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Birria Tacos

Mouthwatering Birria Tacos: Your New Favorite Comfort Meal

Discover mouthwatering birria tacos, a comforting dish filled with tender beef and rich consomé, perfect for any gathering.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Paste
  • 4 pieces Dried Guajillo Peppers Stems and seeds removed
  • 4 pieces Dried Ancho Chiles Stems and seeds removed
  • 2 tablespoons Chipotle Peppers in Adobo For smokiness
  • 1 can Crushed Tomatoes
  • 2 tablespoons Apple Cider Vinegar Can swap with white vinegar
Meat
  • 3 pounds Chuck Roast Beef Can substitute with lamb or chicken
  • 2 tablespoons Extra Virgin Olive Oil For searing
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Garlic Powder Adjust to taste
Tacos
  • 12 pieces Corn Tortillas Can use flour tortillas
  • 2 cups Shredded Oaxaca Cheese Or other melting cheese
  • 1 cup Chopped Fresh Cilantro Optional garnish
  • 1 cup Pico de Gallo Fresh topping
Consomé
  • 4 cups Organic Beef Stock Can use vegetable stock
  • 1 medium Onion (Chopped) Can substitute with shallots
  • 4 cloves Garlic Cloves Can use garlic powder
  • 2 pieces Bay Leaves For flavor
  • 1 teaspoon Mexican Oregano Or regular oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Allspice

Equipment

  • Dutch oven
  • Blender
  • Skillet
  • Pot

Method
 

Chili Paste
  1. Remove stems and seeds from dried guajillo and ancho chiles. Boil organic beef stock, add chiles, and steep for 15-20 minutes. Blend with crushed tomatoes, garlic, apple cider vinegar, and spices until smooth.
Meat Preparation
  1. Preheat oven to 350°F (175°C). Heat olive oil in Dutch oven, season chuck roast with salt, pepper, and garlic powder. Sear beef until browned on all sides, about 4-5 minutes.
Aromatics
  1. Sauté chopped onions in the same Dutch oven until translucent, about 3-4 minutes. Add chili paste and cook for 2-3 minutes.
Braising Meat
  1. Return browned beef to the pot with remaining beef stock and spices. Simmer, cover, and transfer to oven for 2.5 hours until fork-tender.
Shredding Beef
  1. Remove Dutch oven from oven, let cool slightly, then shred beef with forks. Ensure enough liquid remains for serving.
Taco Preparation
  1. Dip corn tortillas in a bit of consomé and fry for 1-2 minutes until crispy. Fill with shredded beef and Oaxaca cheese, folding to create tacos.
Serving
  1. Serve tacos hot with a bowl of consomé for dipping, garnished with cilantro and Pico de Gallo.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Use two tortillas per taco if they're thin. Lightly toast tortillas to prevent sogginess.

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