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This birria tacos recipe is perfect for home cooks craving authentic Mexican street food without needing to hunt for fancy ingredients. The slow braise creates tender, flavorful beef with a rich consomme that doubles as a dipping sauce making every bite deeply satisfying.
I threw this together after craving birria late on a weekend and it quickly became a favorite to impress friends and family without last minute stress.
Ingredients
- Dried guajillo and ancho chilies: create the smoky fruity base for the chili paste choose vibrant red pods without spots or mold
- Chipotle peppers in adobo: add smoky heat and tang look for tins packed in thick sauce for more flavor
- Crushed tomatoes: add a subtle sweetness and acidity pick ones without added preservatives for freshness
- Organic beef stock: for richness or water if unavailable choose low sodium for better control
- Apple cider vinegar: brightens the chili paste balancing smoky depth
- Mexican oregano: adds traditional earthy notes avoid Mediterranean oregano for authentic flavor
- Ground cinnamon and allspice: provide warm undertones that round out the chili paste
- Chuck roast beef: is ideal for shredding tenderly opt for grass-fed if possible for better flavor
- Extra virgin olive oil: seals in flavor when searing the beef
- Corn tortillas: are pliable and slightly sweet for folding choose fresh or good-quality packaged
- Shredded Oaxaca cheese: melts beautifully adding creaminess seek out fresh for the best texture
- Fresh cilantro and homemade pico de gallo: add brightness and contrast to the rich tacos
Instructions
- Cook The Chilies:
- Remove stems and seeds from guajillo and ancho chilies then boil in beef stock until softened about 15 to 20 minutes. Let the chilies steep covered off heat until pliable and fragrant this softening unlocks their smoky flavor.
- Blend The Chili Paste:
- Transfer softened chilies with their soaking liquid to a blender along with chipotle peppers, chopped onion, garlic, crushed tomatoes, apple cider vinegar and all dried herbs and spices. Blend until smooth and thick add more stock or water if needed for consistency.
- Sear The Beef:
- Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a dutch oven then season beef chunks with salt, pepper and garlic powder sear on all sides until golden about 3 to 4 minutes per batch. This step locks in juices and deepens flavor.
- Build The Sauce Base:
- In the same pot sauté diced onion until translucent about 1 to 2 minutes then stir in the prepared chili paste letting it simmer to bloom aromas. Add beef stock and water stirring to combine then nestle the seared beef back into the pot coating it well.
- Braise Slowly:
- Cover the dutch oven and carefully transfer to the preheated oven. Let it cook undisturbed for about 2 and a half hours until beef is fork tender and shreds easily. This slow cooking melds flavors and softens meat perfectly.
- Shred And Prepare Consomme:
- Remove meat and shred finely reserving lots of the richly flavored sauce. Ladle some of the broth into a small bowl stir in chopped fresh cilantro making the dipping consomme.
- Assemble And Fry Tacos:
- Heat a non-stick skillet with a thin coating of olive oil wipe evenly with paper towel. Quickly dip tortillas into consomme then lay on the pan fry for seconds. Layer on shredded beef, onion, cilantro and cheese fold the tortilla in half and crisp both sides until cheese melts and exterior chars lightly. Serve hot with consomme and pico de gallo.
I love the moment when the aroma of the braised chilies fills the kitchen reminding me of joyful family feasts. Using fresh corn tortillas warmed in the pan just before assembling really makes a difference in every bite.
Storage tips
Store leftover shredded beef with its sauce in an airtight container in the fridge for up to 4 days reheat gently with a splash of stock for moisture. Tortillas keep best in a sealed bag refrigerated and can be refreshed by steaming before frying again.
Ingredient swaps
Chicken thighs or lamb shoulder can replace beef for a delicious twist adjust cooking time accordingly. If you cannot find dried guajillo or ancho chilies try using a blend of mild smoked paprika and chipotle powders plus tomato paste for the chili base.
Serving ideas
Serve birria tacos with lime wedges extra cilantro and sliced radishes for crunch. Add a side of Mexican rice or refried beans to round out the meal. A fresh avocado salad also pairs beautifully balancing the spice and richness.
Enjoy your flavorful birria tacos just like street vendors make with the satisfaction of homemade goodness.
Frequently Asked Recipe Questions
- → How do I soften dried chiles for the chili paste?
Simmer the dried ancho and guajillo chiles in hot beef stock until tender, about 15-20 minutes, before blending.
- → Can I use a different cut of meat?
Chuck roast works best for shredding, but shank, lamb, or chicken are good alternatives for tender texture.
- → Why sear the beef before braising?
Searing locks in juices and creates a caramelized crust that deepens the overall flavor after slow cooking.
- → What type of tortillas work best?
Organic corn tortillas heat evenly and hold the shredded meat and cheese nicely, giving authentic texture and taste.
- → How is the dipping sauce made?
The cooking broth is reserved with fresh cilantro added, making a flavorful sauce to dip each taco for enhanced taste.
- → How to prevent tortillas from sticking when frying?
Wipe the pan with a light coat of olive oil using a paper towel and avoid cast iron for best non-stick results.