Description
Experience the bold flavors of Mexico with these delicious Birria Tacos, featuring tender, shredded beef simmered in a smoky chili paste, served with melted cheese and a flavorful dipping broth. Perfect for a comforting meal or a festive gathering.
Ingredients
Units
Scale
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
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
The Meat + Consomme (Dipping Sauce):
- 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
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos:
- 12 organic corn tortillas
- 1 cup shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- 1 small red onion, diced
Instructions
- Make the Chili Paste: Remove stems and seeds from all dried peppers. In a medium pot, bring beef stock to a boil, add peppers, cover, and let sit for 15-20 minutes until softened. Transfer peppers to a blender along with chopped onion, garlic, crushed tomatoes, remaining chili ingredients, and ½ cup beef stock. Blend until smooth, adding more stock or water if needed for desired consistency.
- Prepare the Meat: Preheat oven to 350°F. In a Dutch oven over medium-high heat, add olive oil. Sear beef chunks until golden, about 3-4 minutes per side, seasoning with salt, pepper, and garlic powder. Remove seared beef and set aside. In the same pot, sauté diced onions until fragrant, about 2 minutes. Add chili paste, cook for 1-2 minutes, then stir in beef stock and water. Return beef to the pot, stir to combine, then reduce heat to low.
- Braise the Beef: Transfer the Dutch oven into the oven and braise for 2½ hours or until beef is tender and easily shredded. Remove from oven, shred the meat, and set aside with some sauce for serving.
- Prepare the Consomme: In a small bowl, combine 1 cup of cooking broth with chopped cilantro for dipping sauce. Set aside.
- Assemble the Tacos: Heat a non-stick skillet over medium heat, add a tablespoon of oil, and lightly wipe with paper towel. Dip each tortilla briefly into the consomme, then place in the skillet. Add shredded beef, diced onions, cilantro, and shredded Oaxaca cheese. Fold the tortilla and cook until cheese melts and both sides are golden and slightly charred. Repeat with remaining tortillas.
- Serve: Serve tacos hot with extra consomme for dipping. Enjoy!
Notes
- Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat in the oven at 350°F until warm.
- You can customize the heat level by adjusting the amount of chipotle peppers.
- Feel free to use chicken, lamb, or shank cuts for different flavor profiles.
- This recipe can be made ahead and assembled fresh when ready to serve.
Nutrition
- Serving Size: 1 taco (including some broth for dipping)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 50 mg
