Fave Birria Beef Tacos (Print-Friendly Version)
Tender braised birria beef with melted cheese and crispy corn tortillas, served with flavorful consomé and fresh cilantro.
# Ingredients You’ll Need:
→ Chili Paste
01 -
4 dried guajillo peppers
02 -
4 dried ancho chiles
03 -
4 chipotle peppers in adobo sauce
04 -
1 onion, chopped
05 -
4 garlic cloves
06 -
120 ml crushed tomatoes
07 -
120 ml organic beef stock (substitute with water if desired)
08 -
15 ml apple cider vinegar
09 -
2 bay leaves
10 -
2 tablespoons Mexican oregano
11 -
1 teaspoon dried thyme
12 -
½ teaspoon ground cumin
13 -
½ teaspoon ground cinnamon
14 -
½ teaspoon smoked paprika
15 -
½ teaspoon ground allspice
→ Meat and Consommé
16 -
1.36 kg organic chuck roast, cut into medium-large chunks
17 -
15 ml extra virgin olive oil
18 -
1 teaspoon sea salt
19 -
1 teaspoon ground black pepper
20 -
1 teaspoon garlic powder
21 -
½ onion, diced
22 -
960 ml organic beef stock
23 -
480 ml water
→ Tacos
24 -
12 organic corn tortillas
25 -
Shredded Oaxaca cheese (quantity as desired)
26 -
1 cup chopped fresh cilantro
27 -
Pico de Gallo, freshly prepared
# How to Make It:
01 -
Remove stems and seeds from dried guajillo and ancho chiles. Bring beef stock to a boil in a pot, add chiles, turn off heat, cover and steep for 15-20 minutes. Blend softened chiles with onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth. Add additional stock or water if needed for consistency.
02 -
Preheat oven to 177°C (350°F). Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear beef on all sides until golden, about 3-4 minutes per side. Remove beef and set aside on paper towels. Sear in batches if necessary.
03 -
In the same pot, sauté diced onions until translucent and fragrant, about 1-2 minutes. Stir in prepared chili paste and cook for another 1-2 minutes.
04 -
Pour in beef stock and water. Stir to combine. Add seared beef chunks back to the pot and stir gently. Reduce heat to low and let simmer for about 1 minute.
05 -
Transfer the Dutch oven carefully to the preheated oven. Braise for approximately 2 hours and 30 minutes or until beef is tender and easily shredded with forks.
06 -
Remove beef from oven and shred thoroughly using forks, ensuring a saucy texture to complement the tacos and consomme.
07 -
Remove 240 ml (1 cup) of broth from the braised meat and place into a small bowl. Garnish with chopped fresh cilantro and set aside for dipping.
08 -
Heat a non-stick skillet over medium heat. Lightly oil the base with olive oil using a paper towel. Dip one tortilla briefly into the consomme and place in the skillet. Layer with shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half, cooking until cheese melts and the tortilla chars slightly on both sides. Repeat for all tacos.
09 -
Serve tacos hot with consomme dipping sauce and fresh Pico de Gallo.
# Extra Tips:
01 -
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat tacos in a 177°C (350°F) oven until warmed through. Adjust spice levels to taste if desired. All components except tortillas can be prepared in advance for convenient assembly.