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My Fave Birria Tacos

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These Birria Tacos are a must-try, filled with tender, slow-cooked beef, melted Oaxaca cheese, and wrapped in crispy corn tortillas. The combination of juicy, seasoned meat and the smoky, flavorful dipping consommé will leave everyone craving more. Perfect for weeknight dinners or special occasions, these tacos are a hit at any gathering!

Ingredients

Chili Paste/Birria:

Guajillo peppers

Ancho chiles

Chipotle peppers in adobo

Onion

Garlic cloves

Crushed tomatoes

Beef stock

Apple cider vinegar

Bay leaves

Mexican oregano

Dried thyme

Cumin

Ground cinnamon

Smoked paprika

Ground allspice

Meat + Consommé (Dipping Sauce):

Chuck roast beef (or lamb or chicken)

Extra virgin olive oil

Onion

Garlic powder

Sea salt

Black pepper

Beef stock

Water

Tacos:

Corn tortillas (store-bought or homemade)

Oaxaca cheese (or mozzarella)

Fresh cilantro

Instructions

  • Make the chili paste: Blend together the guajillo, ancho, and chipotle peppers with onions, garlic, tomatoes, beef stock, apple cider vinegar, and all the spices until smooth.

  • Prepare the meat: In a large pot, brown the chuck roast in olive oil. Add the onion and garlic powder. Add the beef stock, water, and bay leaves. Simmer until the meat is tender and shreds easily.

  • Assemble the tacos: Dip tortillas in the consommé, then fill with shredded beef and Oaxaca cheese. Fry on both sides until crispy.

  • Serve: Garnish with fresh cilantro and serve with a side of consommé for dipping.

Notes

  • Storage: Store the beef and consommé separately in airtight containers in the fridge for up to 3 days.

  • Reheating: Reheat the beef and consommé over medium heat on the stove. Reheat the tacos by pan-frying them again for crispiness.

  • Make-ahead: Birria and consommé can be made a day in advance and stored in the fridge.

Find it online: https://recipesbyjanet.com/my-fave-birria-tacos/