Description
Authentic homemade Birria Tacos with rich, slow-braised beef and a deeply flavorful consommé for dipping.
Ingredients
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 beef stock
- 1 tbsp apple cider vinegar
- 2 bay leaves
- 2 tbsp Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
Meat & Consommé
- 3 lbs chuck roast, cut into chunks
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups beef stock
- 2 cups water
Tacos
- 12 corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped cilantro
- Pico de Gallo
Instructions
- Remove stems and seeds from dried chiles and soak in hot beef stock for 15–20 minutes.
- Blend soaked chiles with onion, garlic, tomatoes, spices, vinegar, and bay leaves until smooth.
- Sear beef chunks in olive oil, seasoning with salt, pepper, and garlic powder. Set aside.
- Sauté onion, then add chili paste and cook briefly.
- Add beef stock, water, and seared beef.
- Transfer to oven and braise at 350°F (175°C) for about 2.5 hours until tender.
- Shred beef and mix back into sauce.
- Remove consommé and garnish with cilantro.
- Dip tortillas in consommé, fry in skillet, fill with beef, cheese, onion, and cilantro.
- Fold, crisp both sides, and serve hot with dipping sauce.
Notes
- For deeper flavor, marinate beef overnight in chili paste.
- Skim fat from consommé for dipping or frying tortillas.
- Oaxaca cheese melts best, but mozzarella can substitute.