Description
Birria Tacos are a traditional Mexican dish featuring tender, slow-braised beef cooked in a rich chili sauce, then folded into crispy, cheesy tortillas and served with a flavorful consommé for dipping.
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
- The Meat + Consommé:
- 3 lbs organic chuck roast beef, chopped into medium-large chunks (or shank, lamb, or chicken)
- 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
- Pico de Gallo
Instructions
- Make the Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Boil beef stock, add chiles, turn off heat, cover, and soak 15–20 minutes. Blend softened peppers with onion, garlic, crushed tomatoes, vinegar, spices, and herbs until smooth. Add extra stock if needed for desired consistency.
- Prepare the Meat: Preheat oven to 350°F (175°C). Heat olive oil in a dutch oven. Sear beef chunks 3–4 minutes per side, seasoning with salt, pepper, and garlic powder. Remove and set aside.
- In the same pot, sauté diced onion until translucent. Stir in chili paste and simmer 1–2 minutes. Add beef stock, water, and seared beef. Stir and reduce heat to low for 1–2 minutes.
- Braise: Transfer dutch oven to oven and braise for about 2 ½ hours, until beef is tender and shreds easily. Shred beef and leave in sauce to stay juicy.
- Prepare Consommé: Reserve 1 cup of broth and place in a small bowl. Top with fresh cilantro for dipping sauce.
- Assemble Tacos: Heat a non-stick skillet with olive oil. Dip tortillas into consommé and place in skillet. Add shredded beef, onions, cilantro, and cheese. Fold in half and cook until cheese melts and tortillas are golden and crispy on both sides.
- Repeat with remaining tortillas. Serve hot with consommé for dipping and Pico de Gallo on the side.
Notes
- Use a dutch oven for best braising results; slow cooking is key for tender meat.
- For spicier tacos, add more chipotle peppers to the chili paste.
- Oaxaca cheese melts beautifully, but mozzarella is a good substitute.
- The consommé can also be enjoyed as a soup alongside the tacos.
- These tacos taste even better the next day as flavors deepen.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
Keywords: Birria tacos, Mexican tacos, beef birria, braised beef tacos, tacos with consommé, authentic Mexican recipe