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My Fave Birria Tacos Recipe

My Fave Birria Tacos Recipe
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★★★★★

5.1 from 28 reviews

These Birria Tacos feature tender, slow-cooked beef soaked in a rich, smoky chili sauce made from a blend of guajillo, ancho, and chipotle peppers. Served with melted Oaxaca cheese on warm corn tortillas and accompanied by a flavorful consomme dipping sauce, this recipe brings authentic Mexican street food right to your kitchen in a delectable, irresistible form.

Ingredients

Scale

Chili Paste/Birria Sauce

  • 5 Guajillo peppers (reduce to 2 for less spiciness)
  • 3 Ancho chiles
  • 2 Chipotle peppers in adobo
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 1 cup crushed tomatoes (canned, no added salt)
  • 2 cups beef stock (or vegetable stock/water)
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp Mexican oregano (or regular oregano)
  • 1/2 tsp dried thyme
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground allspice

Meat and Consomme (Dipping Sauce)

  • 3 lbs chuck roast beef, cut into medium-large chunks
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow or white onion, diced
  • 1 tsp garlic powder
  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 3 cups beef stock
  • 1 cup water

Tacos

  • 12 corn tortillas (store-bought like Mi Rancho or homemade; flour tortillas can also be used)
  • 2 cups Oaxaca cheese, shredded (or mozzarella as a substitute)
  • 1/4 cup fresh cilantro, washed and chopped

Instructions

  1. Prepare the Chili Paste: Toast the guajillo and ancho chiles in a dry skillet until fragrant, about 2 minutes each. Remove stems and seeds, then soak in hot water for 15 minutes until softened. Blend the soaked chiles along with chipotle peppers in adobo, onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth. Set aside.
  2. Sear the Meat: Heat extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Season chuck roast chunks with sea salt, black pepper, and garlic powder. Brown the meat on all sides, about 3-4 minutes per side, to develop flavor. Remove and set aside.
  3. Sauté Aromatics: In the same pot, add diced onion and cook until translucent, about 5 minutes. Pour in the prepared chili paste and cook for another 2-3 minutes to deepen the sauce’s flavor.
  4. Combine Meat and Sauce: Return the seared beef to the pot. Pour in beef stock and water, ensuring the meat is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and let it cook gently for 3-4 hours or until the beef is tender and easily shredded.
  5. Shred the Beef: Remove the beef from the pot and shred it finely using two forks. Strain the cooking liquid to remove solids and reserve it as the consomme for dipping.
  6. Prepare the Tacos: Heat a skillet or griddle over medium heat. Dip each corn tortilla briefly in the consomme, then place it on the skillet. Sprinkle shredded Oaxaca cheese generously on one half of the tortilla, then add a layer of the shredded birria beef. Fold the tortilla over and cook until crisp and golden on both sides and the cheese has melted, about 2-3 minutes per side.
  7. Serve: Plate the tacos and garnish with fresh chopped cilantro. Serve hot with small bowls of the warm consomme for dipping.

Notes

  • Adjust the amount of guajillo peppers to control the spice level.
  • Beef chuck is preferred for tenderness, but lamb or chicken can be substituted.
  • For a smokier flavor, add more chipotle peppers or smoked paprika.
  • Flour tortillas will work but corn tortillas give the traditional taste and texture.
  • Leftover consomme can be refrigerated and used as a flavorful soup base.

Nutrition

Keywords: Birria tacos, Mexican tacos, slow-cooked beef, consomme, birria recipe, guajillo peppers, chipotle, Oaxaca cheese

Find it online: https://topreci.com/my-fave-birria-tacos-recipe/