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Birria Tacos Recipe

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Birria Tacos bring the traditional flavors of birria de res into crispy, cheesy tacos dipped in rich consommé. Slow-braised beef in a smoky chili sauce is folded into corn tortillas with Oaxaca cheese, pan-fried until golden, and served with the flavorful braising liquid for dipping.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 tacos
  • Category: Main Dish
  • Method: Braising, Pan-Frying
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Dried guajillo peppers

Dried ancho chiles

Chipotle peppers in adobo

Onion, chopped

Garlic cloves

Crushed tomatoes

Organic beef stock (or water)

Apple cider vinegar

Bay leaves

Mexican oregano

Dried thyme

Cumin

Ground cinnamon

Smoked paprika

Ground allspice

Organic chuck roast beef, cut into chunks (or beef shank, lamb, or chicken)

Extra virgin olive oil

Sea salt

Black pepper

Garlic powder

Onion, diced

Organic beef stock

Water

Organic corn tortillas

Shredded Oaxaca cheese

Fresh cilantro, chopped

Pico de Gallo

Instructions

  1. Make the chili paste: Remove stems and seeds from dried chiles. Bring beef stock to a boil, add chiles, cover, and soak for 15–20 minutes. Blend softened chiles with remaining chili paste ingredients until smooth, adding liquid if needed.
  2. Preheat oven to 350°F (175°C). Heat olive oil in a Dutch oven. Sear beef chunks on all sides, seasoning with salt, pepper, and garlic powder. Remove and set aside.
  3. In the same pot, sauté diced onion until fragrant. Stir in chili paste and simmer briefly. Add beef stock, water, and seared beef. Stir, reduce heat, and simmer briefly.
  4. Transfer to oven and braise for 2½ hours, until beef shreds easily. Shred beef in the pot, keeping it saucy.
  5. Reserve 1 cup of consommé in a bowl and garnish with chopped cilantro for dipping.
  6. Heat a skillet with a thin layer of oil. Dip a tortilla in consommé, place in skillet, fill with shredded beef, onions, cilantro, and cheese. Fold and cook until golden and crispy on both sides. Repeat with remaining tortillas.
  7. Serve with dipping sauce, Pico de Gallo, or sides of choice.

Notes

  • Chuck roast is ideal for tenderness and flavor.
  • Lamb or chicken can be used instead of beef.
  • Oaxaca cheese melts beautifully; mozzarella or Monterey Jack are good substitutes.
  • For dairy-free, omit cheese or use a vegan cheese alternative.
  • Adjust spice by adding more or less chipotle or chili powder.

Nutrition

Find it online: https://cheftinaskitchen.com/birria-tacos-recipe/