Authentic Beef Birria Tacos Recipe (Print Version)
# 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 -
½ cup crushed tomatoes
07 -
½ cup organic beef stock (or water)
08 -
1 tablespoon apple cider vinegar
09 -
2 bay leaves
10 -
2 tablespoons Mexican oregano
11 -
1 teaspoon dried thyme
12 -
½ teaspoon ground cumin
13 -
½ teaspoon ground cinnamon
14 -
½ teaspoon smoked paprika
15 -
½ teaspoon ground allspice
→ Meat and Consomme
16 -
3 pounds organic chuck roast beef, cut into medium-large chunks
17 -
1 tablespoon extra virgin olive oil
18 -
1 teaspoon sea salt
19 -
1 teaspoon black pepper
20 -
1 teaspoon garlic powder
21 -
½ onion, diced
22 -
4 cups organic beef stock
23 -
2 cups water
→ Tacos
24 -
12 organic corn tortillas
25 -
Oaxaca cheese, shredded
26 -
1 cup fresh cilantro, chopped
# Instructions:
01 -
Soak stemmed and seeded dried chilies in boiling beef stock for 15-20 minutes. Blend softened chilies with remaining paste ingredients until smooth, adding more liquid if needed for desired consistency.
02 -
Season beef chunks with salt, pepper, and garlic powder. Sear in hot oil in a Dutch oven until golden on all sides. Remove meat and sauté onions in the same pot until translucent.
03 -
Add chili paste to pot with onions and simmer briefly. Pour in beef stock and water, return meat to pot, and stir to combine. Transfer to a 350°F oven and braise for 2½ hours until meat is fork-tender.
04 -
Shred meat and reserve 1 cup of consomme in a bowl with fresh cilantro for dipping. Keep remaining meat in its sauce.
05 -
Heat a skillet with oil. Dip tortillas in consomme, fill with meat and cheese, fold, and grill until crispy and cheese melts. Serve with dipping sauce.
# Notes:
01 -
Leftover ingredients can be stored separately for 3-4 days in the refrigerator
02 -
Spice levels can be adjusted to taste
03 -
Components can be prepared ahead for meal prep