Description
Authentic Mexican birria tacos made with tender, slow-braised chuck roast in a rich and aromatic chili broth, served with warm corn tortillas, melted Oaxaca cheese, and fresh toppings for a deeply flavorful and comforting meal.
Ingredients
Scale
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 3 lbs organic chuck roast beef, chopped
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (for serving)
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Lightly toast in a pan for 2-3 minutes until fragrant.
- In a blender, combine toasted chiles, chipotle peppers, chopped onion, garlic, crushed tomatoes, 1/2 cup beef stock, and apple cider vinegar. Blend until smooth to make the chili paste.
- Season beef chunks with sea salt, black pepper, garlic powder, cumin, and smoked paprika.
- Heat olive oil in a Dutch oven over medium-high heat. Brown beef on all sides, about 5-7 minutes. Remove and set aside.
- Add diced onions to the pot and sauté for 2-3 minutes until translucent.
- Return beef to the pot. Add chili paste, bay leaves, oregano, thyme, cinnamon, allspice, 4 cups beef stock, and water. Bring to a simmer.
- Cover and transfer to a preheated 300°F (150°C) oven. Braise for 4-5 hours until meat is fork-tender.
- Warm corn tortillas on a skillet. Dip each tortilla in the braising liquid, then fill with shredded beef, Oaxaca cheese, cilantro, and Pico de Gallo.
- Fold tortillas and serve immediately with extra broth for dipping.
Notes
- For a milder flavor, reduce or omit chipotle peppers.
- Leftover meat and broth can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- Skim excess fat from the broth before serving if desired.
- Serve with lime wedges and additional toppings like diced onions and avocado.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 325
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg