Why Make This Recipe
Birria tacos have become a beloved dish for many, and it’s easy to see why. With rich flavors from a mix of spices, tender beef, and freshly made tortillas, this dish is perfect for any occasion. Whether you’re hosting a party or enjoying a cozy night at home, birria tacos bring warmth and comfort to the table.
How to Make My Favorite Birria Tacos
Ingredients
- 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 (or 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
- 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
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de gallo
Directions
To Make the Chili Paste:
Start by removing the stems and seeds from the guajillo and ancho chiles. In a pan, toast the dried chiles for a few minutes until fragrant. Once done, blend the chiles with the chipotle peppers, chopped onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until you have a smooth paste.
To Make the ‘Meat’:
In a large pot, heat olive oil over medium-high heat. Season the beef chunks with salt, pepper, and garlic powder. Add the beef to the pot and brown it on all sides. Once browned, pour in the chili paste you made earlier. Add diced onion, beef stock, and water. Stir everything well.
Let Everything Braise in the Oven:
Cover the pot and place it in a preheated oven at 300°F (150°C). Let it braise for about 3-4 hours, or until the beef is tender and can easily be shredded.
To Assemble the Tacos:
Once the beef is ready, shred it and dip the corn tortillas briefly in the broth to soak up the flavors. Fill the tortillas with the shredded beef, top with Oaxaca cheese, fresh cilantro, and pico de gallo. Fold the tortillas and your tacos are ready to serve!
How to Serve My Favorite Birria Tacos
These birria tacos are best enjoyed fresh. Serve them hot with a side of the rich broth for dipping. Add fresh lime wedges and extra pico de gallo for a burst of flavor.
How to Store My Favorite Birria Tacos
If you have leftovers, store the beef and broth separately in airtight containers. The beef can be refrigerated for up to three days. To reheat, gently warm the beef in a pot and dip the tortillas as needed. You can also freeze the beef for longer storage.
Tips to Make My Favorite Birria Tacos
- Always toast the dried chiles to enhance their flavor.
- Feel free to adjust the spices according to your taste.
- Try adding a squeeze of lime juice for a fresh twist.
- Use a slow cooker for an easy way to braise the meat.
Variation
You can make a vegetarian version by using jackfruit or mushrooms instead of beef. Adjust the spices to create a flavor-packed filling that mimics the original taste.
FAQs
1. Can I use other types of meat?
Yes, you can use pork, lamb, or chicken. Just adjust the cooking time accordingly.
2. How spicy are these tacos?
They have a mild to medium heat level due to the chipotle peppers. Feel free to add more or fewer spicy ingredients based on your preference.
3. Can I make birria tacos in advance?
Yes, you can prepare the chili paste and braise the meat in advance. Assemble the tacos just before serving to keep them fresh.
My Favorite Birria Tacos
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Yield: 12 tacos
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Carnivore
Description
Rich and flavorful birria tacos made with a blend of spices and tender beef, served with freshly made tortillas.
Ingredients
- 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 (or 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
- 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
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de gallo
Instructions
- Remove the stems and seeds from the guajillo and ancho chiles. In a pan, toast the dried chiles for a few minutes until fragrant.
- Blend the toasted chiles with the chipotle peppers, chopped onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
- In a large pot, heat olive oil over medium-high heat. Season the beef chunks with salt, pepper, and garlic powder, then brown the beef on all sides.
- Pour the chili paste into the pot with the browned beef. Add diced onion, beef stock, and water. Stir to combine.
- Cover the pot and braise in a preheated oven at 300°F (150°C) for 3-4 hours, until the beef is tender.
- Shred the beef, dip corn tortillas in the broth to soak, and fill with shredded beef, Oaxaca cheese, fresh cilantro, and pico de gallo.
- Fold the tortillas and serve hot with a side of broth for dipping.
Notes
Serve with fresh lime wedges and extra pico de gallo. For leftovers, store beef and broth separately; beef can be refrigerated for up to three days or frozen for longer storage.