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Birria Tacos

Savory Birria Tacos: A Comfort Food You'll Crave!

Indulge in delicious Birria Tacos, a comforting dish featuring tender beef and spices that everyone will love.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 3 pieces Dried Guajillo Peppers Adds earthy, mild heat
  • 2 pieces Dried Ancho Chiles Contributes sweetness and deep color
  • 1 cup Crushed Tomatoes Offers acidity and moisture
  • 3 cloves Garlic Cloves Adds aromatic depth
  • 2 tablespoons Apple Cider Vinegar Balances richness
For the Beef Filling
  • 3 pounds Chuck Roast Beef Main protein that becomes tender when braised
  • 2 cups Organic Beef Stock Enhances overall flavors
  • to taste Sea Salt Essential seasoning
  • to taste Black Pepper Essential seasoning
  • to taste Garlic Powder Essential seasoning
For the Aromatics
  • 1 piece Onion Provides a savory base
  • 1 teaspoon Mexican Oregano For herbal notes
  • 2 pieces Bay Leaves Infuses aroma
  • 1 teaspoon Dried Thyme Adds earthiness
For the Tortillas and Toppings
  • 8 pieces Organic Corn Tortillas Perfect vehicle for tacos
  • 8 ounces Shredded Oaxaca Cheese Melts beautifully
  • 1 cup Fresh Cilantro For garnish and freshness
  • 1 cup Pico de Gallo Fresh topping for contrast
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Used for searing
  • to taste Cumin Adds unique warmth
  • to taste Ground Cinnamon Adds unique warmth
  • to taste Smoked Paprika Adds unique warmth
  • to taste Ground Allspice Adds unique warmth

Equipment

  • Dutch oven
  • Medium saucepan
  • blender

Method
 

Prepare Chili Paste
  1. Bring 2 cups of beef stock to a simmer in a medium saucepan. Remove from heat, add 3 dried guajillo peppers and 2 dried ancho chiles, cover to let soak for 15-20 minutes. Blend with 1 cup crushed tomatoes, 3 garlic cloves, and 2 tbsp apple cider vinegar until smooth.
Sear the Meat
  1. Preheat oven to 350°F (175°C). In a large Dutch oven, heat 2 tbsp olive oil. Season 3 lbs chuck roast with salt, black pepper, and garlic powder, then sear for 4-5 minutes per side.
Cook Aromatics
  1. In the same pot, add 1 chopped onion, sauté for 3-4 minutes. Stir in chili paste, cook for an additional 2-3 minutes.
Braise the Meat
  1. Return seared beef to pot with juices. Add remaining beef stock and enough water to cover beef halfway. Add 2 bay leaves and 1 tsp Mexican oregano. Cover and braise in oven for 2.5 hours.
Shred the Beef
  1. After braising, remove pot from oven and let cool slightly. Shred beef with two forks and return to pot, mixing with sauce to absorb flavors.
Assemble Tacos
  1. Briefly dip each tortilla into warm consomé before filling with shredded beef and Oaxaca cheese. Fold and heat in skillet for 2-3 minutes per side until golden brown.
Serve
  1. Plate tacos with a bowl of warm consomé for dipping, garnish with cilantro, and serve with pico de gallo.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftover Birria Tacos in an airtight container for up to 3-4 days. For best results, prepare fresh tortillas right before serving.

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