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Birria Tacos
Donna

My Fave Birria Tacos

Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you'll ever sink your teeth into. We're talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 tacos
Course: Appetizer, Main Course
Calories: 38
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 dried guajillo peppers dried guajillo peppers
  • 4 dried ancho chiles dried ancho chiles
  • 4 chipotle peppers in adobo chipotle peppers in adobo
  • 1 onion, chopped onion
  • 4 garlic cloves 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 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 onion
  • 4 cups organic beef stock
  • 2 cups water
  • 12 organic corn tortillas organic corn tortillas
  • shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo

Equipment

  • Dutch Oven
  • Medium skillet or fry pan

Method
 

Instructions
  1. Make the chili paste: Remove the stems and seeds from your guajillo and ancho chiles. Bring beef stock to a boil in a medium pot, add the chiles, then turn off the heat and let them soak, covered, until softened and pliable.
  2. Blend the base: Transfer the softened chiles to a blender or food processor, adding the garlic, onion, crushed tomatoes, chipotle peppers in adobo, apple cider vinegar, and all spices. Blend until you have a thick, smooth paste; adjust with a splash of stock or water if needed for a pourable consistency.
  3. Sear the beef: Preheat your oven. In a dutch oven, heat olive oil over medium-high heat. Sear the beef chunks on all sides, sprinkling each side with sea salt, black pepper, and garlic powder. Work in batches as needed, then set the browned beef aside on a plate.
  4. Saute and build the stew: In the same dutch oven, tumble in the chopped onions, sautéing until soft and fragrant. Stir in the chili paste and let it sizzle briefly. Pour in the beef stock and water, scraping up any browned bits. Return the seared beef to the pot, mixing everything well.
  5. Braise in the oven: Cover the pot and transfer it to the oven. Let the beef slow-cook until fork-tender and easily shredded—a deep, almost intoxicating aroma will fill your kitchen as it becomes ready.
  6. Shred the beef: Remove the pot from the oven and use forks to shred the beef right in the sauce. The meat should be saucy but not soupy, perfect for piling onto tortillas and dunking later.
  7. Reserve the dipping consomé: Scoop out a cup of the braising liquid into a bowl as a dipping sauce. Sprinkle in fresh cilantro for a fresh note and set aside.
  8. Fry the tacos: Warm a bit of olive oil in a nonstick skillet. Quickly dip each tortilla into the consomé so it’s tinted orange-red and place it in the hot skillet.
  9. Assemble and crisp: Top each tortilla with shredded birria beef, diced onions, chopped parsley (if using), and plenty of shredded Oaxaca cheese. Fold the tortilla in half and let it grow golden and crispy, flipping to brown on each side. The cheese will melt, and the edges will sizzle and crackle.
  10. Serve hot: Transfer the finished Birria Tacos to a platter. Serve immediately, paired with the cilantro-infused consomé for dunking and a scoop of pico de gallo if you like. Every taco is best eaten while hot and crispy.