Description
Indulge in the savory goodness of birria tacos with this mouthwatering recipe. Tender, slow-cooked beef in a flavorful chili paste, crispy tortillas, and melted cheese—these tacos are a delicious treat. The consomé dipping sauce adds an extra layer of flavor that’ll make your taste buds dance. Customize the recipe with different meats, cheese, or make it vegan. Perfect for a weekend treat or special occasion!
Ingredients
Chili Paste/Birria:
- 3 Guajillo peppers (reduce to 2 for less spiciness)
- 2 Ancho chiles
- 2 Chipotle peppers in adobo
- 1 Onion
- 4 Garlic cloves
- 1 can Crushed tomatoes
- 2 cups Beef stock (vegetable stock or water as substitutes)
- 2 tbsp Apple cider vinegar
- 2 Bay leaves
- 1 tsp Mexican oregano (or regular oregano)
- 1 tsp Dried thyme
- 1 tsp Cumin
- ½ tsp Ground cinnamon
- 1 tsp Smoked paprika
- ¼ tsp Ground allspice
The Meat + Consommé (Dipping Sauce):
- 2 lbs Chuck roast beef (or lamb, chicken, or shank cuts)
- 2 tbsp Extra virgin olive oil
- 1 Onion (yellow or white)
- 1 tsp Garlic powder
- Sea salt and black pepper to taste
- 2 cups Beef stock
- 2 cups Water
-
Tacos:
- 8 Corn tortillas (store-bought or homemade)
- 8 oz Oaxaca cheese (substitute with mozzarella or another meltable cheese)
- Fresh cilantro (chopped)
Instructions
- Prepare the Chili Paste: Roast guajillo, ancho, and chipotle peppers in a dry skillet until fragrant. Blend them with onions, garlic, crushed tomatoes, spices, and beef stock until smooth. Set aside.
- Cook the Meat: Heat olive oil in a large pot and brown chunks of beef. Add diced onions, garlic powder, salt, and pepper. Pour in beef stock and water, then add the chili paste and bay leaves. Simmer for 3–4 hours until the beef is fork-tender and shreddable.
- Make the Consommé: Remove the beef from the pot, shred it, and reserve the cooking liquid as your consomé.
- Assemble the Tacos: Heat corn tortillas, dip them in the consomé, then fill them with shredded beef and Oaxaca cheese. Fold and fry them in a skillet until golden and crispy.
- Serve: Garnish with fresh cilantro and serve with a side of consomé for dipping.
Notes
- You can substitute the chuck roast with lamb, chicken, or goat for an authentic touch.
- For a dairy-free version, replace the Oaxaca cheese with a dairy-free cheese or omit it.
- To make this recipe vegan, swap the meat for jackfruit or another plant-based alternative.
- Adjust the spiciness by varying the number of chipotle or guajillo peppers.
- If making ahead, store leftover birria and consomé separately in airtight containers for up to 3 days.
- Prep Time: 20min
- Cook Time: 3–4 hours
- Category: Snack
- Method: Braising, Frying
- Cuisine: Mexican
