My Favorite Birria Tacos
My Favorite Birria Tacos
Birria tacos are a flavorful Mexican dish that has gained immense popularity in recent years. This recipe showcases tender, marinated beef nestled in warm corn tortillas, often served with a side of rich consomé for dipping. Rich in spices and drenched in history, birria tacos are not only delicious but also a delightful culinary experience.
Why Make This Recipe
There are many reasons to try making birria tacos at home. Firstly, the combination of spices used in the marinade gives the beef a deep, savory flavor that’s hard to resist. Secondly, the process of slow-cooking the meat ensures it becomes tender and juicy. Lastly, serving these tacos with fresh toppings like cilantro, onion, and Pico de Gallo adds to the vibrant taste. Making birria tacos from scratch can also be a fun cooking project to share with friends and family.
How to Make My Favorite Birria Tacos
Ingredients
-
To Make the Chili Paste:
- 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 (or 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
-
For the Meat:
- 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
-
For Assembly:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Directions
-
To Make the Chili Paste:
- Remove stems and seeds from the dried guajillo and ancho peppers.
- In a skillet, toast the peppers until fragrant, about 2-3 minutes.
- Blend the toasted peppers with onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
-
To Make the ‘Meat’:
- In a large pot, heat olive oil over medium heat. Season the beef with salt, black pepper, and garlic powder. Sear until brown.
- Add the diced onion and cook until softened. Pour the chili paste over the meat and cover with beef stock and water.
-
Let Everything Braise in the Oven:
- Preheat your oven to 300°F (150°C). Cover the pot tightly and transfer it to the preheated oven. Braise for about 3 hours or until the meat is fork-tender.
-
To Assemble the Tacos:
- Warm the corn tortillas and fill each with shredded beef, a sprinkle of Oaxaca cheese, and fresh cilantro. Serve with Pico de Gallo and the rich broth for dipping.
How to Serve My Favorite Birria Tacos
Present your birria tacos on a large platter with bowls of Pico de Gallo, shredded cheese, and the savory broth on the side. For an authentic touch, you can introduce a few lime wedges to enhance the flavors. Enjoy them hot!
How to Store My Favorite Birria Tacos
To store leftovers, allow the beef to cool completely before transferring it to an airtight container. The beef can be stored in the refrigerator for up to 3 days. Store the broth separately to prolong freshness.
Tips to Make My Favorite Birria Tacos
- To elevate flavor, consider marinating the beef overnight in the chili paste before cooking.
- Use fresh tortillas for the best texture and flavor.
- If you prefer a less spicy dish, reduce the amount of chipotle peppers in adobo.
Variations
- Substitute the beef with lamb or chicken for different flavors.
- For a vegetarian version, use jackfruit or mushrooms with a similar spice blend.
FAQs
1. Can I use a slow cooker for this recipe?
Yes! You can cook the beef in a slow cooker on low for about 8 hours or until tender.
2. What can I serve with birria tacos?
These tacos pair well with a side of rice, refried beans, or a fresh salad.
3. Can I make birria tacos ahead of time?
Yes, you can prepare the beef and broth ahead of time. Simply reheat before serving for the best results.
Enjoy crafting this delectable dish that brings the taste of Mexico right to your home!
Birria Tacos
Ingredients
For the Chili Paste
- 4 pieces dried guajillo peppers
- 4 pieces dried ancho chiles
- 4 pieces chipotle peppers in adobo
- 1 piece onion, chopped
- 4 cloves garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 leaves 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
For the Meat
- 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 piece onion, diced
- 4 cups organic beef stock
- 2 cups water
For Assembly
- 12 pieces organic corn tortillas
- 1 cup shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- 1 cup Pico de Gallo
Instructions
Make the Chili Paste
- Remove stems and seeds from the dried guajillo and ancho peppers.
- In a skillet, toast the peppers until fragrant, about 2-3 minutes.
- Blend the toasted peppers with onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
Make the Beef
- In a large pot, heat olive oil over medium heat.
- Season the beef with salt, black pepper, and garlic powder. Sear until brown.
- Add the diced onion and cook until softened.
- Pour the chili paste over the meat and cover with beef stock and water.
Braise the Meat
- Preheat your oven to 300°F (150°C).
- Cover the pot tightly and transfer it to the preheated oven.
- Braise for about 3 hours or until the meat is fork-tender.
Assemble the Tacos
- Warm the corn tortillas.
- Fill each tortilla with shredded beef, a sprinkle of Oaxaca cheese, and fresh cilantro.
- Serve with Pico de Gallo and the rich broth for dipping.
