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Birria Tacos

Savory Birria Tacos: A Flavorful Twist on Tradition

Discover the explosion of flavors in birria tacos, a traditional Mexican dish perfect for gatherings and adaptable to any dietary preference.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 4 pieces Dried Guajillo Peppers Adds heat and depth
  • 2 pieces Dried Ancho Chiles Imparts a sweet, smoky flavor
  • 1 can Chipotle Peppers in Adobo Provides smokiness and spice
  • 1 piece Onion Chopped
  • 4 cloves Garlic Crushed
  • 1 can Crushed Tomatoes Contributes acidity and body
  • 2 cups Organic Beef Stock Enhances broth richness
  • 2 tablespoons Apple Cider Vinegar Adds acidity
  • 2 pieces Bay Leaves Impart herbal notes
  • 1 teaspoon Mexican Oregano Authentic flavor
  • 1 teaspoon Dried Thyme Complements seasoning
  • 1 teaspoon Cumin Adds warmth and earthiness
  • 1 teaspoon Ground Cinnamon Offers subtle sweetness
  • 1 teaspoon Smoked Paprika Enhances smokiness
For the Tacos
  • 3-4 pounds Chuck Roast Beef Main protein
  • 2 tablespoons Extra Virgin Olive Oil For searing
  • to taste Sea Salt & Black Pepper Essential seasonings
  • 12 pieces Corn Tortillas Forms taco shell
  • 2 cups Shredded Oaxaca Cheese Provides creaminess
  • 1 cup Fresh Cilantro For garnish
  • 1 cup Pico de Gallo Fresh topping option

Equipment

  • Blender
  • Dutch oven
  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Chili Paste: Bring 2 cups of organic beef stock to a boil. Stem and seed dried guajillo and ancho chiles, soak in hot stock for 15-20 minutes, then blend with onion, garlic, crushed tomatoes, apple cider vinegar, and seasonings until smooth.
  2. Sear the Meat: Preheat oven to 350°F (175°C). In a Dutch oven over medium-high heat, add olive oil and sear the chuck roast for 4-5 minutes on each side until golden brown.
  3. Sauté Aromatics: Lower heat, add chili paste to the pot, stir in bay leaves, cumin, and thyme. Cook for 5 minutes until fragrant and thick.
  4. Braise the Meat: Return the seared beef to the pot, pour in the reserved beef stock, cover, and braise for approximately 2.5 hours until fork-tender.
  5. Shred the Beef: Remove beef, shred into bite-sized pieces, and keep the consomé for dipping.
  6. Assemble Tacos: Dip corn tortillas in consomé, place on a hot skillet, fill with beef and cheese, cook for 2-3 minutes until crispy.
  7. Serve: Enjoy Birria Tacos hot with consomé for dipping, garnished with cilantro and pico de gallo on the side.

Nutrition

Serving: 1tacoCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Double tortilla layer for best texture. Experiment with proteins and prepare ahead for improved flavors!

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