My Fave Birria Tacos: A Flavor-Packed Mexican Classic

Birria tacos are a rich, flavorful, and comforting dish that has taken the culinary world by storm. These tacos feature slow-braised, tender meat infused with a smoky, spicy chili paste, served with a crispy, cheesy tortilla and a side of delicious consommé for dipping. Whether you’re making them for a family dinner or a gathering with friends, this recipe is guaranteed to impress!

Why You’ll Love This Recipe

• Authentic Flavor: Slow-cooked meat with a bold, smoky chili paste creates an unforgettable taste.
• Perfectly Tender Meat: Braised for hours, the beef becomes juicy and easy to shred.
• Crispy, Cheesy Tortillas: The tacos are pan-fried to perfection with melted Oaxaca cheese.
• Dippable Consommé: The flavorful broth takes these tacos to the next level.
• Customizable: Use beef, lamb, or even chicken to suit your preference.

Ingredients

For the Chili Paste:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (or water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 tablespoons Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

For the Meat & Consommé (Dipping Sauce):

• 3 lbs organic chuck roast, cut into medium-large chunks (or beef shank, lamb, or chicken)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

For the Tacos:

• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro

Instructions

Step 1: Make the Chili Paste

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. Bring the beef stock to a boil in a medium pot. Add the chiles, cover, and let them sit for 15-20 minutes until softened.
3. Transfer the softened chiles to a blender or food processor along with the remaining chili paste ingredients. Blend until smooth and thick, adding more beef stock or water if needed.

Step 2: Cook the Meat

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chunks on all sides for about 3-4 minutes each.
3. Remove the beef and set aside. In the same pot, sauté the onions until fragrant and translucent (1-2 minutes).
4. Stir in the chili paste and let it simmer for 1-2 minutes.
5. Add the beef stock, water, and seared beef. Stir well and bring to a simmer.

Step 3: Braise in the Oven

1. Cover the Dutch oven and transfer to the preheated oven.
2. Cook for about 2½ hours, or until the beef is tender and easily shredded.
3. Remove from the oven and shred the meat, keeping it in the sauce for maximum flavor.

Step 4: Assemble the Tacos

1. Remove 1 cup of the broth from the pot and place it in a small bowl. Sprinkle with fresh cilantro for the dipping sauce.
2. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
3. Dip a tortilla into the reserved broth and place it in the skillet.
4. Add shredded beef, diced onions, chopped cilantro, and shredded cheese.
5. Fold the tortilla in half and cook until crispy and golden on both sides, about 1-2 minutes per side.
6. Repeat until all tacos are made.

Tips for the Best Birria Tacos

• Use High-Quality Meat: Chuck roast or shank cuts work best for shredding.
• Soften Chiles Properly: Let them soak in hot broth for a deep, smoky flavor.
• Sear the Meat Well: A good sear locks in flavor before braising.
• Don’t Skip the Consommé: This dipping sauce makes the tacos even juicier!
• Make-Ahead Option: The meat can be cooked a day in advance for even more flavor.

Serving Suggestions

• Serve with lime wedges and pickled onions for added zest.
• Pair with Mexican rice or refried beans for a complete meal.
• Enjoy with a cold horchata or margarita for the ultimate experience!

Storage and Reheating Instructions

• Storage: Store leftover meat in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze shredded birria meat in a freezer-safe bag for up to 3 months.
• Reheating: Warm the meat in a pan with a splash of broth or in the microwave for 1-2 minutes.

FAQs

Can I Make Birria Tacos in a Slow Cooker?

Yes! Instead of using an oven, cook the meat in a slow cooker on low for 6-8 hours or high for 4-5 hours until tender.

Can I Use Instant Pot for Birria Tacos?

Absolutely! Pressure cook the meat on high for 45 minutes and let it naturally release for 15 minutes.

What Can I Substitute for Oaxaca Cheese?

Mozzarella or Monterey Jack work well as substitutes for that gooey, melty texture.

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