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My Fave Birria Tacos

My Fave Birria Tacos

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My Fave Birria Tacos are a flavorful celebration of tender beef, rich spices, and crispy tortillas that bring a taste of Mexico to your table. These delightful tacos are perfect for any occasion—whether it’s a family dinner or a vibrant gathering with friends. The savory beef is enveloped in homemade chili paste, creating an unforgettable experience that can be customized with fresh toppings like cilantro and Pico de Gallo. Each bite is a comforting blend of textures and flavors, inviting you to savor every moment. Make these tacos your next culinary adventure!

  • Total Time: 0 hours
  • Yield: Serves approximately 6 people 1x

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
  • 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

Instructions

  1. Remove the stems and seeds from the dried ancho and guajillo chiles.
  2. In a medium-sized pot, add beef stock and bring it to a boil.
  3. Add the chiles to the pot, turn off the heat, cover it and let it sit for 15-20 minutes until softened.
  4. Once softened, transfer the chiles to a high-powered blender along with remaining ingredients and blend until smooth.
  5. Preheat your oven to 350 degrees Fahrenheit.
  6. Heat olive oil in a dutch oven over medium-high heat.
  7. Add chopped beef chunks, seasoning with salt, black pepper, and garlic powder.
  8. Sear each side for 3-4 minutes until golden brown; then remove from pot.
  9. In the same pot, sauté diced onions until fragrant (about 1-2 minutes).
  10. Stir in the chili paste; simmer for about 1-2 minutes before adding beef stock and water.
  11. Return seared beef back into the pot; simmer on low for another minute.
  12. Carefully transfer the dutch oven into your preheated oven.
  13. Allow everything to cook slowly for about 2 ½ hours until beef is tender enough to shred easily with forks.
  14. Remove about 1 cup of broth from cooked beef; set aside as dipping sauce after mixing in fresh chopped cilantro.
  15. In a skillet over medium heat, add olive oil using a paper towel to coat evenly.
  16. Dip each tortilla into the dipping sauce briefly before placing in skillet; fry until lightly crisp (a few seconds).
  17. Fill each tortilla with shredded beef, diced onions, chopped parsley, and shredded cheese; fold in half.
  18. Cook until cheese melts then flip carefully for additional crispness on both sides.
  19. Serve with dipping sauce, Pico de Gallo or preferred toppings.
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 2 hours and 30 minutes
  • Category: Dinner
  • Method: Braising
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos (approx. 210g)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 950mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 29g
  • Cholesterol: 85mg

Find it online: https://easyrecipeguide.com/my-fave-birria-tacos/