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Birria Tacos

Savory Birria Tacos That Will Wow Your Taste Buds

Delicious birria tacos with customizable ingredients and rich flavors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Braising Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 3 pieces Dried Guajillo Peppers Adds heat and depth
  • 3 pieces Dried Ancho Chiles Provides rich flavor
  • 2 tablespoons Chipotle Peppers in Adobo Brings smoky heat
  • 4 cloves Garlic Cloves Enhances flavor
  • 1 can Crushed Tomatoes Canned tomatoes work as a substitute
  • 1 tablespoon Apple Cider Vinegar Introduces acidity
  • 2 pieces Bay Leaves Infuses aroma
  • 1 teaspoon Mexican Oregano Part of the spice blend
  • 1 teaspoon Dried Thyme Part of the spice blend
  • 1 teaspoon Cumin Part of the spice blend
  • 1 teaspoon Ground Cinnamon Part of the spice blend
  • 1 teaspoon Smoked Paprika Part of the spice blend
  • 1 teaspoon Ground Allspice Part of the spice blend
For the Meat
  • 3 lbs Chuck Roast Beef Tender when cooked
  • 2 tablespoons Extra Virgin Olive Oil For searing meat
For Tacos
  • to taste Sea Salt & Black Pepper Basic seasonings
  • 12 pieces Corn Tortillas Base for tacos
  • 2 cups Shredded Oaxaca Cheese Vegan cheese for dairy-free option
  • 1 cup Chopped Fresh Cilantro Fresh garnish
  • 1 cup Pico de Gallo Optional topping

Equipment

  • Dutch oven
  • Blender

Method
 

Step-by-Step Instructions for Birria Tacos
  1. Prepare Chili Paste by removing stems and seeds from chiles, boiling them for 15 minutes, then blending with garlic, onions, crushed tomatoes, vinegar, bay leaves, and spices.
  2. Sear the Beef by preheating the oven to 350°F. Season the chuck roast with salt, pepper, and garlic powder, then sear for 4-5 minutes per side.
  3. Build the Sauce by sautéing chopped onions, stirring in the chili paste, adding beef stock and water, and bringing it to a simmer.
  4. Braise by covering the Dutch oven and transferring it to the oven for 2 ½ hours until the beef is fork-tender.
  5. Shred Beef by carefully removing it from the oven and shredding it into pieces with two forks.
  6. Assemble Tacos by heating a skillet, dipping tortillas in consomé, frying, filling with beef and cheese, then cooking until crispy.
  7. Serve the tacos warm with consomé, garnished with cilantro and pico de gallo.

Nutrition

Serving: 1tacoCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use two tortillas per taco if they are thin to prevent sogginess. Toasting tortillas enhances crispiness and texture.

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