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My Fave Birria Tacos

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Birria tacos with tender shredded beef, slow-cooked in a flavorful chili paste, served in crispy tortillas with melted Oaxaca cheese and fresh cilantro.

Ingredients

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

3 lbs. organic chuck roast beef, chopped into medium-large chunks

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

12 organic corn tortillas

Shredded Oaxaca cheese

1 cup chopped fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In the same pot, sauté the diced onions until translucent.
  5. 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.
  6. Reduce the heat to low and simmer for about 3-4 hours, or until the meat is tender and can be easily shredded.
  7. Once the meat is tender, remove it from the pot and shred it with two forks. Reserve the liquid for the dipping sauce (consommé).
  8. Heat the tortillas on a dry skillet over medium heat until they’re warm and slightly crispy.
  9. Add a small handful of shredded beef, a sprinkle of shredded Oaxaca cheese, and a few fresh cilantro leaves to each tortilla.
  10. Serve the tacos with a side of the consommé for dipping. Enjoy!

Notes

You can substitute lamb or chicken for the beef for a different flavor profile.

If you like it spicier, add extra chipotle peppers or chili flakes.

For a vegetarian version, try using mushrooms or a mix of vegetables.

Store shredded beef and consommé separately in the fridge for up to 3-4 days.

Leftovers can be frozen for up to 3 months.

You can cook the beef in a slow cooker on low for 6-8 hours instead of simmering on the stovetop.

If you don’t have Oaxaca cheese, substitute with mozzarella or a blend of Monterey Jack and mozzarella.

Reheat the tortillas on a dry skillet or in the microwave wrapped in a kitchen towel.

Nutrition

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