Description
My Fave Birria Tacos are a rich and flavorful Mexican dish featuring tender, slow-braised chuck roast beef simmered in a smoky, spicy chili paste, served in crispy corn tortillas with melted Oaxaca cheese and fresh toppings. This recipe involves making a homemade chili paste, braising the meat in a Dutch oven, and pan-frying the assembled tacos for a deliciously crispy finish with a juicy, saucy center perfect for dipping.
Ingredients
Chili Paste
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or 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
Meat and Braising
- 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
Tacos
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (to serve)
Instructions
- Make the Chili Paste: Remove stems and seeds from dried guajillo and ancho chiles. Bring beef stock to a boil in a medium pot, add the chiles, then turn off heat and cover. Let soak for 15-20 minutes until softened.
- Blend the Chili Paste: Transfer softened peppers to a high-powered blender or food processor with chipotle peppers, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick. Add extra beef stock or water as needed for desired consistency.
- Prepare for Braising Meat: Preheat oven to 350°F (175°C). In a Dutch oven over medium-high heat, warm olive oil. Season beef chunks with sea salt, black pepper, and garlic powder.
- Sear the Meat: Brown the beef chunks in batches, 3-4 minutes per side until golden. Remove and set aside on paper towel-lined plate.
- Sauté Onions and Combine: In the same pot, sauté diced onions for 1-2 minutes until translucent. Add the chili paste and stir to combine; simmer for 1-2 minutes.
- Add Liquids and Meat: Pour in remaining beef stock and water, stir well. Return seared beef into pot, stir again. Reduce heat to low and simmer briefly to integrate flavors.
- Braise in the Oven: Transfer Dutch oven carefully to the preheated oven. Cook uncovered for about 2 1/2 hours, or until beef is tender enough to shred easily.
- Shred the Beef: Remove Dutch oven from the oven. Use two forks to shred the meat fully. Ensure there is plenty of sauce to serve with the tacos and for dipping.
- Prepare Dipping Sauce: Remove 1 cup of the broth from the braised beef and transfer to a small bowl. Top with chopped fresh cilantro and set aside.
- Assemble and Fry Tacos: Heat a non-stick skillet over medium heat. Lightly brush the pan with olive oil using a paper towel. Dip a corn tortilla into the dipping sauce lightly and place it in the hot skillet. Quickly add shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese on one half of the tortilla.
- Cook and Fold: Fold the tortilla over the filling and cook, flipping once or twice, until the cheese is melted and the tortilla is golden and slightly charred on both sides.
- Serve: Remove tacos from the pan and repeat until all are cooked. Serve immediately with the dipping sauce and Pico de Gallo on the side for a vibrant accompaniment.
Notes
- Remove seeds from dried chiles for less heat or keep some for extra spiciness.
- Beef stock can be substituted with water for a lighter broth.
- Searing meat in batches ensures even browning and the best flavor.
- Use a non-stick skillet instead of cast iron for easier flipping and less sticking.
- Keep consomme warm for dipping to maintain flavor and temperature.
- Pico de Gallo adds freshness and balances the richness of the birria.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
