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