My Favorite Birria Tacos

My Favorite Birria Tacos

Birria tacos are more than just a meal; they are a celebration of flavors and cultural heritage. Originating from Jalisco, Mexico, these delicious tacos feature tender, slow-cooked beef that’s immersed in a rich, spicy broth. Each bite is an explosion of taste, making birria tacos a favorite among many. This recipe takes you through an easy, step-by-step process to create your very own flavorful birria tacos, perfect for gatherings or a cozy dinner at home. Let’s dive in and learn why this dish stands out!

Why Make This Recipe

The allure of birria tacos lies in their depth of flavor and the joy they bring to any table. Here are a few reasons to make this recipe:

• Flavor Explosion: The combination of spices and marinated beef in a rich broth brings layers of flavor that excite your palate.
• Comfort Food: Slow-cooked meats in savory spices create a comforting dish perfect for gatherings or just a comforting weeknight dinner.
• Customization: You can make these tacos your own with toppings like cilantro, onion, or even guacamole.
• Cultural Experience: Making birria tacos at home introduces you to Mexican cooking traditions, allowing you to connect with the culture through food.

How to Make My Favorite Birria Tacos

Making birria tacos is easier than you might think. Follow these steps to create an unforgettable dish at home.

Ingredients

Gather these ingredients to get started:

• 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

Follow these steps carefully to make your birria tacos:

TO MAKE THE CHILI PASTE:

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. In a hot skillet, toast the dried chiles for about 1-2 minutes until they become fragrant.
3. Place the toasted chiles into a blender with chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and a cup of organic beef stock.
4. Blend until you achieve a smooth paste. If needed, add more stock to help with blending.

TO MAKE THE ‘MEAT’:

1. Preheat your oven to 325°F (160°C).
2. In a large pot, heat the extra virgin olive oil over medium heat.
3. Season the chunks of beef with sea salt, black pepper, and garlic powder. Sear them in the pot for about 5-7 minutes, until they brown on all sides.
4. Once the beef is browned, add the chili paste to the pot and stir well to coat the meat.
5. Add the remaining onions, bay leaves, Mexican oregano, thyme, cumin, ground cinnamon, smoked paprika, ground allspice, and the rest of the organic beef stock and water.
6. Stir everything to combine well.

LET EVERYTHING BRAISE IN THE OVEN:

1. Cover the pot and transfer it to the preheated oven.
2. Let it braise for about 3 hours or until the meat is very tender and easily pulls apart.
3. Once done, remove the pot from the oven and let it cool slightly.

TO ASSEMBLE THE TACOS:

1. Strain the broth (consomé) from the meat, saving both the liquid and the tender meat.
2. Chop the meat into smaller pieces and keep it warm.
3. Heat the corn tortillas in a separate pan until warm and slightly crispy.
4. Dip each tortilla into the warm consomé, then fill it with a portion of the chopped meat.
5. Top with Oaxaca cheese, chopped cilantro, and any toppings you desire.
6. Serve alongside the consomé for dipping.

How to Serve My Favorite Birria Tacos

Serving birria tacos is as enjoyable as making them! Here’s how to present them beautifully:

1. Taco Plate: Place a few assembled tacos on a large plate with a bowl of consomé on the side for dipping.
2. Top It Off: Garnish with additional cilantro, diced onions, and a wedge of lime for that extra zing.
3. Family Style: For a more casual gathering, serve the tacos and meat along with the toppings in separate bowls, allowing everyone to build their own tacos.

How to Store My Favorite Birria Tacos

If you have leftovers (which you will likely want to), storing birria tacos is quite simple:

• Fridge: Place any leftover meat and consomé in airtight containers, and they will stay fresh for about 3-4 days in the refrigerator.
• Freezer: You can also freeze the meat and consomé for up to 3 months. Just ensure it’s in a freezer-safe container. Thaw in the refrigerator before reheating.
• Reheating: To reheat, use a pot on low heat, adding a little water or broth if necessary to keep the meat moist.

Tips to Make My Favorite Birria Tacos

Here are some tips to help perfect your birria tacos:

• Spice Level: Adjust the heat level by adding more or fewer chipotle peppers in adobo based on your taste.
• Broth: Make sure to reserve plenty of consomé for dipping. It adds to the overall richness of the taco experience.
• Tortilla Choice: Use freshly made corn tortillas for the best flavor and texture. You can also warm them on a skillet for a few seconds on each side to achieve a nice char and crunch.
• Serving Temperature: Serve the tacos hot with a side of warm consomé to enhance the flavors.

Variation

Feel free to explore variations on this recipe:

• Vegetarian Option: Substitute the beef with mushrooms or jackfruit, and use vegetable stock instead of beef stock.
• Street Style: Add a little bit of queso fresco or crema to give the tacos a different texture and flavor.
• Different Proteins: You can also use lamb or goat meat for a unique twist on the traditional birria.

FAQs

1. Can I make birria tacos ahead of time? Yes! You can prepare the meat and consomé a day in advance. Just store them separately until you’re ready to assemble the tacos.

2. Are birria tacos spicy? The spice level can vary depending on how many chipotle peppers you use. You can adjust the quantity to your liking to make them milder or spicier.

3. What toppings go well with birria tacos? Common toppings include chopped cilantro, diced onions, radishes, avocado slices, and a squeeze of fresh lime juice.

4. Can I use beef other than chuck roast? Yes, you can also use brisket or beef shank for a different flavor, but chuck roast is preferred for its tenderness and juiciness.

With this guide, you are now equipped and ready to make some mouth-watering birria tacos at home! Enjoy the journey of cooking and the delicious satisfaction that comes with it.

My Favorite Birria Tacos

---

• Author: Amanda Hart
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Diet: None

Pin Recipe

Pin Recipe

Description

These birria tacos feature tender, slow-cooked beef immersed in a rich, spicy broth, offering an explosion of flavor that celebrates Mexican culinary heritage.

---

Ingredients

Scale 1x2x3x

• 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 (or 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
• 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

---

Instructions

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. In a hot skillet, toast the dried chiles for about 1-2 minutes until fragrant.
3. Place the toasted chiles into a blender with chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and a cup of organic beef stock. Blend until smooth, adding more stock if needed.
4. Preheat your oven to 325°F (160°C).
5. In a large pot, heat olive oil over medium heat. Season beef with salt, pepper, and garlic powder. Sear the beef for about 5-7 minutes until browned.
6. Add the chili paste to the pot and stir well to coat the meat.
7. Add remaining onions, bay leaves, oregano, thyme, cumin, cinnamon, paprika, allspice, and the rest of the beef stock and water. Stir to combine.
8. Cover the pot and transfer it to the oven. Braise for about 3 hours until the meat is very tender.
9. Remove the pot from the oven and let it cool slightly. Strain the broth, saving both the liquid and tender meat.
10. Chop the meat into smaller pieces. Heat the corn tortillas in a separate pan until warm and slightly crispy.
11. Dip each tortilla into the warm consomé, fill with chopped meat, and top with cheese, cilantro, and desired toppings. Serve alongside consomé for dipping.

Notes

Adjust the heat level by adding more or fewer chipotle peppers based on your taste. Freshly made corn tortillas enhance flavor.

• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 100mg

Keywords: birria tacos, Mexican food, slow-cooked beef, comfort food, tacos