Birria Tacos
Table of Contents
When the aroma of slow-cooked spices fills my kitchen, it takes me back to childhood days spent at my grandmother’s house, where the kitchen was always a place of warmth, laughter, and love. Birria Tacos are one of those special dishes that remind me of those cherished moments. The tender meat, rich with flavor, and the crispy, cheese-filled tortillas are pure comfort wrapped in nostalgia. What makes this recipe truly special is how it brings the whole family together around the table. The joy of dipping tacos into the savory consomme, the laughter as everyone reaches for seconds, and the satisfaction of sharing a homemade meal created with love. It’s the kind of dish that tells a story with every bite, connecting us to our roots and creating new memories with each serving. Whether it’s a rainy day or a festive gathering, these Birria Tacos are a testament to the magic that happens when simple ingredients and heartfelt cooking come together.
Why This Recipe Should Be on Your Table
These Birria Tacos will transform your mealtime into a flavorful experience, perfect for family gatherings or a cozy night at home. Here’s why they deserve a spot on your table:
- Flavorful Fusion: The blend of spices and tender meat creates a symphony of flavors that dance on your taste buds. The combination of earthy chilies, aromatic spices, and slow-cooked beef results in a dish that’s both savory and sweet, with just the right amount of heat.
- Family Favorite: Perfect for gatherings, these tacos bring everyone together, sparking joy and conversation. The communal experience of assembling tacos and sharing stories over a delicious meal makes it a beloved choice for any occasion.
- Versatile Dish: Whether as a main course or a snack, Birria Tacos can be enjoyed in various settings. Serve them as a hearty dinner or as a satisfying snack during game nights – their versatility makes them a hit every time.
- Homemade Delight: Making these tacos from scratch enhances the satisfaction of creating a meal with love. From preparing the chili paste to slow-cooking the meat, each step is a labor of love that rewards you with unmatched flavors.
- Comfort Food: These tacos offer warmth and comfort, perfect for cozy evenings or special celebrations. The rich, savory consomme and tender meat are the epitome of comfort food, bringing warmth to any gathering.
Kitchen Tools to Make This Recipe Easy Peasy
To whip up these delightful bites, you won’t need much — just a few trusty kitchen tools, much like the ones my grandma used when teaching me the joy of homemade snacks:
- Medium-Sized Pot: Essential for boiling the peppers and creating the chili paste. The pot allows the chilies to fully soften, ensuring that they blend smoothly into a rich paste.
- High-Powered Blender or Food Processor: For blending the chili paste to a smooth, thick consistency. A powerful blender ensures that the mixture is lump-free and thoroughly combined.
- Dutch Oven: Ideal for searing the meat and slow braising it to tender perfection. The Dutch oven’s even heat distribution is key to achieving that melt-in-your-mouth texture.
- Medium Skillet or Fry Pan: For frying the tortillas to a crispy, golden finish. A good non-stick skillet prevents sticking and ensures a perfect char on the tortillas.
- Tongs: Useful for flipping tortillas and assembling tacos with ease. Tongs give you the control needed to handle the delicate tortillas without tearing them.
How to Make This Recipe Easy Peasy
Ingredients
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 (You can sub with 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
THE MEAT + CONSOMME [DIPPING] SAUCE:
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 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
TACOS:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)
Instructions
Prepare the Chili Paste: Remove the stems and seeds from all of the dried ancho and guajillo chiles. Add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles, turn off the heat and cover, allowing it to sit for 15-20 minutes to let the flavors meld and the chiles soften fully.
Blend the Paste: When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness. The paste should be smooth, with no large chunks remaining, to coat the meat evenly.
Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. This temperature ensures that the meat braises slowly, allowing it to absorb all the flavors of the marinade.
Sear the Meat: In a Dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared. Searing locks in the juices, ensuring the meat remains tender during cooking.
Combine Ingredients: In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again, then reduce the heat to low and allow to simmer for another minute or so. This melding step allows the flavors to develop fully.
Braise the Meat: Carefully transfer the Dutch oven into the oven and let everything slowly cook and braise for about 2 ½ hours or until the beef is really tender and can be easily shredded using forks. The slow cooking process breaks down the connective tissues in the meat, creating a melt-in-your-mouth texture.
Shred the Meat: Remove from oven and begin shredding all of the meat until completely “pulled” in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping). The saucy meat is the heart of the Birria Tacos, adding richness and depth.
Prepare the Dipping Sauce: Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl. Add some fresh chopped cilantro to the top and set aside as the dipping sauce. The consomme, rich with meat juices and spices, is perfect for dipping the tacos.
