Description
Dive into the rich, flavorful experience of homemade Birria Tacos, featuring tender shredded beef slow-braised in a smoky chili paste, served on corn tortillas with melted Oaxaca cheese and topped with fresh cilantro. Perfect for a hearty meal or festive gathering, this recipe combines bold spices with a crispy finish for irresistible tacos accompanied by a savory dipping broth.
Ingredients
Units
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 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
The Meat + Consomme (Dipping Sauce)
- 3 lbs organic chuck roast beef, chopped into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos
- 12 organic corn tortillas
- Shredded Oaxaca cheese (about 1.5 cups)
- 1 cup chopped fresh cilantro
- 1 small diced onion (for topping)
Instructions
- Make the chili paste: Remove stems and seeds from dried chiles. Boil beef stock in a medium pot, add chiles, cover, and let sit for 15-20 minutes until softened. Blend the softened chiles with remaining ingredients until smooth, adding more beef stock or water for desired consistency.
- Prepare the meat: Preheat oven to 350°F. Sear beef chunks in a Dutch oven over medium-high heat with olive oil, seasoning with salt, pepper, and garlic powder, for about 3-4 minutes per side until golden. Remove and set aside.
- Sauté aromatics: In the same pot, sauté diced onion until translucent, about 1-2 minutes. Add chili paste, cooking for another 1-2 minutes. Stir in beef stock and water, then add seared beef. Mix well.
- Braise in the oven: Transfer the Dutch oven to the oven and braise for 2½ hours or until meat is tender and easily shredded. Remove from oven, shred meat in the sauce, and set aside.
- Make the dipping sauce: Reserve 1 cup of braising liquid. Mix with chopped cilantro and serve alongside.
- Assemble the tacos: Heat a skillet over medium heat, lightly oil, and briefly dip tortillas in the cilantro broth. Fill with shredded beef, cheese, diced onion, and cilantro. Fold and cook until cheese melts and tortillas are crispy, flipping as needed. Serve with the dipping broth.
Notes
- Store leftovers in airtight containers for 3-4 days; reheat in the oven at 350°F until warmed.
- Adjust seasoning to taste, as bold flavors are integral.
- Can be prepared in advance; assemble fresh before serving for best texture.
- For extra flavor, garnish with additional cilantro or lime wedges.
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
