Description
Experience rich, tender, and flavorful Birria tacos made with slow-cooked chuck roast simmered in a smoky, spicy chili sauce, served with melty Oaxaca cheese and fresh cilantro on warm corn tortillas.
Ingredients
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4 dried guajillo peppers
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4 dried ancho chiles
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4 chipotle peppers in adobo
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1 onion, chopped
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4 garlic cloves
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½ cup crushed tomatoes
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½ cup organic beef stock (or water)
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1 Tbsp apple cider vinegar
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2 bay leaves
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2 Tbsp Mexican oregano
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1 tsp dried thyme
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½ tsp cumin
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½ tsp ground cinnamon
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½ tsp smoked paprika
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½ tsp ground allspice
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3 lbs organic chuck roast beef, chopped into medium-large chunks
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1 Tbsp extra virgin olive oil
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1 tsp sea salt
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1 tsp black pepper
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1 tsp garlic powder
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½ onion, diced
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4 cups organic beef stock
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2 cups water
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12 organic corn tortillas
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Shredded Oaxaca cheese
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1 cup chopped fresh cilantro
Instructions
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Prepare the chiles: Remove stems and seeds from guajillo and ancho peppers. Toast lightly in a dry skillet until fragrant. Soak all dried chiles (guajillo, ancho, chipotle in adobo) in hot water for 20 minutes until soft.
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Make the chili sauce: Blend soaked chiles with chopped onion, garlic, crushed tomatoes, ½ cup beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
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Brown the beef: Season chuck roast chunks with salt, pepper, and garlic powder. Heat olive oil in a large pot or Dutch oven and brown the beef on all sides.
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Simmer the birria: Add diced onion to pot, then pour in the chili sauce, remaining beef stock, and water. Bring to a boil, reduce heat, cover, and simmer for 3–4 hours until beef is tender and shreds easily. Remove bay leaves.
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Shred beef: Remove beef from pot, shred with forks, and mix some of the sauce for moist, flavorful meat.
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Assemble tacos: Warm corn tortillas, add shredded beef and Oaxaca cheese, fold, and cook on a griddle or skillet until cheese melts and tortillas crisp slightly.
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Serve: Garnish with chopped cilantro. Optionally, serve with a cup of the birria broth (consommé) for dipping.
Notes
For extra depth, you can add cloves or star anise to the sauce.
If you want a spicier birria, increase chipotle peppers or add fresh jalapeños.
Leftover birria makes excellent quesadillas or nachos.
- Prep Time: 30 minutes
- Cook Time: 3.5 to 4 hours (slow simmer)
- Category: Main Course / Mexican Street Food
- Method: Slow Cooking / Simmering / Grilling
- Cuisine: Mexican
Keywords: birria tacos, Mexican tacos, slow cooked beef, chipotle, guajillo, ancho chile, consommé