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Birria Tacos

These Birria Tacos combine tender beef and aromatic spices wrapped in soft corn tortillas, resulting in a nostalgic and comforting dish perfect for gatherings.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chili paste
  • 4 each dried guajillo peppers
  • 4 each dried ancho chiles
  • 4 each chipotle peppers in adobo
  • 1 each onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock sub with water, if needed
  • 1 Tbsp apple cider vinegar
  • 2 each 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
For the beef filling
  • 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 each onion, diced
For assembling the tacos
  • 4 cups organic beef stock
  • 2 cups water
  • 12 each organic corn tortillas
  • 1 cup shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • 1 cup Pico de Gallo for garnish

Method
 

Preparation
  1. Remove the stems and seeds from the dried ancho and guajillo chiles.
  2. Pour the beef stock into a medium pot and bring to a boil.
  3. Once boiling, toss in the chiles, turn off the heat, cover, and let sit for 15-20 minutes.
  4. Transfer the softened chiles to a high-powered blender, add chopped onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
  5. Preheat the oven to 350°F (175°C).
Cooking the Beef
  1. In a Dutch oven over medium-high heat, add the olive oil.
  2. Sear the beef chunks, seasoning each side with sea salt, black pepper, and garlic powder for 3-4 minutes until golden brown.
  3. Remove seared beef and set on a plate lined with paper towels.
  4. In the same pot, add the diced onion and sauté until translucent, about 1-2 minutes.
  5. Add the chili paste and stir. Let simmer for 1-2 minutes.
  6. Pour in the beef stock and water, mix well, and return the seared beef to the pot.
  7. Reduce heat to low and simmer for 1 minute.
  8. Transfer the Dutch oven to the preheated oven and braise for about 2½ hours, until the beef is tender enough to shred.
Assembling Tacos
  1. Once cooked, shred the beef and retain some broth for serving.
  2. For the dipping sauce, pour a cup of broth into a bowl and top with fresh cilantro.
  3. Heat a non-stick skillet over medium heat and distribute oil with a paper towel.
  4. Dip a tortilla in the dipping sauce and place it in the skillet.
  5. Fry until warmed, then top with shredded beef, diced onions, and cheese before folding.
  6. Continue until all tacos are prepared.

Notes

For extra flavor, add a splash of lime juice to the shredded meat. Adjust heat with more chipotle or jalapeños. Consider making beef a day ahead for enhanced flavors.