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Birria Tacos

Flavor-Packed Birria Tacos: Easy Steps to Blissful Bites

Experience the delicious flavors of Birria Tacos, customizable for any dietary preference.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 3 pieces Dried Guajillo Peppers Substitute with other dried chiles if unavailable.
  • 3 pieces Dried Ancho Chiles Feel free to swap with different dried chiles for variation.
  • 1 can Chipotle Peppers in Adobo Reduce quantity for a milder flavor.
  • 1 medium Onion Chopped; yellow or white onion works best.
  • 4 cloves Garlic Enhances overall flavor; garlic powder is a suitable substitute.
  • 1 cup Crushed Tomatoes Fresh tomatoes can also be used for a lighter option.
  • 4 cups Organic Beef Stock Can be substituted with vegetable broth or water.
  • 1 tablespoon Apple Cider Vinegar Lemon juice is a great alternative.
  • 2 pieces Bay Leaves Imparts aromatic notes; feel free to omit if not available.
  • 1 teaspoon Mexican Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cumin
  • 1/2 teaspoon Ground Cinnamon
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Ground Allspice
For the Meat
  • 2 lbs Organic Chuck Roast Beef Options like chicken, lamb, or goat make great substitutes.
  • 2 tablespoons Extra Virgin Olive Oil Any cooking oil can suffice.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Garlic Powder Omit if desired.
For the Tacos
  • 12 pieces Organic Corn Tortillas Gluten-free option—swap with flour tortillas if preferred.
  • 2 cups Shredded Oaxaca Cheese Mozzarella can provide similar texture.
  • 1/2 cup Chopped Fresh Cilantro Feel free to skip if cilantro isn't preferred.
  • 1 cup Pico de Gallo Use fresh salsa as an alternative.

Equipment

  • Dutch oven
  • blender
  • skillet

Method
 

Chili Paste Preparation
  1. Remove stems and seeds from the dried guajillo and ancho chiles. Soak them in boiling beef stock for 15-20 minutes until softened, then blend with chopped onion, garlic, crushed tomatoes, apple cider vinegar, and spices until smooth.
Searing the Meat
  1. Preheat your oven to 350°F (175°C). In a Dutch oven over medium heat, add olive oil and sear seasoned beef chunks until golden brown, about 3-4 minutes per side. Once browned, remove the beef and set aside.
Simmering
  1. In the same pot, sauté chopped onion until translucent, about 5 minutes. Stir in the chili paste and simmer for 1-2 minutes, then add the reserved beef stock and simmer before returning the seared beef to the pot.
Braising
  1. Cover the Dutch oven and transfer it to the preheated oven. Braise the beef for about 2.5 hours, or until fork-tender and easily shreddable.
Shredding and Sauce Preparation
  1. Once the beef is tender, remove the pot from the oven and shred the beef using two forks.
Assembling Tacos
  1. Heat organic corn tortillas in a skillet until warm. Quickly dip each tortilla in the consomé for added flavor, fill with shredded beef, caramelized onions, and cheese, then fry the tacos until golden and crispy.
Serving
  1. Serve the Tacos immediately with a side of consomé for dipping, garnished with cilantro and pico de gallo.

Nutrition

Serving: 2tacosCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Use two tortillas per taco for extra crispiness. Lightly toast tortillas before filling them to prevent sogginess.

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