My Favorite Birria Tacos

Why Make This Recipe

Birria tacos are a delightful treat that bring a burst of flavors to your plate. They offer a rich and savory experience with melted cheese and tender beef, making them perfect for any occasion. Whether you're hosting a party or enjoying a cozy night in, these tacos will impress everyone. Making them at home allows you to customize the flavors just the way you like, and there's something incredibly satisfying about serving up homemade goodness.

How to Make My Favorite Birria Tacos

Ingredients

• 4 dried guajillo peppers
• 4 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 (You can substitute with water)
• 1 Tbsp apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp ground allspice
• 3 lbs. organic chuck roast beef, chopped into medium-large chunks
• 1 Tbsp Extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 onion, diced
• 4 cups organic beef stock
• 2 cups water
• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo

Directions

To Make the Chili Paste:

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. Soak them in hot water for about 15 minutes until softened.
3. In a blender, add the soaked chiles, chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, and a bit of the soaking liquid. Blend until smooth.

To Make the 'Meat':

1. In a large bowl, combine the chuck roast with the chili paste, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, allspice, sea salt, black pepper, and garlic powder. Mix well to coat the meat.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the meat on all sides for about 5-7 minutes.

Let Everything Braise in the Oven:

1. Add diced onion to the pot and stir for a minute.
2. Pour in the beef stock and water. Bring to a simmer.
3. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Let it braise for about 3 hours, or until the meat is tender.

To Assemble the Tacos:

1. Remove the meat and shred it gently.
2. Heat the corn tortillas in a skillet until warm.
3. Place shredded beef on each tortilla, top with shredded cheese, and add chopped cilantro and Pico de Gallo.

How to Serve My Favorite Birria Tacos

Serve your birria tacos hot with a side of the broth for dipping. Placing additional chopped cilantro and lime wedges on the side adds a fresh touch. You can also serve them with some avocado slices or a dollop of sour cream if you like.

How to Store My Favorite Birria Tacos

To store leftover birria, place the meat and broth in separate airtight containers. Keep them in the refrigerator for up to 3 days. You can also freeze the meat and broth for longer storage. When ready to eat, reheat gently on the stove until warmed through.

Tips to Make My Favorite Birria Tacos

• Use fresh tortillas for the best texture.
• For extra flavor, consider toasting the dried chiles in a dry pan for a few minutes before soaking them.
• Adjust the spice level by adding more or fewer chipotle peppers based on your taste preference.

Variation

You can easily adapt this recipe to make it vegetarian by replacing the chuck roast with portobello mushrooms or jackfruit. Keep the rest of the ingredients the same for a delicious plant-based version.

FAQs

Can I make birria tacos ahead of time?
Yes! You can prepare the beef and broth ahead of time and store it in the fridge or freezer. Assemble the tacos just before serving.

What sides pair well with birria tacos?
Consider serving them with Mexican rice, refried beans, or a fresh salad for a complete meal.

Can I use different types of meat?
Of course! While chuck roast is traditional, you can use lamb or chicken if you prefer. Just adjust the cooking time accordingly to ensure everything is tender.

Birria Tacos

Birria tacos are a delightful treat that bring a burst of flavors to your plate, featuring melted cheese and tender beef, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 12 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chili Paste

• 4 pieces dried guajillo peppers
• 4 pieces dried ancho chiles
• 4 pieces chipotle peppers in adobo
• 1 piece onion, chopped
• 4 cloves garlic cloves
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock You can substitute with water
• 1 Tbsp apple cider vinegar
• 2 pieces bay leaves
• 2 Tbsps Mexican oregano
• 1 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp ground allspice

For the Meat

• 3 lbs organic chuck roast beef, chopped into medium-large chunks
• 1 Tbsp Extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 piece onion, diced
• 4 cups organic beef stock
• 2 cups water

For Assembling Tacos

• 12 pieces organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo

Method

 

Make the Chili Paste

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. Soak them in hot water for about 15 minutes until softened.
3. In a blender, add the soaked chiles, chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, and a bit of the soaking liquid. Blend until smooth.

Prepare the Meat

1. In a large bowl, combine the chuck roast with the chili paste, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, allspice, sea salt, black pepper, and garlic powder. Mix well to coat the meat.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the meat on all sides for about 5-7 minutes.

Braise the Mixture

1. Add diced onion to the pot and stir for a minute.
2. Pour in the beef stock and water. Bring to a simmer.
3. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Let it braise for about 3 hours, or until the meat is tender.

Assemble the Tacos

1. Remove the meat and shred it gently.
2. Heat the corn tortillas in a skillet until warm.
3. Place shredded beef on each tortilla, top with shredded cheese, and add chopped cilantro and Pico de Gallo.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve your birria tacos hot with a side of the broth for dipping. Additional chopped cilantro and lime wedges can enhance freshness. Avocado slices or a dollop of sour cream are also great additions.

Tried this recipe?

Let us know how it was!