If you have a craving for something richly flavorful, deeply comforting, and irresistibly saucy, then let me introduce you to My Fave Birria Tacos Recipe. This dish is a celebration of tender, slow-cooked beef drenched in a smoky, slightly spicy, and aromatic stew. Every bite brings together layers of dried chili depth, fresh herbs, and a perfect balance of spices that make these tacos not just a meal but an experience you’ll want to share with everyone you love. Trust me, once you try this recipe, birria tacos will become a go-to comfort food you’ll keep coming back to.
Ingredients You’ll Need
The beauty of My Fave Birria Tacos Recipe lies in its simple yet powerful ingredients. Each one plays a starring role, from the dried chilies that build bold flavor to the fresh aromatics that brighten up the dish. These essential elements come together seamlessly to create the kind of depth and complexity that make these tacos unforgettable.
- Dried guajillo peppers: Provide a fruity heat and vibrant color that forms the stew’s rich base.
- Dried ancho chiles: Add a mild smoky flavor and subtle sweetness essential for balance.
- Chipotle peppers in adobo: Bring a smoky, spicy edge with a hint of tanginess for depth.
- Onion, chopped: Gives a savory foundation and slight sweetness to the sauce.
- Garlic cloves: Infuse aromatic warmth that complements the beef perfectly.
- Crushed tomatoes: Add body and a touch of acidity to lift the richness.
- Organic beef stock: Creates the savory cooking liquid that tenderizes the beef and carries flavors.
- Apple cider vinegar: Offers a subtle tang to brighten the dish and balance the spice.
- Bay leaves: Provide an earthy aroma that deepens the stew’s profile.
- Mexican oregano: Gives a distinctly herbaceous, slightly citrusy note.
- Dried thyme: Adds an herbal complexity that blends beautifully with oregano.
- Cumin: Imparts a warm, nutty undertone, classic in Mexican dishes.
- Ground cinnamon: Introduces a subtle hint of sweetness and spice.
- Smoked paprika: Enhances the smoky character without overpowering.
- Ground allspice: Brings a touch of warmth and festive flavor complexity.
- Organic chuck roast beef: The hearty, tender meat that melts into the sauce, making each taco satisfying.
- Extra virgin olive oil: Used to sear the beef, locking in juices and developing rich flavor.
- Sea salt: Essential for amplifying all other flavors and seasoning perfectly.
- Black pepper: Adds a slight bite that rounds out the seasoning.
- Garlic powder: Layers additional garlic flavor with ease.
- Half onion, diced: Added fresh at the end for texture and brightness.
- Additional beef stock and water: Ensures the stew has plenty of rich, luscious broth.
- Organic corn tortillas: The perfect vessel, they’re soft yet sturdy enough to hold all that delicious filling.
- Shredded Oaxaca cheese: Melts beautifully inside the tacos, adding creamy, mild cheesiness.
- Chopped fresh cilantro: A fragrant, fresh finish in every bite.
- Pico de Gallo: Offers bright, fresh contrast with tomatoes, onions, and lime.
How to Make My Fave Birria Tacos Recipe
Step 1: Preparing the Chili Sauce
The magic starts by soaking the dried guajillo and ancho chilies in hot water until they’re soft and pliable. Blend these with the chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, and a mix of the dried spices including Mexican oregano, cumin, and smoked paprika. This vibrant, velvety sauce is the heart of the birria and will infuse the beef with incredible depth and warmth.
Step 2: Browning and Seasoning the Beef
While the chili sauce simmers, it’s time to prepare the beef. Cut the chuck roast into medium-large chunks and season generously with sea salt, black pepper, and garlic powder. Then, heat the extra virgin olive oil in a heavy pot and sear the beef until it’s beautifully browned on all sides. This step locks in the juices and gives the meat a richer flavor that will shine through after slow cooking.
Step 3: Slow-Cooking the Birria
Pour your blended chili sauce over the seared beef, add the bay leaves, additional beef stock, and water. Bring the pot to a simmer, cover, and let it cook gently for about two and a half hours. This slow cooking transforms the chuck roast into melt-in-your-mouth tenderness, while the spices meld into a succulent, deeply satisfying stew. The aroma filling your kitchen at this point is something truly special.
Step 4: Assembling the Tacos
Once the beef is tender and infused with flavor, shred it finely using forks. Dip your corn tortillas into the rich birria broth, then place them on a hot skillet. Add a generous amount of shredded beef and sprinkle with the luscious Oaxaca cheese so it melts happily on contact. Fold the tortillas carefully to enclose the filling, crisping them slightly on each side for a textural contrast that’s nothing short of perfection.
How to Serve My Fave Birria Tacos Recipe
Garnishes
Garnishing these birria tacos is where freshness meets satisfaction. A sprinkle of chopped cilantro adds herby brightness, while a spoonful of pico de gallo contributes juicy, zesty notes. You can also add a squeeze of fresh lime or a dash of your favorite hot sauce for an extra kick that complements the hearty meat beautifully.
Side Dishes
Birria tacos are filling on their own but pairing them with cooling sides makes the meal even better. Think creamy guacamole, a simple shredded cabbage slaw, or Mexican rice. Beans simmered with epazote or a fresh corn salad also make excellent companions that round out the experience.
Creative Ways to Present
Take your presentation up a notch by serving the tacos with small bowls of the birria consommé on the side for dipping—this makes each bite supremely juicy and moist. You can also layer the tacos open-faced for a fun “taco toast” style or assemble mini tacos for a party platter that’s sure to impress. Don’t forget colorful garnishes like radish slices or edible flowers for added charm!
Make Ahead and Storage
Storing Leftovers
Any leftover birria can be stored in an airtight container in the refrigerator for up to four days. Keep the broth separate if possible so you can reheat the meat without it getting soggy. Reheat gently on the stove or in the microwave until warmed through.
Freezing
Birria freezes beautifully, making it great for meal prep. Freeze the beef and consommé separately in freezer-safe bags or containers for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
The best way to reheat birria tacos is to warm the beef slowly in its broth on the stovetop to keep it juicy and tender. Toast the tortillas fresh in a skillet, then assemble as usual with cheese and garnishes. This way, your leftovers taste just as good as the day you made them.
FAQs
What cut of beef is best for birria tacos?
Chuck roast is my top choice for My Fave Birria Tacos Recipe because its marbling breaks down during slow cooking, resulting in tender, flavorful meat perfect for shredding.
Can I make birria tacos without dried chilies?
While dried chilies are crucial for authentic flavor and color, you can substitute with chili powders and fresh chilies, but the taste will be less complex and smoky.
Is it necessary to use corn tortillas?
Corn tortillas are traditional and have the ideal texture and flavor to pair with birria. However, flour tortillas can be used if preferred, just keep in mind they have a different texture and absorb less consommé.
How spicy is My Fave Birria Tacos Recipe?
This recipe balances smoky heat from chipotle and dried chilies with sweet and aromatic spices, resulting in a moderately spicy dish that you can adjust by reducing or adding peppers.
Can I use a slow cooker for this recipe?
Absolutely! After searing the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours until the meat is tender and flavorful.
Final Thoughts
There’s something incredibly satisfying about making My Fave Birria Tacos Recipe from scratch—it fills your home with inviting aromas and rewards you with rich, tender tacos that everyone will love. Whether it’s a casual weeknight meal or a special occasion, this recipe is sure to become a treasured favorite in your kitchen. So grab those chilies, get simmering, and enjoy every delicious bite!
Print
My Fave Birria Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 170 minutes
- Yield: 12 tacos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These flavorful Birria Tacos feature tender, slow-cooked beef simmered in a rich and smoky adobo sauce made from dried chiles and spices. Served on warm corn tortillas with melted Oaxaca cheese, fresh cilantro, and tangy pico de gallo, they make an irresistible Mexican street food favorite perfect for any occasion.
Ingredients
Chile Sauce Ingredients
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water as substitute)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
Beef and Cooking Ingredients
- 3 lbs organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
For Serving
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (fresh tomato salsa)
Instructions
- Prepare the chile sauce: Remove stems and seeds from the dried guajillo and ancho chiles. Toast the chiles lightly in a dry skillet over medium heat until fragrant, about 2 minutes, being careful not to burn them. Then soak them in warm water for 15 minutes until softened. In a blender, combine the softened chiles, chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, 1/2 cup beef stock (or water), apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and ground allspice. Blend until smooth to create a rich, smoky adobo sauce.
- Brown the beef: Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chunks evenly with sea salt, black pepper, and garlic powder. Add the beef pieces to the pot and brown them on all sides, about 5-7 minutes, to develop flavor.
- Simmer the birria: Pour the prepared chile sauce over the browned beef in the pot. Add the diced onion, 4 cups beef stock, and 2 cups water. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for approximately 2.5 hours (150 minutes) or until the beef is very tender and shreddable, stirring occasionally to prevent sticking.
- Assemble and serve tacos: Once the beef is tender, remove it from the pot and shred it with two forks. Strain the cooking liquid if desired and reserve it as consommé for dipping. Warm the corn tortillas on a griddle or skillet, then fill each tortilla with shredded birria beef and a generous amount of shredded Oaxaca cheese. Fold the tacos and optionally lightly fry them in a skillet until the cheese melts and the tortillas are crisp. Serve topped with fresh cilantro and pico de gallo on the side, accompanied by the warm consommé for dipping.
Notes
- You can substitute water for beef stock if unavailable.
- Toasting the dried chiles enhances their flavor but avoid burning.
- Leftover birria and consommé keep well refrigerated for up to 3 days.
- For extra crispy tacos, pan-fry until edges are golden.
- If you prefer a spicier birria, add more chipotle peppers or a pinch of cayenne.
