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.