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Birria Tacos

Ultimate Birria Tacos: Tender, Flavor-Packed Perfection

Discover the delectable taste of Birria Tacos filled with tender beef and vibrant spices, perfectly customizable for everyone.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Braising Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Paste
  • 4 pieces Dried Guajillo Peppers
  • 2 pieces Dried Ancho Chiles
  • 1 tablespoon Chipotle Peppers in Adobo optional
  • 3 cloves Garlic Cloves
  • 1 cup Crushed Tomatoes
  • 2 tablespoons Apple Cider Vinegar
  • 2 pieces Bay Leaves
  • 1 tablespoon Mexican Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Allspice
Meat
  • 3 pounds Organic Chuck Roast Beef
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
Tacos
  • 10 pieces Corn Tortillas
  • 2 cups Shredded Oaxaca Cheese
  • 1 cup Chopped Fresh Cilantro
Serving
  • 1 cup Pico de Gallo optional

Equipment

  • Blender
  • Heavy-bottomed pot
  • Skillet

Method
 

Chili Paste
  1. Soak the dried guajillo and ancho chiles in 2 cups of hot beef stock for about 15 minutes until softened.
  2. Combine the chiles with crushed tomatoes, diced garlic, apple cider vinegar, and spices in a blender; blend until smooth.
Sear the Meat
  1. Preheat your oven to 350°F (175°C) and heat olive oil in a large pot over medium-high heat.
  2. Season the chuck roast with sea salt, black pepper, and garlic powder, then sear for 4-5 minutes per side until golden brown.
Prepare the Base
  1. Remove the seared beef, reduce heat to medium, and sauté chopped onions for 3-4 minutes.
  2. Stir in the chili paste and 1 cup of beef stock; bring to a simmer. Return the beef, adding enough water to cover.
Braise
  1. Cover and transfer the pot to the oven. Braise the beef for 2.5 hours until fork-tender.
Shred the Meat
  1. Remove the beef from the pot and let it rest for a few minutes. Shred with forks.
Assemble Tacos
  1. Dip corn tortillas in warm beef broth, then heat in an oiled skillet until crispy.
  2. Fill each tortilla with shredded beef and Oaxaca cheese, then fold in half.
  3. Serve with Pico de Gallo and dipping sauce.

Nutrition

Serving: 2tacosCalories: 290kcalCarbohydrates: 25gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

For best results, only assemble the tacos just before serving.

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