Description
My Fave Birria Tacos are tender, flavorful tacos made with slow-braised beef in a smoky chili sauce, served with melted Oaxaca cheese and a flavorful cilantro dipping broth for an authentic and satisfying Mexican street-food experience.
Ingredients
Chili Paste:
4 dried guajillo peppers4 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 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons 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 + Consommé [Dipping Sauce]:
3 lbs. organic chuck roast beef, chopped into medium-large chunks1 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 tortillasshredded Oaxaca cheese
1 cup chopped fresh cilantro
Instructions
- Make the chili paste: Remove stems and seeds from all dried chiles. Boil beef stock in a medium pot, add dried chiles, cover, and steep for 15-20 minutes until softened. Transfer the softened chiles and remaining ingredients into a blender or food processor and blend until smooth. Adjust with additional beef stock or water if needed for desired consistency.
- Prepare the meat: Preheat oven to 350°F. In a Dutch oven over medium-high heat, add olive oil. Sear the beef chunks on all sides, season with salt, pepper, and garlic powder for 3-4 minutes per side. Remove seared beef and set aside. In the same pot, sauté diced onions until fragrant, about 1-2 minutes. Incorporate the chili paste, stirring for 1-2 minutes. Add beef stock and water, scraping the bottom. Return beef to the pot, stir, then reduce heat to low.
- Braise in the oven: Transfer the Dutch oven into the oven and braise for approximately 2½ hours until beef is tender and easily shredded. Remove from oven and shred the beef with forks. Keep the sauce for serving.
- Prepare dipping sauce: Reserve 1 cup of the broth from the shredded beef. Add chopped cilantro on top, and set aside for dipping.
- Assemble tacos: Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and wipe evenly. Dip a tortilla in the cilantro broth, then place in the skillet. Fill with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold in half and cook until the cheese melts and the tortilla chars slightly. Flip carefully and cook the other side. Repeat for all tacos.
- Serve: Serve tacos hot with the cilantro dipping sauce on the side. Enjoy!
Notes
- Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through.
- Adjust spice levels according to your taste—the recipe is boldly flavored; feel free to reduce the spices slightly.
- For meal prep, prepare the sauce and meat in advance and assemble tacos fresh when ready to eat.
Nutrition
- Serving Size: 1 taco
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
