Description
Learn how to make delicious and flavorful Birria Tacos with a rich chili paste and tender shredded beef, perfect for a festive meal or gathering. These tacos are packed with authentic Mexican flavors and are sure to impress your guests!
Ingredients
Units
Scale
CHILI PASTE:
- 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 sub with water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
THE MEAT + CONSOMME [DIPPING] SAUCE:
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
TACOS:
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- TO MAKE THE CHILI PASTE: Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles and cover and allow it to sit for 15-20 minutes. When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.
- TO MAKE THE ‘MEAT’: Preheat the oven to 350 degrees Fahrenheit. In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared.
- LET EVERYTHING BRAISE IN THE OVEN: Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 ½ hours or until the beef is really tender and can be easily shredded using forks. Remove from oven and begin shredding all of the meat until completely ‘pulled’ in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).
- TO ASSEMBLE THE TACOS: Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl. Add some fresh chopped cilantro to the top and set aside as the dipping sauce. In a medium skillet or fry pan over medium heat, add olive oil and fry the tortillas, then top with shredded beef, onions, parsley, and cheese. Serve with the dipping sauce.
Notes
- STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
