Description
Delicious and hearty Birria Tacos featuring tender slow-cooked beef in a rich, smoky, and slightly spicy adobo sauce made from dried chiles and warm spices. Perfectly paired with melted Oaxaca cheese and fresh pico de gallo, this traditional Mexican recipe makes for an irresistible meal ideal for gatherings or a flavorful dinner.
Ingredients
Scale
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 (can substitute with 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
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
Taco Assembly
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Prepare the Chiles: Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Then soak these chiles along with the chipotle peppers in adobo in hot water for about 20 minutes to soften.
- Make the Sauce: In a blender, combine the soaked chiles, chopped onion, garlic cloves, crushed tomatoes, 1/2 cup beef stock, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, ground cinnamon, smoked paprika, and ground allspice. Blend until smooth to create a vibrant, flavorful adobo sauce.
- Sear the Beef: Pat the chuck roast chunks dry and season evenly with sea salt, black pepper, and garlic powder. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until nicely browned, about 5-7 minutes.
- Cook the Birria: Remove the beef and set aside temporarily. In the same pot, sauté the diced onion until translucent. Return the beef to the pot, pour in the blended sauce, add 4 cups beef stock and 2 cups water, and stir to combine. Bring to a slight boil, then reduce heat to low, cover, and simmer gently for about 2.5 hours (150 minutes) until the meat is tender and easily shreds.
- Prepare the Tacos: Once the beef is cooked and tender, shred it using two forks. Heat the corn tortillas on a dry skillet until warm and pliable. Layer each tortilla with shredded Oaxaca cheese, then pile on the shredded birria beef. Cook the assembled tacos briefly on the skillet to melt the cheese and slightly crisp the tortilla edges.
- Serve: Garnish the tacos with chopped fresh cilantro and a spoonful of fresh pico de gallo. Serve immediately with optional consommé from the cooking broth for dipping.
Notes
- You can substitute organic beef stock with water if needed, though stock enriches the flavor.
- Adjust the number of chipotle peppers according to your preferred level of spiciness.
- Letting the meat rest in the sauce after cooking enhances flavor absorption.
- For extra authenticity, serve with a side of warm consommé from the cooking liquid for dipping.
- Use fresh corn tortillas for best texture and flavor.
