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Birria Tacos Recipe

Birria Tacos Recipe
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★★★★★

5 from 26 reviews

Authentic Mexican Birria Tacos feature tender, slow-cooked beef chuck in a rich and flavorful chili-based sauce. These tacos are served with melted Oaxaca cheese inside warm corn tortillas and accompanied by a savory consommé for dipping, perfect for a comforting and satisfying meal.

Ingredients

Scale

Meat and Cooking

  • 2 lb beef chuck roast, cut into chunks
  • 1 tbsp grapeseed oil
  • 4 cups beef stock, divided
  • Salt and pepper, to taste

Chili Sauce

  • 7 dried ancho chilies, trimmed and de-seeded
  • 5 dried guajillo chilies, trimmed and de-seeded
  • 4 dried chilies de arbor, trimmed and de-seeded
  • 1 onion, peeled and halved
  • 6 garlic cloves
  • 4 tomatoes on the vine
  • 1 tbsp black peppercorns
  • 1/2 cinnamon stick
  • 1 tbsp Mexican oregano
  • 2 tbsp Bayou City Garlic Pepper seasoning
  • About 1 tbsp salt (plus more to taste)

Toppings and Serving

  • Cilantro, for garnish
  • Minced onion, for topping
  • Lime wedges, for topping
  • Corn tortillas
  • Oaxaca cheese or your favorite melty cheese

Instructions

  1. Prepare the consommé: In a medium pot, combine dried ancho, guajillo, and chilies de arbor with halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and simmer gently over medium heat for 20 minutes to soften and infuse the flavors.
  2. Blend the chili sauce: Strain the cooked ingredients through a sieve into a blender. Add about 1 cup of beef stock and blend until very smooth, about 2 minutes. Season with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, adjusting to taste.
  3. Prepare the beef: Bring beef chuck to room temperature and cut into equal chunks. Season generously with salt all over.
  4. Sear the beef: Heat grapeseed oil in a Dutch oven or ovenproof pot over medium-high heat. Brown the beef chunks on all sides in batches, ensuring a good sear for flavor.
  5. Preheat oven and combine: Preheat the oven to 300°F (150°C). Return all seared beef chunks to the pot and pour the blended chili sauce over the meat. Add 2 cups of beef stock or water—tip: rinse the blender with 2 cups beef stock to collect remaining sauce and add it to the pot.
  6. Braise the beef: Bring to a simmer on medium heat, then cover and transfer the pot to the preheated oven. Cook for about 3 hours or until the meat is fork-tender and easy to shred.
  7. Shred the meat: Remove the meat from the sauce and shred it using two forks. Ladle some cooking broth over the shredded meat to keep it moist and flavorful.
  8. Prepare the consommé toppings: Pour some broth into a small bowl and mix in diced onion and chopped cilantro for added freshness.
  9. Assemble and cook tacos: Dip corn tortillas into the consommé broth, then place on a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip the tortilla.
  10. Add filling and cheese: Add a handful of shredded beef and shredded Oaxaca cheese onto the tortilla. Fold the tortilla over and cook until the cheese melts and both sides are golden and slightly crispy, about 1 minute total.
  11. Serve: Transfer tacos to a plate and serve alongside the bowl of consommé broth garnished with onion and cilantro. Serve lime wedges on the side for squeezing over the tacos.

Notes

  • For best flavor, toast dried chilies lightly before soaking to enhance their aroma.
  • Grapeseed oil is preferred for its high smoke point; you can substitute with vegetable or canola oil.
  • Using beef stock instead of water increases the richness of the broth and sauce.
  • Oaxaca cheese can be substituted with mozzarella or Monterey Jack if unavailable.
  • Leftover consommé broth can be heated and sipped as a flavorful soup or used for dipping the tacos.
  • Adjust the level of spiciness by varying the amount or type of dried chilies used.

Nutrition

Keywords: Birria Tacos, Mexican Tacos, Beef Birria, Braised Beef Tacos, Oaxaca Cheese Tacos

Find it online: https://zarameals.com/birria-tacos-recipe/