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My Fave Birria Tacos Recipe

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★★★★★

4.9 from 71 reviews

These My Fave Birria Tacos feature tender, flavorful beef slow-cooked in a rich, aromatic chili paste made from dried guajillo, ancho, and chipotle peppers. The mix of spices and slow cooking creates a deeply savory filling perfect for tacos served with consommé for dipping.

Ingredients

Scale

Chili Paste

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion, chopped
  • 4 garlic cloves
  • ½ cup crushed tomatoes
  • ½ cup organic beef stock (or water)
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice

Main Filling

  • 3–4 pounds beef chuck roast (typical for birria, estimated)
  • Salt and pepper, to taste
  • Corn tortillas, for serving
  • Chopped onions, cilantro, lime wedges (for garnish)

Instructions

  1. Prepare the chili paste: Remove stems and seeds from the dried guajillo and ancho chilies. Toast them lightly in a dry pan until aromatic, then soak in hot water for 15 minutes to soften. Blend the soaked chilies with chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth, forming a rich chili paste.
  2. Season the beef: Cut the beef chuck roast into large chunks. Season generously with salt and pepper to enhance flavor.
  3. Combine beef and chili paste: Place the beef chunks in a large pot or slow cooker. Pour the prepared chili paste over the meat, ensuring all pieces are well coated. Add any remaining soaking liquid for extra flavor.
  4. Cook the birria: Cover and slow cook the beef on low for 6-8 hours, or until the meat is tender and falls apart easily. Alternatively, cook on the stovetop over low heat, simmering gently for the same duration, stirring occasionally to prevent burning.
  5. Shred the meat: Remove the cooked beef from the pot and shred with two forks. Return the shredded meat to the cooking liquid, mixing well to absorb the flavors.
  6. Prepare tacos and consommé: Warm corn tortillas on a skillet. Fill each tortilla with the shredded birria meat. Serve tacos alongside a bowl of the cooking broth (consommé) for dipping. Garnish with chopped onions, cilantro, and lime wedges as desired.

Notes

  • Soaking the dried chilies in hot water is essential to soften them and make blending easier.
  • Beef chuck roast is recommended for the ideal tenderness and flavor but brisket can also be used.
  • Slow cooking is key to developing deep flavors and shreddable meat texture.
  • Consommé makes a delicious dipping sauce and adds authenticity to the dish.
  • Adjust the spiciness by modifying the amount of chipotle peppers in adobo.

Keywords: Birria Tacos, Mexican Tacos, Slow Cooked Beef, Chili Paste, Authentic Birria

Find it online: https://mjrecipe.com/my-fave-birria-tacos-recipe/