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Birria Tacos

Ultimate Birria Tacos: Melt-in-Your-Mouth Flavor Explosion

Discover the rich flavors of Birria Tacos, a crowd-pleasing Mexican dish that’s customizable for everyone.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 3 lbs Chuck Roast Beef easily shredded for texture
  • 2 tbsp Extra Virgin Olive Oil or any neutral oil
  • 1 tbsp Sea Salt adjust to taste
  • 1 tsp Black Pepper freshly ground is best
For the Chili Paste
  • 4 pcs Dried Guajillo Peppers adds mild heat
  • 3 pcs Dried Ancho Chiles adds sweetness
  • 2 pcs Chipotle Peppers in Adobo for smoky flavor
  • 4 cloves Garlic Cloves fresh is ideal
  • 1 pcs Onion chopped
  • 1 cup Crushed Tomatoes fresh or canned
  • 2 cups Organic Beef Stock or water if needed
For the Seasoning
  • 1 tbsp Apple Cider Vinegar balances richness
  • 2 pcs Bay Leaves remove before serving
  • 1 tbsp Mexican Oregano adjust to taste
  • 1 tsp Dried Thyme
  • 1 tsp Cumin
  • 1 tsp Ground Cinnamon
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Allspice
For the Tacos
  • 12 pcs Organic Corn Tortillas gluten-free base
  • 2 cups Shredded Oaxaca Cheese or vegan alternative
  • 1 cup Chopped Fresh Cilantro for garnish
  • 2 cups Pico de Gallo homemade or store-bought

Equipment

  • Saucepan
  • Large pot
  • skillet
  • griddle
  • blender

Method
 

Step-by-Step Instructions
  1. Prepare Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Soak in hot beef stock for about 15 minutes; blend with garlic, onion, and crushed tomatoes into a smooth paste.
  2. Sear Meat: Preheat oven to 300°F (150°C). Heat olive oil in a pot, season chuck roast with salt and pepper, and sear for 4-5 minutes on each side.
  3. Braise Meat: Remove seared meat. Sauté onion, add chili paste, and cook for 5 minutes. Return seared beef to pot with remaining ingredients and cover.
  4. Cook Until Tender: Braise in the oven for about 2.5 hours until fork-tender.
  5. Shred Meat: Let the pot cool, shred beef with forks, and reserve some consomé.
  6. Assemble Tacos: Warm tortillas, dip in consomé, fill with beef, onions, and cheese, then fold.
  7. Pan-Fry for Crispiness: Fry tacos seam-side down in oil until golden and crispy, about 2-3 minutes per side.
  8. Serve and Enjoy: Serve with consomé for dipping and top with cilantro and Pico de Gallo.

Nutrition

Serving: 1tacoCalories: 380kcalCarbohydrates: 30gProtein: 22gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 900mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 6mgCalcium: 150mgIron: 3mg

Notes

Use two tortillas for each taco to prevent sogginess. Lightly fry tortillas before assembly for better texture.

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