why make this recipe
Birria tacos are a delicious treat that packs a lot of flavor in every bite. They are a perfect blend of tender beef and rich, spicy broth, making them a favorite at any gathering. Plus, they are fun to eat! Dipping the tacos into the flavorful broth brings out the best in this dish. Whether you’re having family over or just treating yourself, these tacos are sure to impress.
how to make My Favorite Birria Tacos
Ingredients:
- 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 (You can sub with water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 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
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Directions:
TO MAKE THE CHILI PASTE: Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for about 15 minutes until soft. In a blender, combine the soaked chiles, chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
TO MAKE THE ‘MEAT’: Preheat your oven to 300°F (150°C). In a large pot, heat the olive oil over medium heat. Season the chuck roast with salt, black pepper, and garlic powder. Brown the beef on all sides for about 5-7 minutes.
LET EVERYTHING BRAISE IN THE OVEN: Add the chili paste to the pot with the beef. Then pour in the beef stock and water. Bring to a simmer, cover the pot with a lid, and transfer it to the oven. Let it cook for about 3 hours, or until the meat is tender and falls apart easily.
TO ASSEMBLE THE TACOS: Once the beef is ready, shred it with two forks. Heat the corn tortillas on a skillet for a few seconds on each side. Fill each tortilla with the shredded beef, a sprinkle of Oaxaca cheese, chopped cilantro, and a scoop of Pico de Gallo. Serve with the broth for dipping.
how to serve My Favorite Birria Tacos
Serve the birria tacos hot with a bowl of the broth for dipping. Arrange the tacos on a platter along with extra toppings like chopped onions, cilantro, and lime wedges. This creates a fun interactive meal where everyone can build their own tacos!
how to store My Favorite Birria Tacos
If you have leftovers, store the meat in an airtight container in the fridge for up to 3 days. The broth can also be stored separately. Reheat them together before serving again. You can freeze any leftover meat and broth for future meals.
tips to make My Favorite Birria Tacos
- Don’t skip browning the beef! It adds extra flavor.
- Adjust the spice level by adding more or fewer chipotle peppers.
- If you don’t have Oaxaca cheese, you can use mozzarella or Monterey Jack instead.
- For a crispy taco, fry the tortillas in a bit of oil before assembling.
variation
Feel free to switch up the type of meat. Lamb or pork also works well for birria tacos. You can even try a vegetarian version using jackfruit or mushrooms as a meat substitute!
FAQs
1. Can I make birria tacos ahead of time?
Yes! You can prepare the beef and broth a day in advance. Just keep everything in the fridge and reheat when ready to serve.
2. What’s the best way to heat up leftover tacos?
To heat up the tacos, wrap them in foil and place them in the oven at 350°F (175°C) for about 10-15 minutes. You can also microwave them, but they may not be as crispy.
3. Can I use fresh peppers instead of dried?
Yes, you can use fresh peppers, but the flavor might be a little different. Dried peppers have a deeper, richer flavor that’s traditional in birria tacos.
My Favorite Birria Tacos
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Meat
Description
Delicious birria tacos with tender beef and rich, spicy broth, perfect for gatherings.
Ingredients
- 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 (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 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
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- TO MAKE THE CHILI PASTE: Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for about 15 minutes until soft. In a blender, combine the soaked chiles, chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
- TO MAKE THE ‘MEAT’: Preheat your oven to 300°F (150°C). In a large pot, heat the olive oil over medium heat. Season the chuck roast with salt, black pepper, and garlic powder. Brown the beef on all sides for about 5-7 minutes.
- LET EVERYTHING BRAISE IN THE OVEN: Add the chili paste to the pot with the beef. Then pour in the beef stock and water. Bring to a simmer, cover the pot, and transfer it to the oven. Let it cook for about 180 minutes, or until the meat is tender and falls apart easily.
- TO ASSEMBLE THE TACOS: Once the beef is ready, shred it with two forks. Heat the corn tortillas on a skillet for a few seconds on each side. Fill each tortilla with the shredded beef, a sprinkle of Oaxaca cheese, chopped cilantro, and a scoop of Pico de Gallo. Serve with the broth for dipping.
Notes
Don’t skip browning the beef as it adds extra flavor. You can switch up the type of meat or try a vegetarian version with jackfruit or mushrooms.