Description
These Birria Tacos are an irresistible fusion of rich, spiced braised beef, crispy pan-fried tortillas, and melty Oaxaca cheese, all served with a deeply aromatic consomé for dipping. This crowd-pleasing Mexican main-course brings authentic, slow-braised flavor together with the fun of taco night. Perfect for a weekend dinner or celebrating with friends and family!
Ingredients
Scale
For the Chili Paste
- 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 (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
For the Braised Beef
- 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
For the Tacos
- 12 organic corn tortillas
- Shredded Oaxaca cheese (as needed)
- 1 cup chopped fresh cilantro
- Olive oil, for frying
Instructions
- Make the Chili Paste: Remove the stems and seeds from the dried guajillo and ancho chiles. Bring 1/2 cup beef stock to a boil in a medium pot, add the chiles, cover, and let sit 15–20 minutes until softened. Once soft, transfer chiles to a high-powered blender or food processor. Add chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until the mixture is smooth and thick. If needed, add more beef stock or water to reach your desired consistency.
- Sear the Beef: Preheat the oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder, then sear each piece on all sides until golden brown—about 3–4 minutes per side. Work in batches if necessary, then transfer seared meat to a plate lined with paper towel.
- Sauté Aromatics and Simmer: In the same Dutch oven, add diced onion and sauté for 1–2 minutes until fragrant and translucent. Stir in the prepared chili paste, cook for 1–2 minutes, then add 4 cups beef stock and 2 cups water, mixing to combine. Return seared beef to the pot, stir to coat, then reduce heat to low and simmer for about 1 minute.
- Braise: Cover the Dutch oven and transfer it to the preheated oven. Braise for about 2 1/2 hours, or until the beef is very tender and shreds easily with forks.
- Shred the Beef: Remove the pot from the oven and shred the beef in the sauce using two forks until fully “pulled” in texture. Ensure there’s enough sauce left for serving and dipping.
- Prepare Dipping Sauce: Remove 1 cup of the brothy sauce (consomé) and place in a small bowl. Top with chopped fresh cilantro and set aside for dipping.
- Fry the Tacos: Heat a nonstick skillet over medium heat. Add a small amount of olive oil and wipe it evenly over the surface with a paper towel. Dip a corn tortilla partway into the reserved consomé, then place in the skillet. Add shredded beef, diced onions, chopped cilantro, and Oaxaca cheese onto one side. Fold the tortilla in half and cook until the cheese is melty and both sides develop a golden, crispy char. Repeat with remaining tortillas.
- Serve: Serve birria tacos hot, accompanied by the dipping consomé, and enjoy immediately!
Notes
- For extra flavor, make the beef and chili sauce a day ahead. The flavors meld beautifully overnight.
- Leftover birria is delicious served over rice or as a filling for quesadillas.
- For a spicier consomé, use more chipotle peppers or add a pinch of cayenne.
- Mexican oregano is preferred, but you can substitute with regular oregano if needed.
- You can freeze leftover birria meat and sauce for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main-course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with consomé
- Calories: 295
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Birria, Birria Tacos, Mexican, Beef Tacos, Corn Tortillas, Oaxaca Cheese, Dipping Consomé, Street Food, Dinner, Halal, Chuck Roast
