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My Fave Birria Tacos: A Flavor-Packed Mexican Classic

Birria tacos are a rich, flavorful, and comforting dish that has taken the culinary world by storm. These tacos feature slow-braised, tender meat infused with a smoky, spicy chili paste, served with a crispy, cheesy tortilla and a side of delicious consommé for dipping. Whether you're making them for a family dinner or a gathering with friends, this recipe is guaranteed to impress!
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 tacos
Ingredients Method

Ingredients
  

For the Chili Paste:
  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion chopped
  • 4 garlic cloves
  • ½ cup crushed tomatoes
  • ½ cup organic beef stock or water
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice
For the Meat & Consommé (Dipping Sauce):
  • 3 lbs organic chuck roast cut into medium-large chunks (or beef shank, lamb, or chicken)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ onion diced
  • 4 cups organic beef stock
  • 2 cups water
For the Tacos:
  • 12 organic corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro

Method
 

  1. Step 1: Make the Chili Paste
  2. Remove the stems and seeds from the dried guajillo and ancho chiles.
  3. Bring the beef stock to a boil in a medium pot. Add the chiles, cover, and let them sit for 15-20 minutes until softened.
  4. Transfer the softened chiles to a blender or food processor along with the remaining chili paste ingredients. Blend until smooth and thick, adding more beef stock or water if needed.
Step 2: Cook the Meat
  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chunks on all sides for about 3-4 minutes each.
  3. Remove the beef and set aside. In the same pot, sauté the onions until fragrant and translucent (1-2 minutes).
  4. Stir in the chili paste and let it simmer for 1-2 minutes.
  5. Add the beef stock, water, and seared beef. Stir well and bring to a simmer.
Step 3: Braise in the Oven
  1. Cover the Dutch oven and transfer to the preheated oven.
  2. Cook for about 2½ hours, or until the beef is tender and easily shredded.
  3. Remove from the oven and shred the meat, keeping it in the sauce for maximum flavor.
Step 4: Assemble the Tacos
  1. Remove 1 cup of the broth from the pot and place it in a small bowl. Sprinkle with fresh cilantro for the dipping sauce.
  2. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
  3. Dip a tortilla into the reserved broth and place it in the skillet.
  4. Add shredded beef, diced onions, chopped cilantro, and shredded cheese.
  5. Fold the tortilla in half and cook until crispy and golden on both sides, about 1-2 minutes per side.
  6. Repeat until all tacos are made.