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Birria Tacos

Irresistible Birria Tacos Perfect for Cozy Nights In

Birria Tacos are a celebration of flavor and tradition, filled with succulent meat and gooey cheese, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 6 pieces Dried Guajillo Peppers Adds rich, mild heat.
  • 2 pieces Dried Ancho Chiles Contributes deep, sweet flavor.
  • 2 pieces Chipotle Peppers in Adobo Introduces smokiness and spice.
  • 4 cloves Garlic Cloves Enhances aroma and depth.
  • 1 piece Onion Builds foundational flavor.
  • 1 cup Crushed Tomatoes Provides moisture and acidity.
  • 2 cups Organic Beef Stock Adds richness.
  • 2 tablespoons Apple Cider Vinegar Balances flavors.
  • 2 pieces Bay Leaves
  • 1 tablespoon Mexican Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Allspice
For the Meat
  • 3-4 pounds Organic Chuck Roast Beef The star protein.
  • 2 tablespoons Extra Virgin Olive Oil Necessary for searing.
  • to taste Sea Salt
  • to taste Black Pepper
For the Tacos
  • 1 cup Oaxaca Cheese Melting cheese for the tacos.
  • 1 cup Fresh Cilantro For garnish and freshness.
  • 1 cup Pico de Gallo Fresh topping for added flavor.
  • 8 pieces Corn Tortillas For taco assembly.

Equipment

  • Dutch oven
  • blender
  • non-stick skillet

Method
 

Step‑by‑Step Instructions for Birria Tacos
  1. Soak 6 dried guajillo and 2 dried ancho chiles in 2 cups of hot beef stock for 15-20 minutes until softened. Blend the chiles with 2 chipotle peppers in adobo, 4 garlic cloves, 1 onion, 1 cup crushed tomatoes, 2 tablespoons apple cider vinegar, and a sprinkle of salt until smooth.
  2. Preheat your oven to 350°F. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 3-4 pounds of organic chuck roast beef with salt and pepper, then sear for about 4-5 minutes on each side until browned.
  3. In the same Dutch oven, sauté 1 chopped onion until translucent, about 3-4 minutes. Add the chili paste and simmer for about 2-3 minutes before stirring in 2 cups of organic beef stock and 1 cup of water.
  4. Cover the pot tightly and transfer it to the preheated oven. Allow the beef to braise for 2.5 hours, checking halfway through.
  5. Remove the pot from the oven and let the beef cool before shredding it into bite-sized pieces.
  6. Dip both sides of your tortillas into the reserved consomé before filling them with shredded beef, diced onions, fresh cilantro, and Oaxaca cheese. Fry until crispy, about 2-3 minutes on each side.
  7. Serve the tacos immediately with bowls of reserved consomé for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Double tortillas to prevent sogginess and store components separately for best freshness after cooking.

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