Description
This homemade birria tacos recipe features slow-braised beef, crispy corn tortillas, and melty Oaxaca cheese, all served with a rich dipping consomé. It’s bold, comforting, and endlessly customizable for your favorite taco night.
Ingredients
-
3 dried guajillo chiles
-
2 dried ancho chiles
-
1 chipotle pepper in adobo
-
1 small onion
-
4 garlic cloves
-
1 cup crushed tomatoes
-
1 tbsp apple cider vinegar
-
1 tsp Mexican oregano
-
1/2 tsp cumin, cinnamon, paprika, allspice
-
2 bay leaves
-
3 lbs beef chuck roast
-
1 tbsp olive oil
-
Garlic & onion powder, salt, pepper
-
3 cups beef stock
-
1 cup water
-
8–10 corn tortillas
-
1 1/2 cups Oaxaca cheese
-
1/4 cup cilantro (for garnish)
Instructions
-
Soak dried chiles, then blend with other chili paste ingredients.
-
Sear seasoned beef until browned.
-
Sauté onion, add paste, stock, and beef. Simmer and braise for 2.5 hours.
-
Shred beef and reserve consomé.
-
Dip tortillas in consomé, fill with beef and cheese, fold, and crisp in a skillet.
-
Serve hot with cilantro and dipping sauce.
Notes
- Use jackfruit or mushrooms for a vegan option.
- Mozzarella works if you can’t find Oaxaca cheese.
- Make chili paste ahead and refrigerate up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising & Skillet Frying
- Cuisine: Mexican