Description
Birria Tacos are an indulgent and flavorful dish featuring a rich and spicy beef stew, typically served with crispy tortillas and a side of consommé for dipping. The smoky chili paste gives the meat a deep, earthy flavor that’s perfect for tacos.
Ingredients
- Guajillo peppers (reduce to 2 for less spiciness)
- Ancho chiles (adds an earthy flavor with mild heat)
- Chipotle peppers in adobo (adds a spicy, smoky kick)
- 1 onion
- 4 garlic cloves
- 1 can crushed tomatoes (no added salt preferred)
- 2 cups beef stock (can substitute with vegetable stock or water)
- 1 tbsp apple cider vinegar (adds acidity to balance the richness)
- 2 bay leaves (adds herbal, slightly floral undertones)
- Mexican oregano (can substitute with regular oregano)
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/4 tsp ground allspice
Instructions
-
Prepare the Chili Paste:
Toast guajillo, ancho, and chipotle peppers in a hot pan for 1-2 minutes until fragrant. Remove stems and seeds. Blend the peppers with garlic, onion, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, and spices (oregano, thyme, cumin, cinnamon, smoked paprika, and allspice) until smooth. Set aside. -
Marinate the Beef:
Cut beef into large chunks and marinate it in the chili paste. Coat the beef thoroughly. Let it sit for at least 1 hour or refrigerate overnight for enhanced flavor. -
Cook the Beef:
In a large pot, add the marinated beef and enough water or beef stock to cover the meat. Bring to a boil, then reduce the heat and simmer for 2-3 hours or until the meat is tender and can be easily shredded. Skim off any impurities as it cooks. -
Shred the Beef:
Remove the beef from the pot and shred it using two forks, discarding any fatty pieces. Strain the broth to remove bay leaves and solids. -
Assemble the Tacos:
Warm tortillas and stuff them with shredded beef. For extra flavor, briefly dip the tortillas in the consommé before adding the meat. Top with cilantro, diced onions, and a squeeze of lime. -
Serve with Consommé:
Serve the tacos hot with the strained consommé on the side for dipping.
Notes
- Chili Paste: Toasting the dried peppers brings out their natural flavors. Avoid burning them to prevent bitterness.
- Beef Cooking: Cook low and slow for the best tenderness and flavor.
- Consommé: The consommé is essential for dipping the tacos and adds a rich, flavorful experience
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican