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My Fave Birria Tacos Recipe

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4.2 from 12 reviews

This recipe for My Fave Birria Tacos offers a rich and flavorful Mexican dish featuring tender, slow-braised chuck roast beef cooked in a complex chili paste made from dried ancho, guajillo, and chipotle peppers. Served in crispy, cheese-filled corn tortillas with fresh toppings and a savory dipping sauce, these tacos deliver authentic, melt-in-your-mouth deliciousness perfect for gatherings or a special meal.

Ingredients

Chili Paste 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 (You can sub with 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

Beef and Braising Ingredients

  • 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

To Assemble

  • 12 organic corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo

Instructions

  1. Make the Chili Paste: Remove the stems and seeds from the dried ancho and guajillo chiles. Add the beef stock to a medium pot and bring to a boil. Add the chiles, then turn off the heat, cover, and let them soak for 15-20 minutes until softened.
  2. Blend the Chili Paste: Transfer the softened peppers and all chili paste ingredients into a high-powered blender or food processor. Blend until smooth and thick, adding additional beef stock or water by ½ cup increments if a thinner consistency is desired.
  3. Preheat Oven and Sear Meat: Preheat the oven to 350°F. In a dutch oven over medium-high heat, warm the olive oil. Season beef chunks with salt, pepper, and garlic powder and sear each side for 3-4 minutes until golden. Remove seared meat and set aside on a plate lined with paper towels. Work in batches if needed.
  4. Sauté Onions and Simmer: Using the same pot, sauté diced onions until fragrant and translucent, about 1-2 minutes. Stir in the prepared chili paste and simmer for another 1-2 minutes. Add beef stock and water, stir to combine, then add back the seared beef. Reduce heat to low and simmer briefly.
  5. Braise in Oven: Carefully transfer the dutch oven to the preheated oven. Let the beef braise slowly for about 2 ½ hours, or until tender enough to shred easily with forks.
  6. Shred the Meat: Remove the pot from the oven and shred the beef thoroughly until it’s fully pulled apart with a good amount of sauciness remaining for tacos and dipping.
  7. Prepare Dipping Sauce: Remove 1 cup of the braising liquid and place it in a small bowl. Top with fresh chopped cilantro and set aside for dipping.
  8. Assemble Tacos: Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and evenly coat the pan using a paper towel. Dip a tortilla halfway into the dipping sauce and place it in the skillet. Cook for a few seconds, then add shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese on top. Fold the tortilla, allowing the cheese to melt and the tortilla to crisp and char on both sides, flipping carefully until golden and gooey.
  9. Serve: Repeat the process for all tacos. Serve hot with the reserved dipping sauce, Pico de Gallo, and enjoy your authentic birria tacos.
  10. Bon Appetit!

Notes

  • You can substitute water for beef stock in the chili paste and braising liquid if needed.
  • Searing the beef in batches ensures even browning without overcrowding the pan.
  • Using a non-stick skillet is recommended for frying tacos to prevent sticking and tearing.
  • Adjust the thickness of the chili paste by adding more liquid if necessary for your preferred texture.
  • Make sure to remove stems and seeds from dried chiles to reduce bitterness and control heat.
  • Allow the beef to braise low and slow in the oven for optimal tenderness.
  • Enjoy with your favorite toppings like fresh cilantro, diced onion, and Pico de Gallo for best flavor.

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