Why Make This Recipe
Birria tacos are a delicious way to enjoy the rich flavors of Mexican cuisine. This recipe combines savory beef with a spicy, flavorful chili sauce, making it a perfect choice for family gatherings or casual get-togethers with friends. The slow-cooked beef melts in your mouth, while the crispy tortillas and fresh toppings add a burst of flavor with every bite. This dish is comforting, satisfying, and sure to impress anyone you serve it to!
How to Make My Favorite Birria Tacos
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 substitute 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
- Pico de Gallo
Directions
To Make the Chili Paste:
- Toast the dried guajillo and ancho peppers in a hot skillet for about 1-2 minutes.
- Remove the seeds and stems from the peppers, then blend them with the chipotle peppers, chopped onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
To Make the ‘Meat’:
- Preheat your oven to 325°F (163°C).
- In a large pot, heat olive oil over medium-high heat. Season the beef chunks with salt, black pepper, and garlic powder.
- Sear the beef in the pot until browned on all sides.
- Pour the chili paste over the beef, add diced onion, beef stock, and water. Bring to a simmer.
Let Everything Braise in the Oven:
- Cover the pot with a lid and transfer it to the preheated oven.
- Let it cook for about 3-4 hours, until the beef is tender and falls apart easily.
To Assemble the Tacos:
- Warm the corn tortillas in a skillet.
- Fill each tortilla with the braised beef and top it with shredded Oaxaca cheese, fresh cilantro, and Pico de Gallo.
How to Serve My Favorite Birria Tacos
Serve your birria tacos hot, accompanied by a small bowl of the rich broth for dipping. Freshly chopped cilantro and a squeeze of lime enhance every bite, making these tacos a delightful experience. You can also offer sides like Mexican rice or beans for a complete meal.
How to Store My Favorite Birria Tacos
Store any leftover beef and broth in airtight containers in the refrigerator. They will stay fresh for up to 3 days. For longer storage, freeze the meat and broth in freezer-safe containers for up to 2 months. Just reheat when you’re ready to enjoy!
Tips to Make My Favorite Birria Tacos
- Allow the braised beef to rest before shredding it; this helps retain moisture.
- If you prefer less heat, reduce the number of chipotle peppers or remove the seeds from them.
- Consider adding diced avocados or jalapeños for extra toppings.
Variation
You can use other types of meat, like goat or lamb, in place of chuck roast for a different take on birria tacos. Also, try using flour tortillas if you prefer them over corn.
FAQs
1. Can I make birria tacos ahead of time?
Yes, you can prepare the beef and broth a day in advance. Just reheat them when you’re ready to serve.
2. What can I serve with birria tacos?
Rice, beans, or a fresh salad are great options to serve alongside birria tacos.
3. Can I use a slow cooker for this recipe?
Absolutely! You can sear the meat on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender.
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Birria Tacos
Ingredients
For the Chili Paste
- 4 dried guajillo peppers 4 dried guajillo peppers
- 4 dried ancho chiles 4 dried ancho chiles
- 4 chipotle peppers in adobo 4 chipotle peppers in adobo
- 1 chopped onion 1 onion, chopped
- 4 garlic cloves 4 garlic cloves
- 1/2 cup 1/2 cup crushed tomatoes
- 1/2 cup 1/2 cup organic beef stock can substitute with water
- 1 Tbsp 1 Tbsp apple cider vinegar
- 2 bay leaves 2 bay leaves
- 2 Tbsps 2 Tbsps Mexican oregano
- 1 tsp 1 tsp dried thyme
- 1/2 tsp 1/2 tsp cumin
- 1/2 tsp 1/2 tsp ground cinnamon
- 1/2 tsp 1/2 tsp smoked paprika
- 1/2 tsp 1/2 tsp ground allspice
For the Meat
- 3 lbs. 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp 1 Tbsp extra virgin olive oil
- 1 tsp 1 tsp sea salt
- 1 tsp 1 tsp black pepper
- 1 tsp 1 tsp garlic powder
- 1/2 onion, diced 1/2 onion, diced
- 4 cups 4 cups organic beef stock
- 2 cups 2 cups water
For Serving
- 12 organic corn tortillas 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
Make the Chili Paste
- Toast the dried guajillo and ancho peppers in a hot skillet for about 1-2 minutes.
- Remove the seeds and stems from the peppers, then blend them with the chipotle peppers, chopped onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
Make the Meat
- Preheat your oven to 325°F (163°C).
- In a large pot, heat olive oil over medium-high heat. Season the beef chunks with salt, black pepper, and garlic powder.
- Sear the beef in the pot until browned on all sides.
- Pour the chili paste over the beef, add diced onion, beef stock, and water. Bring to a simmer.
Braise in the Oven
- Cover the pot with a lid and transfer it to the preheated oven.
- Let it cook for about 3-4 hours, until the beef is tender and falls apart easily.
Assemble the Tacos
- Warm the corn tortillas in a skillet.
- Fill each tortilla with the braised beef and top it with shredded Oaxaca cheese, fresh cilantro, and Pico de Gallo.
