My Fave Birria Tacos (Print-Friendly Recipe)

Tender braised beef with rich consomé and melted cheese in crispy corn tortillas.

# Ingredients List:

→ Chili Paste

01 - 4 dried guajillo peppers
02 - 4 dried ancho chiles
03 - 4 chipotle peppers in adobo
04 - 1 onion, chopped
05 - 4 garlic cloves
06 - 120 ml crushed tomatoes
07 - 120 ml organic beef stock (or water)
08 - 1 tablespoon apple cider vinegar
09 - 2 bay leaves
10 - 2 tablespoons Mexican oregano
11 - 1 teaspoon dried thyme
12 - ½ teaspoon ground cumin
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon ground allspice

→ Meat and Consomé Sauce

16 - 1.36 kg organic chuck roast beef, cut into medium-large chunks
17 - 1 tablespoon extra virgin olive oil
18 - 1 teaspoon sea salt
19 - 1 teaspoon black pepper
20 - 1 teaspoon garlic powder
21 - ½ onion, diced
22 - 960 ml organic beef stock
23 - 480 ml water

→ Tacos

24 - 12 organic corn tortillas
25 - Shredded Oaxaca cheese
26 - 1 cup fresh chopped cilantro
27 - Pico de Gallo (optional)

# How to Make It:

01 - Remove stems and seeds from dried guajillo and ancho chiles. Bring beef stock to a boil, add chiles, then cover and steep off heat for 15–20 minutes. Blend softened peppers with remaining ingredients until smooth, adjusting consistency with additional beef stock or water as needed.
02 - Preheat oven to 177°C (350°F). Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear meat on all sides until golden, about 3–4 minutes per side. Remove seared beef and set aside.
03 - In the same pot, sauté diced onion until translucent, about 1–2 minutes. Stir in chili paste and cook for another 1–2 minutes. Add beef stock and water, stir to combine, then return seared beef to pot and lower heat to simmer briefly.
04 - Transfer Dutch oven to preheated oven and braise for 2½ hours or until beef is very tender and easily shredded with forks.
05 - Remove pot from oven and shred beef thoroughly, ensuring the meat remains saucy for assembly and dipping.
06 - Ladle 240 ml of broth from cooked beef into a small bowl. Garnish with freshly chopped cilantro and set aside.
07 - Heat a non-stick skillet over medium heat. Lightly oil the base with olive oil spread using a paper towel. Dip each tortilla briefly into the consomé, place on skillet, and fry seconds. Add shredded beef, diced onions, chopped cilantro, and shredded cheese. Fold tortilla in half and cook until cheese melts and tortilla crisps, flipping once to achieve golden char on both sides. Repeat for all tacos.
08 - Serve tacos hot with consomé dipping sauce and Pico de Gallo alongside as desired.

# Extra Information:

01 - Store leftover components separately in sealed containers refrigerated for up to 3–4 days. Warm tacos in a 177°C (350°F) oven before serving. Spice levels can be adjusted to taste. Prepare ingredients in advance for convenient meal assembly.

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