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Birria Tacos

Savory Birria Tacos to Satisfy Your Cravings Today

Discover the rich flavors of Birria Tacos, filled with savory beef and melty cheese, creating a satisfying dining experience.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350

Ingredients
  

Chili Paste
  • 3 units dried guajillo peppers Feel free to use more ancho or chipotle peppers for extra depth.
  • 2 units dried ancho chiles Adds a subtle sweetness and smokiness.
  • 2 units chipotle peppers in adobo Provides heat and depth; smoked paprika can be used.
Tacos
  • 2 pounds organic chuck roast beef or Chicken/Lamb; jackfruit serves as a vegan alternative.
  • 1 unit onion chopped and diced; shallots are a substitute.
  • 4 cloves garlic Enhances overall flavor; garlic powder can be used in a hurry.
  • 2 cups shredded Oaxaca cheese Monterey Jack or vegan cheese can be substituted.
  • 12 units corn tortillas Truly gluten-free; flour tortillas can be a substitute.
Sauce
  • 1 can crushed tomatoes Adds body to the sauce.
  • 2 cups organic beef stock Provides moisture and flavor; vegetable stock for vegan option.
  • 1 tablespoon apple cider vinegar Balances flavors beautifully.
  • 2 leaves bay leaves Essential for earthy aroma.
Seasoning
  • 1 tablespoon Mexican oregano A must for authenticity.
  • 1 teaspoon dried thyme Adds a mild herbal note.
  • 1 teaspoon cumin Deepens flavor.
  • 1 teaspoon ground cinnamon Deepens flavor.
  • 1 teaspoon smoked paprika Deepens flavor.
  • 1 teaspoon ground allspice Deepens flavor.
  • to taste sea salt Essential seasoning.
  • to taste black pepper Essential seasoning.
Toppings
  • 1 cup chopped fresh cilantro Fresh garnish.
  • 1 cup pico de gallo For topping tacos.

Equipment

  • Dutch oven
  • Blender
  • frying pan

Method
 

Chili Paste
  1. Boil 2 cups of organic beef stock in a medium pot over medium heat. Add 3 dried guajillo peppers and 2 dried ancho chiles, soaking for 15-20 minutes until softened. Blend with 2 chipotle peppers in adobo, 1 chopped tomato, 1 tablespoon of apple cider vinegar, and spices until smooth.
Prepare Meat
  1. Preheat the oven to 350°F (175°C). Season 2 pounds of organic chuck roast beef with sea salt and black pepper. In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear beef for about 5 minutes on each side until a rich brown crust forms.
Cook Aromatics
  1. In the same Dutch oven, add 1 diced onion and sauté for 4-5 minutes until translucent. Stir in the prepared chili paste and let it simmer for another 5 minutes. Return the seared beef and add 2 cups of beef stock and 1 cup of water.
Braise
  1. Cover the Dutch oven with a lid and transfer to the oven. Braise beef for about 2.5 hours until fork-tender. Let the beef rest for 10 minutes before shredding.
Prepare Dipping Sauce
  1. Reserve 1 cup of broth from the pot in a separate bowl. Stir in a handful of chopped fresh cilantro for dipping sauce.
Assemble Tacos
  1. Heat a frying pan over medium heat. Briefly dip each corn tortilla in the reserved consomé, then fry for about 30 seconds on each side until slightly crispy. Fill with shredded beef, diced onions, and shredded Oaxaca cheese.
Serve
  1. Serve tacos hot with reserved dipping consomé and topped with fresh cilantro and pico de gallo.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

To prevent sogginess, toast tortillas lightly before filling. Double up on tortillas for sturdiness.

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