Description

My Fave Birria Tacos are the ultimate comfort food featuring tender, slow-braised beef steeped in rich chili paste, served in crispy corn tortillas with melted Oaxacan cheese and fresh toppings. This recipe includes making a deeply flavorful consomé for dipping, and offers make-ahead options along with gluten-free, dairy-free, and vegan adaptations for a crowd-pleasing dish.

Ingredients

Chili Paste:

4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock (or water)
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice

The Meat + Consomé (Dipping) Sauce:

3 lbs. organic chuck roast beef, chopped into medium-large chunks (or shank cut beef, lamb, or chicken for variation)
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups organic beef stock
2 cups water

Tacos:

12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Pico de Gallo (use fresh homemade or store-bought)

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Instructions

Make the Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Combine chiles and beef stock in a medium pot, bring to a boil, then turn off heat and let soak 15-20 minutes until softened. Transfer peppers to a blender with onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth, adding more stock or water if needed for a thick paste.
Prepare the Meat: Preheat oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear the beef on all sides until golden brown, about 3-4 minutes per side. Remove meat and set aside on paper towels. Sauté diced onion in the same pot until translucent (1-2 minutes), then stir in the chili paste and simmer for 1-2 minutes.
Add Liquids and Braise: Add beef stock and water, stirring to combine. Return seared beef to the pot and stir again. Reduce heat to low to simmer for a minute, then transfer the Dutch oven to the preheated oven. Braise uncovered for approximately 2½ hours, until beef is very tender and easily shredded.
Shred the Meat: Remove the pot from the oven and shred the beef thoroughly using two forks. Ensure the meat retains plenty of the flavorful braising liquid to keep it juicy for tacos and consomé dipping sauce.
Assemble the Tacos: Pour about 1 cup of the braising liquid into a small bowl and top with chopped cilantro as the consomé dipping sauce. Heat a non-stick skillet over medium heat; lightly oil the base with a paper towel moistened in olive oil. Dip one corn tortilla briefly into the consomé, then place in the skillet. Quickly top with shredded beef, diced onion, chopped cilantro, and Oaxaca cheese. Fold and cook until cheese melts and the tortilla crisps and chars both sides, flipping carefully. Repeat with all tortillas.
Serve and Enjoy: Serve tacos hot with consomé for dipping, fresh pico de gallo, and additional cilantro for garnish.

Notes

Store any leftovers (meat, chili paste, consomé) separately in airtight containers in the refrigerator for up to 3-4 days.
To reheat tacos, warm in an oven at 350°F until heated through, then assemble fresh.
Adjust spices and herbs to personal taste; the recipe is bold but can be toned down as preferred.
All components can be made ahead and stored separately for meal prep convenience, excluding tortillas which are best fresh.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Appetizer, Main Course
Method: Braising, Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 380 kcal
Sugar: 2 g
Sodium: 389 mg
Fat: 10 g
Saturated Fat: 2.0 g
Unsaturated Fat: 7.8 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 70 mg