Fry the Tortillas: In a medium skillet or fry pan (ensure that it’s entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet. Carefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet/pan and fry for a few seconds. This step gives the tortillas a flavorful, crispy texture.
Assemble the Tacos: Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice “char”. Remove from heat once golden on both sides and repeat until all tacos are made. The combination of melted cheese and crispy tortillas creates an irresistible texture.
Serve and Enjoy: Serve with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy. Bon Appetit! These tacos are best enjoyed fresh and hot, with a side of laughter and good company.
Difficulty: Moderate • Cuisine: Mexican • Preparation Time: 30 minutes • Cooking Time: 3 hours • Total Time: 3 hours 30 minutes • Calories: 450 • Servings: 6
Note: For an extra kick, adjust the amount of chipotle peppers in adobo to your liking. If you love spice, add an extra pepper or two for a fiery finish.
Health and Flavor Benefits of Ingredients
These Birria Tacos not only promise delightful flavors but also come with some surprising benefits:
- Guajillo Peppers: Rich in vitamin A, these peppers add a mild heat and vibrant color to the dish. They’re also known for their anti-inflammatory properties, making them a healthy addition.
- Ancho Chiles: Known for their sweet, smoky flavor, they are also a good source of vitamin C. Their gentle heat adds complexity without overwhelming the dish.
- Garlic: A natural immune booster, garlic adds depth and warmth to the chili paste. Its antibacterial properties make it a healthy addition to any meal.
- Beef Chuck Roast: High in protein, this cut of meat becomes tender and flavorful when slow-cooked. It’s a great source of iron and essential vitamins, supporting energy levels.
- Cilantro: Packed with antioxidants, cilantro adds a fresh, bright finish to the tacos. It’s also known for its detoxifying properties, adding a refreshing balance to the rich flavors.
Tasty Pairings to Serve with This Easy Peasy Dish
These Birria Tacos are versatile companions to various beverages and dishes, making them perfect for any occasion:
- Mexican Rice: Complements the rich flavors of the tacos with its mild, savory taste. The fluffy rice provides a satisfying contrast to the hearty tacos.
- Guacamole: Adds a creamy, refreshing contrast to the spicy, meaty tacos. The smooth texture and mild flavors balance the richness of the meat.
- Margaritas: The citrusy, tangy drink pairs wonderfully with the hearty flavors of the tacos. The acidity cuts through the richness, refreshing your palate.
- Mexican Street Corn: Sweet, spicy, and creamy, it provides a delightful side to the main dish. The combination of flavors enhances the overall dining experience.
Storage Tips and How to Enjoy Leftovers the Easy Peasy Way
Birria Tacos are just as delightful the next day. Here’s how to store and enjoy them:
To store, place leftover meat and consomme in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them again, reheat the meat gently on the stovetop to maintain its tenderness. If you have leftover tortillas, fry them fresh for a crispy finish. You can also use the meat in a flavorful quesadilla or as a topping for nachos, bringing new life to your leftovers in a deliciously easy way. The meat’s versatility ensures that leftovers are never boring.
There’s something truly magical about gathering around the table to enjoy a homemade meal, and these Birria Tacos are a testament to that. As you savor each bite, you’re not just enjoying a delicious dish; you’re creating memories and traditions that last a lifetime. Whether you’re cooking for family or friends, or just treating yourself to something special, the love and warmth of homemade cooking is something to be cherished. Here’s to sharing meals, stories, and laughter, one taco at a time.
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Birria Tacos
Ingredients
Equipment
Method
- TO MAKE THE CHILI PASTE: Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles, turn off the heat and cover and allow it to sit for 15-20 minutes.
- When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.
- TO MAKE THE ‘MEAT’: Preheat the oven to 350 degrees Fahrenheit.
- In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel.
- In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low and allow to simmer for another minute or so.
- LET EVERYTHING BRAISE IN THE OVEN: Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 ½ hours or until the beef is really tender and can be easily shredded using forks.
- Remove from oven and begin shredding all of the meat until completely ‘pulled’ in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).
- TO ASSEMBLE THE TACOS: Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl. Add some fresh chopped cilantro to the top and set aside as the dipping sauce.
- In a medium skillet or fry pan over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.
- Carefully dip a tortilla at the top part of the dipping sauce and place it in the heated skillet/pan and fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice ‘char’.
- Remove from heat once golden on both side and repeat until all tacos are made.
- Serve with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy! Bon Appetit!
