My Favorite Birria Tacos
A delicious journey into the world of birria tacos with tender beef, flavorful spices, and warm tortillas. Perfect for any occasion!
Ingredients
For the Chili Paste
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 medium onion, chopped
- 4 cloves garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 leaves bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- ½ tsp cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp ground allspice
For the 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
- ½ medium onion, diced
- 4 cups organic beef stock
- 2 cups water
For Serving
- 12 pieces organic corn tortillas
- 1 cup shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- pico de gallo
Instructions
Preparation
- Gather all your ingredients and tools for a clean workspace.
- Chop your onions, mince the garlic, and measure out all spices.
Making the Chili Paste
- Dry roast the guajillo and ancho chiles in a hot pan for 2-3 minutes.
- Blend together with chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, and spices until smooth.
Searing the Beef
- In a large pot, heat olive oil over medium-high heat.
- Season the chuck roast with salt, black pepper, and garlic powder.
- Sear beef chunks for 4-5 minutes on each side until browned.
Combining
- Pour chili paste over the seared beef and stir to coat.
- Add beef stock and water, bring to a simmer.
Braising
- Cover the pot and transfer to a preheated oven at 300°F (150°C) for 3-4 hours.
Finishing Touches
- Remove pot from the oven and shred the beef with two forks.
- Return shredded beef to the pot and stir gently into the broth.
Preparing Tortillas
- Warm corn tortillas on medium heat for 30 seconds on each side.
Assembling Tacos
- Layer each tortilla with shredded birria beef and top with Oaxaca cheese and cilantro.
Serving
- Serve tacos with broth for dipping.
Enjoy
- Gather friends or family and enjoy your beautifully assembled birria tacos.
Notes
Store leftovers in airtight containers for 3-4 days in the fridge or freeze for 2-3 months. Avoid freezing tortillas.