Description
Get ready to indulge in My Fave Birria Tacos, a savory delight that promises to elevate your taco night! These tacos are filled with tender, slow-cooked beef that is bursting with flavor, complemented by the rich and aromatic consomé. Each bite melts in your mouth, making them perfect for any occasion—whether a casual weeknight dinner or a festive gathering. The homemade tortillas, packed with juicy beef and topped with gooey Oaxaca cheese, create an unforgettable culinary experience. Serve them with fresh Pico de Gallo and cilantro for an added zing that will leave everyone craving more.
Ingredients
Scale
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp Extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Start by rehydrating the dried chiles. Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until soft. In a blender, combine rehydrated chiles, chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, beef stock (or water), apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, paprika, and allspice. Blend until smooth.
- In a Dutch oven or slow cooker, heat olive oil over medium heat. Season the beef chunks with sea salt, black pepper, and garlic powder. Sear the meat until browned on all sides—this adds flavor!
- Once the meat is browned, pour the blended sauce over the beef in your pot and stir to ensure all pieces are coated well.
- Cover your pot and if using a slow cooker, set it on low for about 150 minutes. If using a Dutch oven on stovetop, simmer gently for about 150 minutes until meat is tender.
- After cooking, shred the beef using two forks. Warm tortillas briefly on a skillet until pliable. Fill each tortilla with shredded beef and top with shredded Oaxaca cheese.
- Garnish with fresh cilantro and serve with Pico de Gallo on the side.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg