Melt-in-Your-Mouth Birria Tacos for Ultimate Flavor Lovers

Experience bold flavors with these customizable Birria Tacos, perfect for any occasion.

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 6 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Chili Paste

4 pieces Dried Guajillo Peppers Provide rich flavor and heat; substitute with pasilla if you're looking for a different taste.
4 pieces Dried Ancho Chiles Adds subtle sweetness and earthiness; you can use other mild chiles in a pinch.
2 pieces Chipotle Peppers in Adobo Present a smoky flavor; cayenne can replace them for heat but will alter the taste.
4 cloves Garlic Cloves Imparts aromatic depth; consider garlic powder as a quick alternative.

Braising Liquid

4 cups Organic Beef Stock Enhances the richness; using water will reduce the overall flavor profile.
1/4 cup Apple Cider Vinegar Balances the flavors; swap for white wine vinegar if necessary.
1 can Crushed Tomatoes Adds acidity and moisture; fresh tomatoes can stand in for canned.
2 pieces Bay Leaves Provide herbal notes; feel free to omit if you can't find them.
1 tablespoon Mexican Oregano Adds unique zest; you can substitute with regular oregano.
1 teaspoon Dried Thyme
2 teaspoons Cumin
1/2 teaspoon Ground Cinnamon
1 teaspoon Smoked Paprika
1/4 teaspoon Ground Allspice

Meat

3 pounds Organic Chuck Roast Beef The main protein for your Birria Tacos; any meat that shreds well works beautifully.
2 tablespoons Extra Virgin Olive Oil Used for searing; any cooking oil will do if you're in a pinch.

Tacos

12 pieces Organic Corn Tortillas Form the taco base; opt for flour tortillas if not gluten-free.
2 cups Shredded Oaxaca Cheese Adds creaminess; swap with any melting cheese or use vegan cheese for a dairy-free option.

Toppings

1 cup Chopped Fresh Cilantro Offers freshness and a burst of color; optional if you're not a fan.
2 cups Pico de Gallo Fresh topping; can be homemade or store-bought for convenience.

Seasonings

1 teaspoon Sea Salt Essential seasonings to enhance the flavor of your Birria Tacos.
1 teaspoon Black Pepper
1 teaspoon Garlic Powder

Equipment

blender
Dutch oven
Skillet

Method

Step‑by‑Step Instructions

Start by soaking the dried guajillo and ancho chiles in 2 cups of organic beef stock for about 15 minutes until they soften. Once soft, transfer the chiles to a blender along with the chipotle peppers, crushed tomatoes, and garlic cloves. Blend until you achieve a smooth, velvety chili paste, which will be the heart of flavor for your Birria Tacos.
Preheat your oven to 350°F (175°C) while you season your organic chuck roast beef with sea salt, black pepper, and garlic powder. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Sear the beef for about 4-5 minutes on each side until it's beautifully browned, then remove the beef and set it aside.
In the same Dutch oven, reduce the heat to medium and sauté one chopped onion until it's translucent and fragrant, about 3-4 minutes. Stir in the prepared chili paste and cook for another 2 minutes, allowing the spices to bloom. Next, return the seared beef to the pot and add 2 cups of beef stock, along with a splash of apple cider vinegar and a couple of bay leaves to enhance the depth of flavor.
Cover the Dutch oven and transfer it to the preheated oven. Let the beef braise for about 2.5 hours, or until it effortlessly shreds apart with a fork. After this time, the house will be filled with irresistible aromas.
Once braised, carefully remove the beef from the pot and shred it using two forks. Strain the remaining broth to retain the flavorful consomé, discarding any solids. Set aside a cup of this liquid for dipping, adding chopped fresh cilantro for that extra burst of freshness when serving alongside your Birria Tacos.
Heat a skillet over medium heat and lightly dip the organic corn tortillas in the reserved consomé to enhance flavor. Fill each tortilla with a generous portion of the shredded beef and top it with shredded Oaxaca cheese and sautéed onions. Fold the tortillas in half.
In the same skillet, heat a bit more oil over medium-high heat. Fry each filled tortilla for about 2-3 minutes per side, or until they are golden brown and crispy.
Plate your crispy tacos with a small bowl of the rich consomé for dipping. Top your Birria Tacos with fresh cilantro and pico de gallo for a vibrant finish.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 22gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Make the chili paste and braise the meat a day in advance to enhance the flavors. Use two tortillas per taco to prevent breaking and lightly fry them before filling to maintain crispiness.

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