Birria Tacos (Print Version)
Tender beef braised in rich chili broth, served in crispy tortillas with melty Oaxacan cheese and flavorful consomé for dipping.
# Ingredients:
→ CHILI PASTE
01 -
4 dried guajillo peppers, stems and seeds removed
02 -
4 dried ancho chiles, stems and seeds removed
03 -
4 chipotle peppers in adobo
04 -
1 onion, chopped
05 -
4 garlic cloves
06 -
125 ml crushed tomatoes
07 -
125 ml organic beef stock (or water)
08 -
15 ml apple cider vinegar
09 -
2 bay leaves
10 -
30 ml Mexican oregano
11 -
5 ml dried thyme
12 -
2.5 ml cumin
13 -
2.5 ml ground cinnamon
14 -
2.5 ml smoked paprika
15 -
2.5 ml ground allspice
→ MEAT & CONSOMMÉ
16 -
1.4 kg organic chuck roast beef, chopped into medium-large chunks
17 -
15 ml extra virgin olive oil
18 -
5 ml sea salt
19 -
5 ml black pepper
20 -
5 ml garlic powder
21 -
1/2 onion, diced
22 -
950 ml organic beef stock
23 -
475 ml water
→ TACOS
24 -
12 organic corn tortillas
25 -
Shredded Oaxaca cheese
26 -
240 ml chopped fresh cilantro
27 -
Pico de Gallo
# Steps:
01 -
Remove stems and seeds from dried ancho and guajillo chiles. Bring beef stock to a boil in a medium pot. Add chiles, turn off heat, cover and let sit for 15-20 minutes until softened. Transfer softened peppers to a blender or food processor with remaining paste ingredients and blend until smooth. Add additional stock if needed to achieve desired consistency.
02 -
Preheat oven to 180°C. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder, then sear on each side for 3-4 minutes until golden brown. Work in batches if necessary. Transfer seared meat to a plate lined with paper towel.
03 -
In the same pot, sauté diced onions until translucent, about 1-2 minutes. Add the chili paste and stir, allowing mixture to simmer for 1-2 minutes. Pour in beef stock and water, stirring to combine. Return seared beef to pot, stir gently, and reduce heat to low. Simmer for another minute.
04 -
Transfer the dutch oven to the preheated oven and braise for approximately 2½ hours, until beef is fork-tender. Remove from oven and shred all meat using two forks until completely pulled apart. Ensure sufficient sauce remains for serving and dipping.
05 -
Remove 240 ml of consommé (broth) from the cooked beef mixture and transfer to a small bowl. Garnish with fresh chopped cilantro and set aside as dipping sauce.
06 -
Heat a non-stick skillet over medium heat with a thin layer of olive oil. Dip each tortilla briefly in the consommé, then place in the heated skillet. Top with shredded beef, diced onions, chopped cilantro, and Oaxaca cheese. Fold tortilla in half and cook until cheese melts. Flip carefully to crisp both sides until golden. Repeat with remaining tortillas.
07 -
Arrange tacos on a serving platter with the consommé dipping sauce and Pico de Gallo on the side.
# Notes:
01 -
Chuck roast can be substituted with beef shank, lamb, or chicken—any meat that can be easily shredded.
02 -
For dairy-free option, omit the Oaxaca cheese.
03 -
The meat mixture can be prepared a day in advance and refrigerated for deeper flavor development.