Description
Experience the rich, smoky flavors of authentic Birria Tacos made with tender braised beef, a flavorful chili paste, and served with a savory consomme dipping sauce. These tacos feature juicy shredded meat wrapped in dipped and toasted corn tortillas, topped with Oaxaca cheese and fresh cilantro for a perfect balance of textures and tastes.
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 (or 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 and Consomme:
- 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
- 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 stems and seeds from dried guajillo and ancho chiles. In a medium pot, bring beef stock to a boil, add chiles, cover, and let sit for 20 minutes until softened. Transfer chiles to a blender with remaining ingredients and blend until smooth and thick, adding 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, heat olive oil. Season beef chunks on all sides with salt, pepper, and garlic powder. Sear meat in batches for 3-4 minutes per side until golden. Remove and set aside on paper towels.
- Sauté Onions and Combine: In the same pot, sauté diced onion for 1-2 minutes until translucent. Add chili paste and stir, simmering for 1-2 minutes. Pour in beef stock and water, stirring to combine. Add seared beef back into pot, stir, reduce heat to low, and simmer briefly.
- Braise the Beef: Transfer the dutch oven carefully to the preheated oven. Braise the beef for 2 ½ hours until very tender and easy to shred with forks.
- Shred the Meat: Remove pot from oven and shred the beef thoroughly, ensuring it retains a good amount of sauciness from the cooking liquid.
- Prepare the Consomme Dipping Sauce: Remove 1 cup of the cooking liquid into a small bowl, top with fresh chopped cilantro, and set aside for dipping.
- Assemble and Cook Tacos: Heat a non-stick skillet over medium heat. Lightly oil the skillet surface with olive oil using a paper towel. Dip a tortilla lightly into the consomme broth, then place it in the skillet. Quickly top with shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold tortilla and cook until cheese melts and the tortilla is golden and slightly charred on both sides, flipping carefully as needed. Repeat for all tacos.
- Serve: Serve the tacos hot with the consomme dipping sauce on the side. Enjoy!
Notes
- Store leftover cooked ingredients separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheat tacos in a 350-degree oven until warmed before assembling.
- Reduce or adjust spices and herbs according to your flavor preferences for a milder or bolder taste.
- This recipe is excellent for meal prep; make components ahead and assemble just before serving.
- Use a non-stick skillet for frying the tortillas to prevent sticking and achieve a crispy texture.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
