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Birria Tacos

Irresistible Birria Tacos: Flavorful, Fun & Fully Customizable

Try these Birria Tacos for a rich, flavorful experience that caters to diverse dietary needs.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 4 pieces Dried Guajillo Peppers Substitute with more ancho chiles for a milder flavor.
  • 4 pieces Dried Ancho Chiles Can be swapped with extra guajillo peppers if needed.
  • 2 pieces Chipotle Peppers in Adobo Adjust quantity based on your spice tolerance.
  • 1 cup Onion Use yellow or white onions, or opt for shallots as a substitute.
  • 3 cloves Garlic Cloves Fresh garlic recommended for best taste.
For the Filling
  • 1 can Crushed Tomatoes Fresh tomatoes are a suitable substitute.
  • 4 cups Organic Beef Stock Can use water if stock isn’t available.
  • 1 cup Apple Cider Vinegar Lemon juice can be a great substitute.
  • 2 pieces Bay Leaves
  • 2 tablespoons Mexican Oregano
  • 1 teaspoon Dried Thyme Ensure freshness for maximum potency.
  • 2 teaspoons Cumin
  • 3 pounds Organic Chuck Roast Beef Alternatives include lamb, chicken, or goat.
  • 2 tablespoons Extra Virgin Olive Oil Substitute with avocado or canola oil if preferred.
  • to taste Sea Salt
  • to taste Black Pepper
  • 1 teaspoon Garlic Powder
For the Tacos
  • 12 pieces Organic Corn Tortillas For gluten-free, stick to corn tortillas.
  • 2 cups Shredded Oaxaca Cheese Other melting cheeses like mozzarella or vegan cheese can be used.
  • 1 cup Fresh Cilantro Use parsley or green onions as an alternative.
  • 1 cup Pico de Gallo Can be homemade or store-bought.

Equipment

  • Dutch oven
  • Saucepan
  • blender
  • Skillet

Method
 

Chili Paste Preparation
  1. Remove stems and seeds from dried guajillo and ancho chiles. In a saucepan, bring organic beef stock to a boil, then add chiles and soak for 15-20 minutes until softened. Blend until smooth.
Prepare Meat
  1. Preheat oven to 350°F (175°C). Heat olive oil in a Dutch oven. Season chuck roast with salt, pepper, and garlic powder, then sear for 4-5 minutes on each side.
Combine Ingredients
  1. Sauté diced onions in the Dutch oven until translucent, about 3-4 minutes. Stir in prepared chili paste and simmer for 2 minutes. Add beef stock and a bit of water, then return the beef to the pot.
Braise
  1. Cover Dutch oven and braise beef in the oven for 2 ½ hours until fork-tender. The slow cooking develops the rich flavors.
Shred and Prepare Dipping Sauce
  1. Remove beef from the oven and shred it. Reserve 1 cup of broth for consomé.
Assemble Tacos
  1. Dip tortillas in reserved consomé, then heat in a pan for 30 seconds on each side. Fill with shredded beef, onions, and cheese. Fold and crisp in the pan.
Serve
  1. Serve birria tacos hot with consomé for dipping, garnished with cilantro and pico de gallo.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Customize your spice level and enjoy crafting your delightful Birria Tacos!

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