Description
Delicious and flavorful Birria Tacos featuring tender braised beef in a spicy chili paste, served with crispy edges and a rich dipping consomme for an authentic Mexican street food experience.
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
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons 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
- 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
- Optional: diced onions, shredded lettuce, lime wedges
Instructions
- Make the Chili Paste: Remove stems and seeds from all dried ancho and guajillo chiles. In a medium-sized pot, bring beef stock to a boil. Add the chiles, cover, and sit for 15-20 minutes until softened. Transfer chiles with soaking liquid to a high-powered blender or food processor, add remaining ingredients, and blend until smooth. Adjust consistency with more beef stock or water if needed.
- Prepare the Meat: Preheat oven to 350°F (175°C). In a Dutch oven, heat olive oil over medium-high heat. Sear beef chunks until golden on each side, seasoning with salt, pepper, and garlic powder. Remove meat and set aside. In the same pot, sauté diced onions until fragrant (about 1-2 minutes). Add chili paste and cook 1-2 minutes. Stir in beef stock and water, then return seared beef to the pot. Bring to a simmer.
- Braise in the Oven: Transfer the Dutch oven into the oven and braise uncovered for about 2½ hours until beef is tender and shred-friendly. Remove from oven, shred beef with forks, ensuring the meat is moist and saucy for serving.
- Prepare the Dipping Sauce: Reserve 1 cup of broth from the cooked beef. Add chopped cilantro to this broth and set aside to serve as a dipping sauce.
- Assemble the Tacos: Preheat a skillet or non-stick fry pan over medium heat. Add a tablespoon of olive oil and wipe evenly with a paper towel. Dip each tortilla briefly in the consomme, then fry it in the skillet until crispy and golden. Fill with shredded beef, diced onions, cheese, and optional toppings. Fold and cook until cheese melts and tortillas are crispy on edges. Repeat for all tacos.
- Serve: Serve tacos hot, with the dipping consomme on the side for extra flavor and dipping.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warm.
- You can prepare the chili paste and braised beef a day ahead for easier assembly.
- Adjust spice levels by adding more or fewer chipotle peppers or chili flakes.
- For gluten-free, ensure you use corn tortillas and confirm all processed ingredients are gluten-free.
Nutrition
- Serving Size: 1 taco
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
