Description
These authentic Mexican Birria Tacos feature tender, slow-braised beef simmered in a rich, smoky chili sauce made from dried guajillo, ancho, and chipotle peppers. Served on crispy corn tortillas with melted Oaxaca cheese, fresh cilantro, onions, and a flavorful consomme dipping sauce, these tacos offer a perfect balance of smoky, savory, and tangy flavors for a delicious, crowd-pleasing meal.
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 (can sub with 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 Braise
- 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 Serving
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Make the Chili Paste: Remove stems and seeds from dried ancho and guajillo chiles. In a medium pot, bring beef stock to a boil, add the chiles, then turn off heat. Cover and let soak for 15-20 minutes until softened.
- Blend Chili Paste: Transfer softened peppers to a high-powered blender or food processor. Add chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick, adding extra beef stock or water if needed to reach desired consistency.
- Preheat Oven: Set oven to 350°F (175°C) to prepare for slow braising the beef.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear the beef on all sides for 3-4 minutes until golden brown. Remove meat and set aside on paper towels. Sear in batches if necessary.
- Sauté Onions and Add Chili Paste: In the same Dutch oven, add diced onions and sauté for 1-2 minutes until fragrant and translucent. Stir in the chili paste and simmer together for another 1-2 minutes.
- Add Liquids and Beef: Pour in 4 cups organic beef stock and 2 cups water, stirring to combine. Return seared beef to the pot, mix thoroughly, reduce heat to low, and allow to simmer briefly.
- Braise in Oven: Carefully transfer the Dutch oven to the preheated oven. Let the beef cook and braise slowly for about 2 1/2 hours, until the meat is very tender and easily shredded with forks.
- Shred the Meat: Remove the pot from the oven and shred the beef thoroughly. Ensure there is plenty of sauce left for serving and dipping.
- Prepare Dipping Sauce: Remove 1 cup of the cooking broth (consomme) and place it in a small bowl. Top with fresh chopped cilantro to serve as a flavorful dipping sauce.
- Prepare the Tortillas: Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil and spread evenly with a paper towel to lightly grease the pan.
- Assemble and Fry Tacos: Dip each corn tortilla partially into the consomme, place it onto the skillet, and cook briefly. Add shredded beef, diced onions, cilantro, and shredded Oaxaca cheese on one half. Fold the tortilla over and cook, flipping carefully, until cheese melts and the tortilla is golden and slightly charred on both sides.
- Serve: Serve the birria tacos hot with the reserved dipping sauce and pico de gallo on the side. Enjoy this delicious, authentic Mexican taco experience!
Notes
- Use a high-powered blender for a smooth chili paste texture.
- Be sure to remove seeds and stems from dried chiles to avoid bitterness.
- Searing the meat adds depth of flavor before braising.
- Use a Dutch oven or heavy oven-proof pot for even braising.
- Fry tacos in consomme for extra flavor and crispiness.
- Oaxaca cheese melts beautifully, but you can substitute with mozzarella if unavailable.
- Leftover consomme can be refrigerated and enjoyed as a flavorful broth.