cheesy finish.
Ingredients
Scale
Chili Paste:
- 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 (can substitute with 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
Meat + Consomme Sauce:
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (can substitute with shank cut beef, lamb, or chicken for shredding)
- 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
Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese (about 2 cups)
- 1 cup chopped fresh cilantro
Instructions
- Make the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. Bring the beef stock to a boil in a medium pot, add the chiles, cover, and let them soak for 20 minutes until softened. Transfer softened chiles to a high-powered blender along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, ground cinnamon, smoked paprika, and ground allspice. Blend until smooth and thick, adding up to ½ cup more beef stock or water as needed for desired consistency.
- Prepare the Meat: Preheat oven to 350 degrees Fahrenheit. In a Dutch oven over medium-high heat, warm olive oil. Season beef chunks with salt, pepper, and garlic powder and sear on each side for 3-4 minutes until golden. Remove meat and set aside on paper towel-lined plate. Sauté diced onion in the same pot for 1-2 minutes until translucent and fragrant. Stir in the chili paste and simmer for 1-2 minutes. Add beef stock and water, then return seared beef to the pot. Stir to combine, reduce heat to low, and simmer for 1 minute.
- Braise in the Oven: Carefully place the Dutch oven into the preheated oven and cook for 2 hours 30 minutes until beef is very tender and easily shredded with forks.
- Shred the Meat: Remove Dutch oven from oven and use forks to shred the beef completely. Ensure there is plenty of saucy consomme to serve with the tacos and for dipping.
- Assemble the Tacos: Remove 1 cup of the broth from the cooked beef and transfer to a small bowl. Top with fresh chopped cilantro to make the dipping consomme. Heat a non-stick skillet over medium heat and lightly coat the base with 1 tablespoon olive oil using a paper towel. Dip the top part of a corn tortilla into the consomme, then place it in the skillet. Fry for a few seconds, top 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 is golden and slightly charred on both sides, flipping carefully. Repeat until all tacos are prepared.
- Serve: Serve hot with the cilantro-topped consomme dipping sauce and enjoy your delicious birria tacos.
Notes
- STORAGE: Store leftover components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat tacos in the oven at 350 degrees until warmed through before assembling and serving.
- SPICES/HERBS: Feel free to adjust the amounts of spices and herbs to your taste, as the recipe is bold in flavor.
- MAKE AHEAD: All components except tortillas can be prepared and stored ahead of time for easy meal prep. Assemble tacos when ready to eat.
- TO REHEAT: Reheat shredded beef with some consomme broth on stovetop to keep it moist before filling the tortillas.
- TORTILLAS: Using fresh corn tortillas and warming them well ensures the best texture and flavor for the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg
