Description

Birria tacos, a savory and rich Mexican dish, have become a beloved favorite in kitchens across the globe. Combining tender beef, a flavorful chili paste, and a crispy, cheesy tortilla, this recipe offers an irresistible combination of spices and textures that make each bite memorable. Whether you’re hosting a gathering or simply craving something delicious, these Birria tacos are sure to impress.

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

Instructions

Cooking the Meat for Birria Tacos
Preheat the oven to 350°F. In a Dutch oven, heat olive oil over medium-high heat. Add the chopped beef chunks, seasoning them with salt, black pepper, and garlic powder. Sear the beef on each side for 3-4 minutes until golden. Once seared, remove the meat from the pot and set it aside on a plate with a paper towel. If needed, work in batches to sear all the meat.

In the same pot, add the chopped onion and sauté for about 1-2 minutes until fragrant and translucent. Stir in the chili paste and let it simmer for 1-2 minutes. Then, add beef stock and water, mixing everything together. Return the seared beef to the pot, reduce the heat to low, and let it simmer for another minute.

Braised Beef in the Oven
Carefully transfer the Dutch oven to the preheated oven and let the beef braise for 2 1/2 hours, or until the beef is tender and can be easily shredded. Once done, remove the pot from the oven and begin shredding the beef. Ensure there is plenty of saucy broth to serve over the tacos for added flavor.

Assembling the Birria Tacos
For the dipping sauce (consommé), remove one cup of the broth from the cooked beef and add it to a small bowl. Add fresh chopped cilantro to the broth for a burst of flavor. Set this aside for dipping.

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Using a paper towel, gently wipe the oil evenly over the pan’s surface. Dip each tortilla into the consommé, making sure it’s lightly coated, and place it in the hot skillet. Fry the tortilla for a few seconds, then top it with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Flip the tortilla in half and cook it until the cheese melts and becomes gooey. Flip it again to achieve a golden, crispy char on both sides.

Serve and Enjoy
Once the tacos are golden and crispy, remove them from the pan and repeat the process with the remaining tortillas. Serve the Birria tacos with the dipping sauce on the side, and enjoy the delicious, savory flavors that will transport you straight to Mexico.

Notes

Serving Tips:

Pairing: Birria tacos are traditionally served with a side of consommé (the flavorful broth the beef is cooked in) for dipping. This adds an extra layer of taste and richness to each bite. You can also serve them with fresh lime wedges and sliced radishes for a refreshing crunch.
Toppings: While the tacos are delicious on their own, consider adding more toppings like diced onions, cilantro, or a drizzle of salsa to enhance the flavors. A sprinkle of crumbled queso fresco or a few slices of avocado also makes a great addition.
Presentation: Serve your Birria tacos on a warm plate with a side of consommé for dipping. The rich color of the taco filling and the charred tortillas makes for a visually appealing presentation, perfect for a dinner party or casual family meal.
Make It a Feast: To make your meal even more festive, serve Birria tacos alongside Mexican rice, refried beans, or a fresh salad with a tangy vinaigrette.

Storage Tips:

Storing Leftovers: If you have leftovers, store the shredded beef and broth separately in airtight containers. The beef can be kept in the refrigerator for up to 3-4 days, while the broth should also be refrigerated for the same duration.
Freezing: For longer storage, the shredded beef and broth can be frozen for up to 3 months. Make sure to use freezer-safe containers or freezer bags to avoid freezer burn. When ready to use, defrost the beef and broth overnight in the refrigerator.
Reheating: Reheat the beef in a pot over medium heat, adding a little beef stock or water to maintain moisture. You can also reheat the broth in a saucepan. For the tortillas, it’s best to freshly prepare them to maintain their crispness. You can warm up the tortillas in a dry skillet or on a griddle before assembling your tacos.
Taco Assembly: While you can store the fillings and tortillas separately, it’s best to assemble the tacos fresh, as the tortillas are most flavorful and crispy when made to order. If you have pre-made tacos, you can reheat them in the skillet to restore their crispiness.