Why Make This Recipe
Birria tacos are a delicious treat that combines rich, flavorful beef with warm, soft corn tortillas. This recipe brings together vibrant spices and aromatic ingredients, creating a savory dish perfect for any occasion. Whether you’re hosting a gathering or just wanting to satisfy your taco cravings, birria tacos never disappoint. The combination of tender beef and melted cheese wrapped in a tortilla is simply irresistible, making it a favorite for many.
How to Make My Favorite Birria Tacos
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
- 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
Directions
To Make the Chili Paste: Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak these dried chiles in hot water for about 15 minutes until softened. Blend the soaking chiles with chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, and spices until smooth. Set this chili paste aside.
To Make the ‘Meat’: In a large pot, heat the olive oil over medium-high heat. Season the beef chunks with sea salt, black pepper, and garlic powder. Add the beef to the pot and brown on all sides. Once browned, pour the chili paste over the beef and stir to combine.
Let Everything Braise in the Oven: Pour the 4 cups of beef stock and 2 cups of water into the pot. Bring to a simmer, then cover the pot and transfer it to the oven. Let it braise at 300°F (150°C) for about 3 to 4 hours, or until the beef is tender and fall-apart delicious.
To Assemble the Tacos: Remove the beef from the pot and shred it with two forks. Strain the braising liquid and keep it for dipping. Warm the corn tortillas on a skillet. Fill each tortilla with shredded beef and top with Oaxaca cheese, diced onions, and fresh cilantro. Serve with Pico de Gallo on the side.
How to Serve My Favorite Birria Tacos
Serve the birria tacos hot with a small bowl of the reserved braising liquid for dipping. Add sides like colorful Pico de Gallo and extra toppings such as guacamole or sour cream for enhanced flavors.
How to Store My Favorite Birria Tacos
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The shredded beef can be kept in the braising liquid to maintain its moisture. When ready to eat, reheat gently on the stove or in the microwave.
Tips to Make My Favorite Birria Tacos
- For added richness, use bone-in chuck roast.
- Adjust the amount of chipotle peppers to control the heat level.
- Serve with fresh lime wedges for brightness.
- If you prefer crunchy tacos, lightly fry the tortillas before assembling.
Variation
For a vegetarian option, substitute the beef with jackfruit or mushrooms and use vegetable stock in the chili paste. This offers a similar flavor profile while keeping it plant-based.
FAQs
1. Can I use a slow cooker for this recipe?
Yes! After browning the beef, you can transfer everything to a slow cooker, set it on low, and let it cook for about 6-8 hours.
2. What if I can’t find dried chiles?
You can use a store-bought chili powder mix instead but adjust to taste as it may have added salt.
3. Can I freeze the leftovers?
Absolutely! Store the beef and braising liquid in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Birria Tacos
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Total Time: 270 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Carnivore
Description
Rich, flavorful beef wrapped in warm corn tortillas with spices and cheese, perfect for gatherings or taco cravings.
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
- Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak the chiles in hot water for about 15 minutes until softened. Blend the chiles with chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, and spices until smooth. Set aside.
- In a large pot, heat olive oil over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Add the beef to the pot and brown on all sides. Pour the chili paste over the beef and stir to combine.
- Bring 4 cups of beef stock and 2 cups of water to a simmer. Cover the pot and transfer it to the oven. Braise at 300°F (150°C) for about 3 to 4 hours, or until tender.
- Remove beef from the pot and shred it with two forks. Strain the braising liquid. Warm corn tortillas on a skillet. Fill each tortilla with shredded beef, top with Oaxaca cheese, diced onions, and cilantro. Serve with Pico de Gallo.
Notes
For added richness, use bone-in chuck roast. Adjust chipotle peppers for heat level. Serve with fresh lime wedges for brightness.