Description
My Fave Birria Tacos feature tender, slow-braised beef infused with a rich, smoky chili paste. Served on crispy corn tortillas with melted Oaxaca cheese and fresh cilantro, these authentic Mexican-style tacos come with a flavorful consomme dipping sauce for an unforgettable meal experience.
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 (You can sub 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
The Meat + Consomme [Dipping] Sauce:
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 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
- 1 cup chopped fresh cilantro
Instructions
- Make the Chili Paste: Remove the stems and seeds from the dried ancho and guajillo chiles. In a medium-sized pot, bring the beef stock to a boil, then add the chiles. Cover and let them soak for 20 minutes until softened. Transfer the softened chiles to a high-powered blender or food processor along with the chipotle peppers in adobo, 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 an additional ½ cup of beef stock or water if you prefer a thinner consistency.
- Prepare the Meat: Preheat your oven to 350 degrees Fahrenheit. Heat olive oil in a dutch oven over medium-high heat. Season the beef chunks with sea salt, black pepper, and garlic powder. Sear the beef on all sides for 3 to 4 minutes until golden brown. Work in batches if necessary. Remove the meat and set aside on a paper towel-lined plate.
- Sauté Onions and Build the Sauce: In the same dutch oven, add the diced onions and cook for 1 to 2 minutes until fragrant and translucent. Stir in the prepared chili paste and let it simmer for another 1 to 2 minutes. Pour in the beef stock and water, stirring to combine. Return the seared beef to the pot, mix everything together, then reduce the heat to low and let it simmer for about a minute.
- Braise the Meat in the Oven: Carefully transfer the dutch oven with the meat and sauce into the preheated oven. Let it cook and braise slowly for 2 hours and 30 minutes, or until the beef is tender enough to shred easily with forks.
- Shred the Meat: Remove the dutch oven from the oven and shred the beef thoroughly to ensure a pulled texture. Make sure to retain a good amount of sauciness with the shredded meat for serving over the tortillas and dipping.
- Prepare the Consomme Dipping Sauce: Remove 1 cup of the braising liquid from the pot and place into a small bowl. Top with freshly chopped cilantro and set aside as the dipping sauce.
- Assemble the Tacos: Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of olive oil and use a paper towel to evenly coat the base of the skillet. Dip the top edge of each corn tortilla briefly into the consomme, then place it in the skillet. Quickly top with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla develops a golden char, flipping carefully to brown both sides. Remove from heat and repeat with remaining tortillas and filling.
- Serve: Serve the birria tacos hot with the consomme dipping sauce on the side and enjoy your flavorful meal.
Notes
- STORAGE: Store any leftover ingredients in separate airtight containers in the refrigerator for up to 3-4 days. Reheat tacos in a 350 degree oven until warmed through before assembling.
- SPICES/HERBS: Feel free to adjust the quantities of spices and herbs according to your taste preferences, keeping in mind the recipe is boldly flavored.
- MAKE AHEAD: All components except tortillas can be prepared in advance and stored for meal prep. Assemble tacos just before serving for best results.
Nutrition
- Serving Size: 1 taco
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
