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
- 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
- Remove the stems and seeds from the dried guajillo and ancho chiles.
- In a hot skillet, toast the dried chiles for about 1-2 minutes until fragrant.
- 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.
- Preheat your oven to 325°F (160°C).
- 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.
- Add the chili paste to the pot and stir well to coat the meat.
- Add remaining onions, bay leaves, oregano, thyme, cumin, cinnamon, paprika, allspice, and the rest of the beef stock and water. Stir to combine.
- Cover the pot and transfer it to the oven. Braise for about 3 hours until the meat is very tender.
- Remove the pot from the oven and let it cool slightly. Strain the broth, saving both the liquid and tender meat.
- Chop the meat into smaller pieces. Heat the corn tortillas in a separate pan until warm and slightly crispy.
- 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