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Birria Tacos

Savory Birria Tacos: Your New Family Favorite Recipe

Ultimate Birria Tacos with rich flavors and tender beef, perfect for family gatherings or game days.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 5 minutes
Total Time 2 hours 55 minutes
Servings: 6 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 3 pieces Dried Guajillo Peppers Adds mild chili flavor and vibrant color
  • 2 pieces Dried Ancho Chiles Contributes sweetness and complexity
  • 1 piece Chipotle Peppers in Adobo Provides smokiness
  • 1 cup Onion, chopped Adds sweetness and depth
  • 4 cloves Garlic cloves Enhances overall flavor
  • 1 can Crushed tomatoes Offers acidity and thickness
  • 2 cups Organic beef stock Infuses richness
  • 1/4 cup Apple cider vinegar Balances flavors with acidity
  • 2 pieces Bay leaves Adds aroma and flavor
  • 1 tbsp Mexican Oregano Provides authentic taste
  • 1 tsp Dried thyme Imparts herbal notes
  • 1 tsp Cumin Enhances earthiness
  • 1/2 tsp Ground Cinnamon Offers warmth and complexity
  • 1 tsp Smoked Paprika Adds depth of flavor
  • 1/2 tsp Ground Allspice Enriches flavor depth
For the Beef
  • 3 lbs Organic chuck roast beef The star of the dish
  • 2 tbsp Extra virgin olive oil For searing the meat
  • 1 tbsp Sea salt Essential seasoning
  • 1 tsp Black pepper Essential seasoning
  • 1 tsp Garlic powder Boosts meat flavor
For the Tacos
  • 12 pieces Corn tortillas Ideal for crispy tacos
  • 2 cups Shredded Oaxaca cheese Melts beautifully
  • 1/2 cup Chopped fresh cilantro Adds brightness as garnish

Equipment

  • Dutch oven
  • Blender
  • Pot
  • oven

Method
 

Chili Paste Preparation
  1. Boil the beef stock in a pot over medium heat. Add the dried guajillo and ancho chiles, then cover and let them sit for 15-20 minutes until softened.
  2. Blend the softened chiles with onion, garlic, crushed tomatoes, apple cider vinegar, and spices until smooth.
Cooking the Beef
  1. Preheat your oven to 350°F. In a Dutch oven, heat the olive oil over medium-high heat. Sear the seasoned beef chunks for 3-4 minutes on each side until they are golden brown. Remove the beef and set aside.
  2. In the same pot, add the chopped onions and sauté until they're translucent. Pour in the chili paste and let it simmer for about 2 minutes.
  3. Add the beef stock and a little water to combine.
  4. Return the seared beef back to the pot, covering it with the sauce. Cover the pot with a lid and transfer it to the oven. Braise for 2.5 hours, or until the beef is fork-tender and shreds easily.
Assembling the Tacos
  1. After the beef is done, shred it using two forks. Reserve about 1 cup of the cooking liquid for dipping.
  2. Lightly dip each corn tortilla in the broth, fry them for a moment until crispy, then fill with shredded beef, onions, and cheese before folding.
  3. Serve the tacos warm with a side of the dipping broth and garnish with cilantro, pico de gallo, or your favorite toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Optional: Add slices of avocado for a creamy touch! It's best to enjoy the tacos fresh and avoid sogginess.

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