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–+ servings

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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

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.

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