Description
Delicious birria tacos filled with tender, juicy beef soaked in a rich, spicy broth, perfect for sharing with family and friends.
Ingredients
Scale
- 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)
- 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
- 3 lbs organic chuck roast beef, chopped
- 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
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Remove the stems and seeds from dried guajillo and ancho chiles. Toast them in a hot skillet for 1-2 minutes to enhance their flavor.
- Blend the toasted chiles with chipotle peppers, chopped onion, garlic, crushed tomatoes, apple cider vinegar, and beef stock until smooth.
- Preheat your oven to 325°F (160°C).
- In a large pot, heat olive oil over medium heat. Season the chopped beef with sea salt, black pepper, and garlic powder.
- Add the beef to the pot, searing for 5-7 minutes until browned.
- Stir in the chili paste, remaining diced onion, bay leaves, Mexican oregano, thyme, cumin, cinnamon, paprika, allspice, stock, and water. Mix well.
- Cover the pot and braise in the oven for about 3 hours until the beef is tender.
- Strain the broth into a bowl, chop the meat, and keep warm.
- Heat corn tortillas in a skillet or microwave. Dip each tortilla into the consomé before filling with beef.
- Top with cheese, cilantro, and desired toppings. Serve remaining consomé on the side.
Notes
For best results, use high-quality ingredients and allow the beef to braise slowly for tenderness.
- Prep Time: 30
- Cook Time: 180
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: birria tacos, beef tacos, Mexican cuisine, comfort food, easy recipe