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My Fave Birria Tacos

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Fave Birria Tacos are the perfect blend of tender, juicy shredded beef, gooey cheese, and crispy tortillas, all complemented by a flavorful consomé dipping sauce. Slow-braised and seasoned with a rich chili paste, these tacos are guaranteed to impress with every bite.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 tacos
  • Category: Main Course
  • Method: Braising, Frying
  • Cuisine: Mexican

Ingredients

For the Chili Paste:

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 (or substitute 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

For the Meat and Consommé (Dipping Sauce):

3 lbs. organic chuck roast beef (or shank cut, lamb, or chicken)

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

For the Tacos:

12 organic corn tortillas

Shredded Oaxaca cheese

1 cup chopped fresh cilantro

Pico de Gallo (Optional: you can use my Fresh Homemade Pico de Gallo recipe)

Instructions

  1. To Make the Chili Paste: Remove the stems and seeds from the dried guajillo and ancho chiles. In a medium-sized pot, bring the beef stock to a boil, then add the chiles. Cover and let it sit for 15-20 minutes until the peppers soften. Once softened, blend the chiles with the onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth. You can add more beef stock or water for a thinner consistency if needed.
  2. To Prepare the Meat: Preheat the oven to 350°F. Heat a large Dutch oven over medium-high heat and add olive oil. Season the beef chunks with salt, black pepper, and garlic powder. Sear the beef on each side for 3-4 minutes until golden brown. Work in batches if necessary. Remove the seared beef and set it aside on a plate. In the same pot, add the diced onion and sauté until translucent and fragrant (1-2 minutes). Stir in the chili paste and allow it to simmer for 1-2 minutes. Then add the beef stock and water, stirring to combine. Add the seared beef back into the pot, mix well, and reduce the heat to low. Let it simmer for another minute before transferring the pot to the oven. Braise the beef in the oven for about 2 ½ hours or until it becomes fork-tender and easily shreddable.
  3. To Shred the Meat: Once the beef is done braising, remove it from the oven and shred it with two forks. Make sure to keep some of the braising liquid (consomé) to serve with the tacos as dipping sauce. If the consomé is too thick, you can add more beef stock or water to thin it out.
  4. To Assemble the Tacos: Remove 1 cup of the consomé and add some fresh chopped cilantro to it. Set this aside for dipping. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Use a paper towel to spread the oil evenly across the skillet. Lightly dip each corn tortilla into the consomé and then fry it in the skillet for a few seconds. Top the fried tortilla with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and let the cheese melt inside. Flip the taco to the other side for a nice char and remove it from the pan once both sides are golden and crispy. Repeat this process until all the tacos are made.
  5. To Serve: Serve the tacos hot with the consomé dipping sauce, pico de gallo, or any toppings you prefer. Enjoy!

Notes

  • Vegan Option: Use jackfruit or a plant-based protein instead of beef for a vegan alternative. Prepare the chili paste and consomé as directed for a flavorful vegan version.
  • Different Meats: You can use lamb, chicken, or ground beef if you prefer something other than chuck roast. Just adjust cooking times accordingly based on the meat you use.
  • Spicy Level: Adjust the amount of chipotle peppers or add fresh chilies for more heat.
  • Storage: Leftover birria and consomé can be stored separately in airtight containers in the refrigerator for up to 3-4 days.
  • Reheating: To reheat, warm the birria on the stove, adding a bit of broth to keep it moist. Reheat the tortillas in a skillet, then assemble the tacos fresh.

Nutrition

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