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Birria Tacos

Birria Tacos: Memorable, Flavorful and Dippable Delights

Birria Tacos are a celebration of flavor, featuring tender beef, crispy tortillas, and delicious spices.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Braising Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 4 pieces Dried Guajillo Peppers Remove seeds and stems.
  • 4 pieces Dried Ancho Chiles Remove seeds and stems.
  • 1 can Chipotle Peppers in Adobo Optional for mild heat.
  • 1 Onion, chopped
  • 4 cloves Garlic Cloves Can substitute with garlic powder.
  • 0.5 cup Crushed Tomatoes Fresh tomatoes also work.
  • 0.5 cup Organic Beef Stock Vegetable stock is a lighter alternative.
  • 1 tablespoon Apple Cider Vinegar Lemon juice can substitute.
  • 2 pieces Bay Leaves Remove before serving.
  • 2 tablespoons Mexican Oregano Regular oregano works.
  • 1 teaspoon Dried Thyme Can be omitted.
  • 0.5 teaspoon Cumin Coriander is a suitable alternative.
  • 0.5 teaspoon Ground Cinnamon Nutmeg can substitute.
  • 0.5 teaspoon Smoked Paprika Regular paprika gives a milder taste.
  • 0.5 teaspoon Ground Allspice Can be omitted.
For the Beef Filling
  • 3 lbs Organic Chuck Roast Beef Substitute with chicken, lamb, or jackfruit.
  • 1 tablespoon Olive Oil Any cooking oil works.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Black Pepper Use pepper blends if preferred.
  • 1 teaspoon Garlic Powder Fresh garlic enhances flavor.
  • 4 cups Organic Beef Stock Vegetable stock is a lighter option.
  • 2 cups Water Controls moisture during cooking.
For Serving
  • 12 pieces Organic Corn Tortillas Flour tortillas can work.
  • Shredded Oaxaca Cheese Any melting cheese can substitute.
  • 1 cup Chopped Fresh Cilantro Green onions are also a good option.
  • Pico de Gallo Any fresh salsa complements well.

Equipment

  • Oven-safe pot
  • Blender
  • Skillet

Method
 

Step-by-Step Instructions for Birria Tacos
  1. Prepare Chili Paste: Remove the stems and seeds from the dried chiles, boil ½ cup beef stock, add chiles to soak for 15-20 minutes, then blend with crushed tomatoes, apple cider vinegar, onion, and spices.
  2. Sear Meat: Preheat oven to 350°F (175°C), heat olive oil, sear chuck roast until golden brown, then transfer meat to rest.
  3. Sauté Aromatics: Add chopped onion to the pot, sauté until translucent, stir in chili paste and simmer until fragrant.
  4. Combine and Braise: Add beef stock and water, return beef to the pot, cover, and braise for 2.5 hours until tender.
  5. Shred Beef: Remove pot from oven, shred beef with forks, mix with some liquid to keep moist.
  6. Assemble Tacos: Dip tortillas in consomé, fry in skillet until warm, fill with shredded beef and cheese, cook until crispy.
  7. Serve: Serve immediately with reserved consomé for dipping and fresh toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Adjust ingredients for spice levels and allow tacos to braise for perfect tenderness. Store leftovers properly to maintain flavor.

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