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–+ servings
Birria Tacos

Irresistible Birria Tacos with Flavor-Packed Consomé

Experience the flavorful explosion of Birria Tacos made with tender meat and crispy tortillas, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 tacos
Course: Beef
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Filling
  • 3 lbs Organic Chuck Roast Alternatives include chicken, lamb, or goat.
  • 4 pieces Dried Guajillo Peppers Adds mild heat and rich color; substitute with other mild dried chilies if unavailable.
  • 4 pieces Dried Ancho Chiles Provides a sweet, fruity flavor; can be replaced with Pasilla chiles.
  • 2 pieces Chipotle Peppers in Adobo Delivers a smoky kick; use canned jalapeños as a substitute for added heat.
  • 1 medium Onion Chopped and diced; shallots work as a suitable alternative.
  • 4 cloves Garlic Cloves Adds aromatic depth; garlic powder can be used in a pinch.
  • 14.5 oz Crushed Tomatoes Adds acidity and moisture; substitute with tomato sauce if desired.
  • 4 cups Organic Beef Stock Provides a rich base for the chili paste; can use vegetable stock for a vegetarian version.
For the Seasoning
  • 1 tbsp Cumin
  • 1 tbsp Dried Thyme
  • 0.5 tsp Ground Cinnamon
  • 1 tbsp Smoked Paprika
  • 0.5 tsp Ground Allspice
  • 1 tsp Mexican Oregano Substitute with regular oregano or dried basil if necessary.
  • 1 tbsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tbsp Apple Cider Vinegar Adds acidity; lemon juice can be an alternative.
  • 2 pieces Bay Leaves Infuse a subtle herbal flavor; thyme leaves can be used as a substitute.
For the Tacos
  • 12 pieces Tortillas Organic corn; opt for flour tortillas if preferred.
  • 2 cups Shredded Oaxaca Cheese Melts beautifully; use vegan cheese alternatives for a dairy-free version.
  • 0.5 cup Chopped Fresh Cilantro Provides freshness and garnish; replace with parsley if desired.
  • 1 cup Pico de Gallo A fresh topping for added flavor; can use store-bought or homemade.
  • 2 tbsp Extra Virgin Olive Oil For searing meat; substitute with vegetable or canola oil as needed.

Equipment

  • Dutch oven
  • Blender
  • Skillet

Method
 

Preparation
  1. Start by soaking the dried Guajillo and Ancho peppers in boiling beef stock for 15-20 minutes until softened. Blend the peppers with crushed tomatoes, garlic, cumin, and apple cider vinegar until smooth.
  2. Preheat your oven to 350°F (175°C). Season the organic chuck roast with salt and pepper. In a dutch oven, heat extra virgin olive oil over medium-high heat, sear the beef chunks until golden brown on all sides.
  3. In the same dutch oven, sauté the chopped onions until they turn translucent, about 5 minutes. Stir in your chili paste, let it simmer, then add the remaining beef stock and bay leaves.
  4. Transfer the dutch oven to the oven and braise for about 2.5 hours. Check for tenderness after an hour; the beef should be easy to shred.
  5. Once tender, remove the beef from the oven, let it cool slightly, and shred into pieces.
  6. Heat olive oil in a skillet, dip tortillas in the reserved consomé, fill with shredded beef, chopped onions, and cheese, then fry until crispy.
  7. Serve the Birria Tacos with the reserved consomé for dipping, garnished with cilantro and Pico de Gallo.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 3mg

Notes

Use two tortillas per taco to hold the fillings. Lightly toast tortillas for added crispness. Monitor the beef during braising for perfect tenderness.

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