Description
Delicious and flavorful Birria Tacos featuring tender braised beef in a rich chili paste, topped with melted Oaxaca cheese and fresh cilantro, perfect for dipping and enjoying a traditional Mexican street food experience.
Ingredients
Units
Scale
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
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
THE MEAT + CONSOMME [DIPPING] SAUCE:
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
TACOS:
- 12 organic corn tortillas
- Shredded Oaxaca cheese (about 1 1/2 cups)
- 1 cup chopped fresh cilantro
- 1 small diced onion (for toppings)
Instructions
- Make the chili paste: Remove stems and seeds from dried peppers. Boil beef stock and add peppers, covering and soaking for 15-20 minutes until softened. Blend softened peppers with remaining ingredients until smooth, adding more broth or water as needed for desired consistency.
- Sear the beef: Preheat oven to 350°F. In a Dutch oven, heat olive oil over medium-high. Add beef chunks seasoned with salt, pepper, and garlic powder. Sear for 3-4 minutes per side until golden. Remove and set aside.
- Sauté onions and prepare sauce: In the same Dutch oven, sauté diced onions until fragrant. Stir in chili paste and cook for 1-2 minutes. Add beef stock and water, scraping up bits from the bottom. Return beef to the pot, bring to a simmer.
- Braise the meat: Cover and transfer the Dutch oven to the oven. Braise for 2½ hours until beef is fall-apart tender. Remove from oven and shred the beef with forks, mixing it with the sauce.
- Prepare dipping sauce: Set aside 1 cup of the braising liquid. Add chopped cilantro on top and serve as a dipping sauce alongside tacos.
- Assemble tacos: Heat a skillet over medium, wipe with a little olive oil. Dip each tortilla lightly in the consomme and fry briefly. Fill with shredded beef, diced onions, and shredded Oaxaca cheese. Fold and cook until cheese melts and taco is golden. Repeat with remaining tortillas.
- Serve: Serve hot, with the dipping sauce on the side. Enjoy the flavorful, tender Birria Tacos!
Notes
- Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through.
- You can substitute beef with lamb or chicken for different flavors.
- If you prefer spicier tacos, add additional chili peppers or hot sauce.
- Adjust seasoning levels to taste before serving, as flavors are bold.
- For extra crispy tacos, fry on each side until golden and crispy.
Nutrition
- Serving Size: 1 taco (including topping and dipping sauce)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
