Favorite Birria Tacos

My Favorite Birria Tacos

Birria tacos are a delicious Mexican dish that combines savory braised beef with flavorful spices. These tacos are tender, juicy, and bursting with flavor, making them a favorite for family gatherings and weeknight dinners. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll enjoy making and savoring these tasty tacos.

Why Make This Recipe

Making birria tacos at home allows you to enjoy a restaurant-quality dish without leaving your kitchen. The combination of spices and slow-cooked beef creates a meal that is rich in flavor and perfect for sharing. Plus, birria tacos are versatile—the meat can be used for tacos, burritos, or even served on its own. Your loved ones will be impressed, and you’ll learn how to create a beloved Mexican classic!

How to Make My Favorite Birria Tacos

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 (you 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
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
12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Pico de Gallo

Directions:

TO MAKE THE CHILI PASTE:

Remove the stems and seeds from the dried guajillo and ancho chiles.
In a pan, toast the chiles over medium heat for a few minutes until fragrant.
Blend the toasted chiles with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.

TO MAKE THE ‘MEAT’:

Preheat your oven to 300°F (150°C).
Heat extra virgin olive oil in a large pot over medium-high heat. Season the beef chunks with sea salt, black pepper, and garlic powder.
Brown the beef in the pot for 5-7 minutes, then remove and set aside.

LET EVERYTHING BRAISE IN THE OVEN:

In the same pot, cook the diced onion until soft.
Add the chili paste and let it cook for 2-3 minutes.
Return the beef to the pot, pour in the beef stock and water, then bring to a simmer.
Cover the pot and place it in the preheated oven. Let it braise for 3-4 hours or until the beef is tender and easily falls apart.

TO ASSEMBLE THE TACOS:

Once the meat is ready, shred it using two forks.
Heat the corn tortillas in a pan or on a grill.
Fill each tortilla with shredded beef, top with Oaxaca cheese, fresh cilantro, and serve with Pico de Gallo.

How to Serve My Favorite Birria Tacos

Serve these tacos with a side of consomé (the broth from the braising), fresh lime wedges, and more Pico de Gallo. They are perfect for gatherings or a cozy meal at home!

How to Store My Favorite Birria Tacos

Leftover birria can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. Store tortillas separately to keep them fresh.

Tips to Make My Favorite Birria Tacos

For extra flavor, let the meat marinate in the chili paste overnight before cooking.
Use a slow cooker if you prefer a hands-off approach. Cook on low for 8 hours or high for 4 hours.
Don’t rush the braising process; the longer it cooks, the more tender the beef will be.