My Fave Birria Tacos

Why You’ll Love This Recipe

Birria tacos are a combination of comfort food and street food at its finest. The beef is braised in a spicy, savory chili paste until it’s fall-apart tender, creating a rich flavor profile that you won’t forget. The deep, smoky flavors from the dried chiles and spices create the perfect contrast to the fresh, melty Oaxaca cheese in the tacos. Whether you’re making them for a casual dinner or a special occasion, these tacos will wow everyone at the table!

Ingredients

Chili Paste:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (You can sub with water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 tablespoons Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

The Meat + Consomme [Dipping] Sauce:

• 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

Tacos:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chili Paste:
   • In a dry pan, toast the guajillo and ancho peppers over medium heat for about 2-3 minutes. Then remove the stems and seeds from the peppers.
   • Add the chipotle peppers, onions, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice into a blender.
   • Blend everything until smooth. If needed, add a little more beef stock to help blend.
2. Cook the Meat:
   • In a large pot or Dutch oven, heat olive oil over medium heat. Brown the chuck roast pieces on all sides, then remove them and set them aside.
   • In the same pot, sauté the diced onions until translucent.
   • Add the chili paste to the pot, then return the browned meat. Pour in the beef stock and water, bringing the mixture to a boil.
   • Reduce the heat to low and simmer for about 3-4 hours, or until the meat is tender and can be easily shredded.
3. Shred the Meat:
   • Once the meat is tender, remove it from the pot and shred it with two forks. Reserve the liquid for the dipping sauce (consommé).
4. Assemble the Tacos:
   • Heat the tortillas on a dry skillet over medium heat until they’re warm and slightly crispy.
   • Add a small handful of shredded beef, a sprinkle of shredded Oaxaca cheese, and a few fresh cilantro leaves to each tortilla.
5. Serve:
   • Serve the tacos with a side of the consommé for dipping. Enjoy!

Servings and Timing

• Servings: 12 tacos
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes

Variations

• Lamb or Chicken: Substitute the chuck roast with lamb or chicken for a different flavor profile.
• Spicy: Add extra chipotle peppers or chili flakes if you prefer your tacos to have more heat.
• Vegetarian: Try using mushrooms or a mix of vegetables to create a hearty vegetarian version.

Storage/Reheating

• Storage: Store the shredded beef and consomme separately in airtight containers in the fridge for up to 3-4 days.
• Reheating: To reheat, warm the beef and consomme in a pot over medium heat until heated through. You can also reheat the tortillas on a skillet.

FAQs

1. What kind of beef is best for birria tacos?

Chuck roast is ideal for birria tacos because it’s well-marbled and becomes tender after long, slow cooking. However, you can also use beef shank, lamb, or even chicken for variation.

2. Can I make birria tacos ahead of time?

Yes! You can prepare the chili paste and cook the beef ahead of time. Store them in the refrigerator and assemble the tacos when you’re ready to serve.

3. What can I substitute for Oaxaca cheese?

If you can’t find Oaxaca cheese, you can use other melty cheeses like mozzarella or a blend of Monterey Jack and mozzarella.

4. How spicy are birria tacos?

Birria tacos have a mild to moderate spice level. The heat comes from the chipotle peppers, but it’s balanced by the other spices and the beef broth.

5. Can I use a slow cooker for this recipe?

Yes, you can cook the meat in a slow cooker on low for 6-8 hours instead of simmering on the stovetop.

6. What’s the best way to warm tortillas for birria tacos?

To warm tortillas, place them on a dry skillet over medium heat for about 30 seconds on each side. You can also wrap them in a clean kitchen towel and warm them in the microwave.

7. Can I freeze leftover birria?

Yes, the shredded beef and consommé can be frozen for up to 3 months. Just be sure to cool them completely before storing in airtight containers.

8. Can I add vegetables to the birria?

Certainly! You can add vegetables like carrots, potatoes, or bell peppers to the pot while cooking the beef to make the dish even heartier.

9. How do I make the consommé thicker?

To thicken the consommé, you can simmer it for a longer period to reduce the liquid. Alternatively, you can add a bit of cornstarch mixed with cold water to thicken it faster.

10. Can I serve birria tacos with toppings?

Yes! Birria tacos are delicious with a variety of toppings, such as diced onions, salsa, lime wedges, and radishes.

Conclusion

Birria tacos are a flavorful, tender treat that combines the richness of slow-braised beef with the smokiness of chiles and the freshness of cilantro and cheese. Whether for a family dinner or a party, this dish will undoubtedly become a favorite. The combination of deep flavors in the beef and the satisfying crunch of the taco shell makes every bite an experience you won’t want to miss!

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