Description
Discover the ultimate recipe for mouthwatering birria tacos, packed with flavor and served with all the traditional fixings. Learn how to make My Fave Birria Tacos today!
Ingredients
- 4 dried guajillo peppers (10 g)
- 4 dried ancho chiles (10 g)
- 4 chipotle peppers in adobo (10 g)
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes (120 ml)
- 1/2 cup organic beef stock (120 ml) (You can sub with water)
- 1 tablespoon apple cider vinegar (15 ml)
- 2 bay leaves
- 2 Tbsps Mexican oregano (6 g)
- 1 teaspoon dried thyme (2 g)
- 1/2 teaspoon cumin (1 g)
- 1/2 teaspoon ground cinnamon (1 g)
- 1/2 teaspoon smoked paprika (1 g)
- 1/2 teaspoon ground allspice (1 g)
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (1.4 kg) (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 1 tablespoon vegetable oil (15 ml)
- 1 teaspoon sea salt (5 g)
- 1 teaspoon black pepper (2 g)
- 1 teaspoon garlic powder (2 g)
- 1/2 onion, diced
- 4 cups organic beef stock (960 ml)
- 2 cups water (480 ml)
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro (240 g)
- Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)
Instructions
- Detach the stems and seeds from all the dried guajillo and ancho peppers. Pour beef stock into a medium pot and heat until boiling. Then, add the peppers, turn off the heat, cover, and let them soak for 15-20 minutes.
- Once the peppers are softened, transfer them to a powerful blender or food processor with the other ingredients and process until you achieve a thick, smooth mixture. If you prefer a thinner consistency, incorporate an additional ½ cup of beef stock or water.
- Set your oven to preheat at 350 degrees Fahrenheit.
- In a dutch oven on medium-high heat, pour in the vegetable oil. When the oil is hot, place the beef chunks in, seasoning each side with salt, black pepper, and garlic powder, and sear for 3-4 minutes per side until they turn golden. Move the browned meat to a plate lined with a paper towel. If necessary, work in batches to sear all the meat.
- Using the same pot, add the onions and cook until they are fragrant and clear, for approximately 1-2 minutes. Stir in the chili paste, allowing everything to simmer together for 1-2 minutes. Pour in the beef stock and water, mixing well. Add the browned beef back into the pot, stir again, lower the heat, and let it simmer for another minute or so.
- Carefully move the dutch oven to the oven, letting it cook slowly and braise for around 2 ½ hours, or until the beef is tender enough to be shredded with forks.
- Take the pot out of the oven and shred the meat until you reach a pulled texture. Ensure there’s enough sauce to serve with the tortillas and for dipping.
- Spoon out 1 cup of the broth from the cooked beef, place it in a small bowl, garnish with chopped cilantro, and reserve it as a dipping sauce.
- In a non-stick skillet on medium heat, add 1 tablespoon of vegetable oil, and spread it evenly using a paper towel.
- Dip a tortilla into the dipping sauce (consomme) and lay it in the hot skillet for a few seconds. Layer with shredded beef, diced onions, chopped cilantro, and shredded cheese. Fold in half, allowing the cheese to melt and become gooey before flipping to the other side for a nice char. Remove from heat when both sides are golden, and repeat until all tacos are ready.
- Enjoy serving with the dipping sauce, Pico de Gallo, or any other preferred sides. Bon Appetit!
Notes
- Enhance the spiciness by keeping the seeds in the dried peppers before soaking and blending.
- Experiment with alternative meat options like lamb or chicken for a unique taste profile.
- Don’t forget to save some broth for dipping the tacos to enhance their flavor and juiciness.
