My Fave Birria Tacos (Print Version)
Shredded beef and cheese fill golden, crisp tacos with rich consomé dip. Bold chilies and aromatic spices shine.
# Ingredients:
→ 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 -
½ cup crushed tomatoes
07 -
½ cup organic beef stock
08 -
1 tablespoon apple cider vinegar
09 -
2 bay leaves
10 -
2 tablespoons Mexican oregano
11 -
1 teaspoon dried thyme
12 -
½ teaspoon cumin
13 -
½ teaspoon ground cinnamon
14 -
½ teaspoon smoked paprika
15 -
½ teaspoon ground allspice
→ Meat and Consomme Sauce
16 -
3 lbs organic chuck roast beef, chopped 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 -
4 cups organic beef stock
23 -
2 cups water
→ Tacos
24 -
12 organic corn tortillas
25 -
Shredded Oaxaca cheese
26 -
1 cup chopped fresh cilantro
# Steps:
01 -
Remove the stems and seeds from the dried ancho and guajillo chiles. Add beef stock to a medium-sized pot and bring to a boil. Add chiles, cover, and let sit for 15-20 minutes. Blend softened chiles with remaining ingredients until smooth and thick. Adjust consistency with additional beef stock or water if needed.
02 -
Preheat oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with salt, black pepper, and garlic powder. Sear meat in batches until golden, about 3-4 minutes per side. Remove meat and set aside.
03 -
In the same pot, sauté onions until fragrant and translucent, about 1-2 minutes. Add chili paste and simmer for 1-2 minutes. Stir in beef stock and water. Return seared beef to the pot and reduce heat to low. Simmer for 1 minute.
04 -
Transfer the Dutch oven to the oven and braise for 2 ½ hours, or until the beef is tender and easily shredded with forks. Shred meat and ensure a good amount of sauciness remains for serving and dipping.
05 -
Remove 1 cup of broth from the cooked beef and mix with chopped cilantro in a bowl as a dipping sauce. Heat a non-stick skillet over medium heat with olive oil spread evenly. Dip tortillas in the broth, fry briefly in the skillet, and top with shredded beef, onions, cilantro, and cheese. Fold tortillas in half, melt the cheese, and fry until golden and crisp on both sides. Repeat with remaining tortillas.
# Helpful Notes:
01 -
The chili paste can be made in advance and refrigerated for up to 3 days.
02 -
For a vegan option, use jackfruit as a meat substitute and vegan cheese.