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Birria Tacos

Birria Tacos

Birria Tacos are a rich, savory fusion of slow-braised meat, melty cheese, and crispy tortillas served with a flavorful consommé for dipping. Rooted in Mexican tradition and reimagined as a viral street food favorite, they offer bold taste, customizable ingredients, and unforgettable comfort in every bite.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 12

Ingredients
  

  • Chili Paste:
  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo sauce
  • 1 onion chopped
  • 4 garlic cloves
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock or substitute with water
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • The Meat + Consommé Dipping Sauce:
  • 3 lbs organic chuck roast cut into medium to large chunks (can also use beef shank, lamb, or chicken—any meat that shreds well)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 onion diced
  • 4 cups organic beef stock
  • 2 cups water
  • Tacos:
  • 12 organic corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro

Instructions
 

To Make the Chili Paste:

  • Start by removing the stems and seeds from the dried guajillo and ancho chiles. In a medium-sized pot, bring the beef stock to a boil, then add the dried chiles. Cover the pot and let the chiles soak in the hot liquid for 15–20 minutes until softened. Once the chiles are tender, transfer them to a high-speed blender or food processor along with the chipotle peppers, onion, garlic, crushed tomatoes, vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, allspice, and remaining liquid. Blend until the mixture is completely smooth and thick. Tip: If the paste is too thick, add an additional 1/2 cup (or more) of beef stock or water to reach your desired consistency.

To Prepare the Meat:

  • Preheat your oven to 350°F. In a large Dutch oven over medium-high heat, heat the olive oil. Once hot, add the beef chunks and sear them on each side, seasoning with sea salt, black pepper, and garlic powder as you go. Cook for about 3–4 minutes per side until golden brown. Once seared, remove the meat and place it on a paper towel-lined plate. Note: Sear in batches if necessary to avoid overcrowding the pot. In the same Dutch oven, add the diced onions and sauté for 1–2 minutes until fragrant and translucent. Pour in the chili paste and stir to combine, allowing it to simmer for 1–2 minutes to deepen the flavor. Add the beef stock and water, stir well, then return the seared meat to the pot. Stir again, lower the heat slightly, and let everything simmer for another minute.

To Braise the Meat in the Oven:

  • Carefully place the Dutch oven in the preheated oven and let the meat braise low and slow for about 2 1/2 hours, or until the beef is tender enough to be easily shredded with a fork. Once done, remove the pot from the oven and shred all of the beef until it has a fully pulled texture. Tip: You’ll want the meat to remain juicy with plenty of saucy liquid, perfect for spooning over the tacos and dipping.

To Assemble the Tacos:

  • Ladle out about 1 cup of the broth (consommé) from the pot and pour it into a small bowl. Garnish the dipping sauce with freshly chopped cilantro and set aside. Heat a non-stick skillet or frying pan over medium heat and add 1 tablespoon of olive oil. Use a paper towel to evenly coat the bottom of the pan with the oil. Dip a corn tortilla lightly into the surface of the consommé to coat it with the flavorful fat, then place it into the hot skillet. Let it cook for a few seconds, then top one side of the tortilla with shredded beef, diced onions, chopped cilantro or parsley, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese is melted and gooey, then flip it carefully to the other side and continue cooking until both sides are golden and slightly crispy. Remove from the skillet and repeat with the remaining tortillas and filling. Serve the tacos hot with the reserved consommé on the side for dipping and enjoy every flavorful bite.

Bon Appétit!

    Notes

    Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, warm the tacos in a 350-degree oven until heated through, then assemble before serving.
    Spices/Herbs: If preferred, you can slightly reduce the amounts used. Keep in mind this recipe is meant to be bold and flavorful, so adjust the seasonings according to your personal taste.
    Make Ahead: All components of the recipe—except the tortillas—can be prepared in advance and stored individually for convenient meal prep, then assembled fresh when ready to enjoy.