Description
These Birria Tacos are rich, juicy, and packed with bold Mexican flavors. Slow-cooked tender beef is simmered in a deeply spiced chili sauce, then stuffed into crispy tortillas with melty cheese and served with a flavorful consommé for dipping.
Ingredients
- 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
- 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
- MEAT + CONSOMMÉ:
- 3 lbs chuck roast beef, chopped
- 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 corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Make the chili paste: Remove stems and seeds from dried chiles. Bring beef stock to a boil, add chiles, turn off heat, cover, and let sit 15–20 minutes.
- Transfer softened chiles to a blender with remaining chili paste ingredients and blend until smooth.
- Cook the meat: Season beef with salt, pepper, and garlic powder. Heat oil in a large pot and sear meat until browned.
- Add diced onion and cook until softened. Pour in chili paste, beef stock, and water. Simmer covered for 2.5–3 hours until meat is tender and shreddable.
- Shred the meat and reserve the consommé (broth) for dipping.
- Assemble tacos: Dip tortillas in the consommé, then fill with shredded beef and cheese.
- Cook on a skillet until crispy and cheese is melted. Flip and cook the other side.
- Serve with cilantro, pico de gallo, and a side of consommé for dipping.
Notes
- You can use lamb or chicken instead of beef.
- Adjust spice level by reducing chipotle peppers.
- Leftover consommé can be used as a rich soup base.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican