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
Scale
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.
