Birria Tacos

My Favorite Birria Tacos

Introduction

If you’re craving a deliciously rich and flavorful dish, look no further than My Favorite Birria Tacos! These tacos are beloved for their juicy, tender meat and aromatic spices, creating a meal that warms the heart. Perfect for gatherings or a cozy family dinner, these tacos are sure to impress anyone at your table.

Why You’ll Love This Recipe

• Unbelievably Delicious: Savory and spicy, with layers of rich flavor.
• Comfort Food: Perfect for family gatherings or cozy nights in.
• Crowd-Pleaser: Great for impressing guests with minimal effort.
• Simple Ingredients: Made with easily accessible components you might already have in your kitchen.
• Unique Flavor: A special blend of spices gives this dish a unique twist compared to other taco recipes.

Ingredients Needed

For the chili paste:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock (or water)
• 1 Tbsp apple cider vinegar
• 2 bay leaves

For the meat:

• 3 lbs. organic chuck roast, chopped into medium-large chunks
• 1 Tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 cups organic beef stock
• 2 cups water

To assemble the tacos:

• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo

How to Make My Favorite Birria Tacos

1. Make the Chili Paste:
2. Start by soaking the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften. Drain and place them in a blender. Add the chipotle peppers, chopped onion, minced garlic, crushed tomatoes, beef stock, apple cider vinegar, and bay leaves. Blend until you have a smooth paste. This paste will add a wonderful depth of flavor to the tacos.
3. Prepare the Meat:
4. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast chunks with sea salt, black pepper, and garlic powder. Brown the meat in the pot on all sides for about 5-7 minutes. This step enhances the flavor by giving the meat a nice sear.
5. Let Everything Braise in the Oven:
6. Pour the chili paste over the browned meat, add the beef stock and water, and stir to combine. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven set at 300°F (150°C). Let it cook for about 3 hours or until the meat is incredibly tender.
7. Assemble the Tacos:
8. Once the meat is done, remove it from the oven and shred the beef using two forks. Warm the corn tortillas in a skillet or microwave. To assemble, fill each tortilla with shredded beef, top with Oaxaca cheese, and garnish with chopped cilantro and Pico de Gallo. Serve warm and enjoy each delicious bite.

Serving and Storage Tips

Serve your birria tacos with extra sides of beef stock for dipping, along with lime wedges for a fresh finishing touch. These tacos are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Helpful Notes

• For a spicier kick, feel free to add more chipotle peppers to the chili paste.
• You can use chicken or pork instead of beef for a different flavor.

Conclusion

My Favorite Birria Tacos are the perfect blend of comfort food and flavor that people love. With rich, tender meat and a warming spice blend, this dish is sure to become a favorite in your home. If you try this recipe, please leave a comment and a star rating! Share it with your friends on social media, and let us know what variations you tried below!

Frequently Asked Questions (FAQ)

Can I use a different cut of meat?

Yes, you can use brisket or short ribs instead of chuck roast for a different flavor and texture.

How do I make this gluten-free?

Ensure all stock and seasoning ingredients are labeled gluten-free, and you’re good to go!

Can I freeze leftover birria?

Absolutely! Cool it down completely before storing in an airtight container. You can freeze it for up to 3 months.

My Favorite Birria Tacos

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• Author: chef-ava
• Total Time: 195 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Description

Deliciously rich and flavorful birria tacos made with tender meat and aromatic spices, perfect for gatherings or cozy family dinners.

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Ingredients

Scale 1x2x3x

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock (or water)
• 1 Tbsp apple cider vinegar
• 2 bay leaves
• 3 lbs. organic chuck roast, chopped into medium-large chunks
• 1 Tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 cups organic beef stock
• 2 cups water
• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo

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Instructions

1. Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften. Drain and place them in a blender. Add the chipotle peppers, chopped onion, minced garlic, crushed tomatoes, beef stock, apple cider vinegar, and bay leaves. Blend until you have a smooth paste.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast chunks with sea salt, black pepper, and garlic powder. Brown the meat in the pot on all sides for about 5-7 minutes.
3. Pour the chili paste over the browned meat, add the beef stock and water, and stir to combine. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven set at 300°F (150°C). Let it cook for about 180 minutes or until the meat is incredibly tender.
4. Once the meat is done, remove it from the oven and shred the beef using two forks. Warm the corn tortillas in a skillet or microwave. To assemble, fill each tortilla with shredded beef, top with Oaxaca cheese, and garnish with chopped cilantro and Pico de Gallo. Serve warm.

Notes

For a spicier kick, feel free to add more chipotle peppers to the chili paste. You can use chicken or pork instead of beef for a different flavor.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taco
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg