My Fave Birria Tacos (Print Version)
# Ingredients:
→ Chili Paste
01 -
4 dried guajillo peppers
02 -
4 dried ancho chiles
03 -
4 chipotle peppers in adobo
04 -
1 onion, chopped
05 -
4 garlic cloves
06 -
½ cup crushed tomatoes
07 -
½ cup organic beef stock (substitute with water if needed)
08 -
1 tablespoon apple cider vinegar
09 -
2 bay leaves
10 -
2 tablespoons Mexican oregano
11 -
1 teaspoon dried thyme
12 -
½ teaspoon cumin
13 -
½ teaspoon ground cinnamon
14 -
½ teaspoon smoked paprika
15 -
½ teaspoon ground allspice
→ Meat and Consommé
16 -
3 lbs organic chuck roast beef, chopped into medium-large chunks (can substitute with shank cut of beef, lamb, or chicken)
17 -
1 tablespoon extra virgin olive oil
18 -
1 teaspoon sea salt
19 -
1 teaspoon black pepper
20 -
1 teaspoon garlic powder
21 -
½ onion, diced
22 -
4 cups organic beef stock
23 -
2 cups water
→ Tacos
24 -
12 organic corn tortillas
25 -
Shredded Oaxaca cheese
26 -
1 cup chopped fresh cilantro
# Instructions:
01 -
Remove stems and seeds from dried ancho and guajillo chiles. Bring beef stock to a boil in a medium-sized pot. Add chiles, cover, and let sit for 15–20 minutes. Blend softened peppers with remaining chili paste ingredients until smooth and thick, adding extra beef stock or water for desired consistency.
02 -
Preheat oven to 350°F. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear meat on each side for 3–4 minutes until golden. Remove meat and set aside on a plate lined with a paper towel.
03 -
In the same pot, sauté diced onions until fragrant and translucent (about 1–2 minutes). Stir in the chili paste and simmer for 1–2 minutes. Add beef stock, water, and seared beef. Stir to combine and reduce heat to low.
04 -
Transfer the dutch oven to the oven. Braise for 2 ½ hours or until beef is tender and easily shredded with forks. Shred the cooked meat, leaving enough sauce for serving and tortilla dipping.
05 -
Remove 1 cup of broth from the cooked beef. Add fresh chopped cilantro on top and set aside as a dipping sauce.
06 -
Dip tortillas in the consommé and fry in a heated skillet with olive oil. Fill tortillas with shredded beef, diced onions, cilantro, and shredded cheese. Fold tortillas in half, melting cheese and achieving a crisp char. Flip carefully for even cooking on both sides.
07 -
Serve tacos with dipping sauce on the side and enjoy.
# Notes:
01 -
Leftovers can be stored in sealed containers in the refrigerator for up to 3-4 days.
02 -
Reheat tacos in the oven at 350°F until warmed through before serving.
03 -
This recipe is bold in flavor; adjust spices and herbs to taste.
04 -
Ingredients can be made ahead and stored for meal prep (excluding tortillas).