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My Fave Birria Tacos

Beef Birria Recipe

This Beef Birria recipe creates a deeply savory, slightly spicy, and fall-apart tender beef dish served in a rich, brick-red consomé. It is an authentic Mexican comfort food that is perfect for a special weekend project, rewarding you with one of the most satisfying meals you'll ever make. The process involves creating a flavorful chili paste from dried chiles, searing the beef, and then slowly braising it to perfection.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Calories: 38
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 dried guajillo peppers, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 4 chipotle peppers in adobo
  • 1 onion, chopped
  • 4 garlic cloves
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock (or water)
  • 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 into medium-large chunks
  • 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 (or Monterey Jack)
  • 1 cup chopped fresh cilantro
  • Pico de Gallo (optional)

Equipment

  • Skillet
  • Blender
  • Dutch oven or heavy-bottomed pot
  • tongs
  • Cutting board
  • Fine-mesh Sieve
  • Griddle

Method
 

Instructions
  1. MAKE THE CHILI PASTE: Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 30-60 seconds per side until they become fragrant. Be careful not to burn them, or they will turn bitter. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are soft and pliable. Once softened, drain the chiles and add them to a blender along with the chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, 1/2 cup of beef stock, apple cider vinegar, bay leaves, and all the spices (oregano, thyme, cumin, cinnamon, paprika, allspice). Blend everything until you have a completely smooth, vibrant red paste.
  2. PREPARE THE MEAT: While the chiles are soaking, prepare the beef. Pat the chuck roast chunks dry with a paper towel and season them generously on all sides with sea salt, black pepper, and garlic powder. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until a deep brown crust forms. This step is crucial for developing flavor! Once all the beef is browned, remove it from the pot and set it aside.
  3. BRAISE IN THE OVEN: Preheat your oven to 325°F (165°C). In the same pot, add the diced onion and cook for 3-4 minutes until softened. Pour in the chili paste from the blender and cook for 5-7 minutes, stirring constantly, until it darkens in color and becomes very fragrant. Return the seared beef to the pot. Add the remaining 4 cups of beef stock and 2 cups of water. Stir everything together, ensuring the beef is mostly submerged. Bring the mixture to a simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise for 3 to 4 hours, or until the beef is completely tender and falls apart easily with a fork.
  4. ASSEMBLE THE TACOS: Carefully remove the pot from the oven. Skim off the red-tinged fat that has risen to the top of the liquid and reserve it in a separate bowl – this is your secret weapon for frying the tortillas! Use tongs to transfer the large chunks of beef to a cutting board and shred the meat using two forks. Strain the remaining liquid (the consomé) through a fine-mesh sieve into a bowl to remove any solids. Now, assemble the tacos. Dip a corn tortilla into the reserved fat, then place it on a hot skillet or griddle over medium heat. Top with a generous amount of shredded beef and a sprinkle of Oaxaca cheese. Cook for 1-2 minutes per side, until the tortilla is slightly crispy and the cheese is melted. Serve the tacos immediately with a small bowl of the warm consomé for dipping, and garnish with fresh cilantro and pico de gallo.

Notes

Do not skip toasting the dried chiles to unlock their complex, smoky flavor. Get a good, hard sear on the beef for layers of savory depth. The reserved red-tinted beef fat skimmed from the top is the secret to frying the tortillas for their iconic color and flavor. Be patient with the slow braise; the beef is ready when it shreds effortlessly. If the beef is still tough, it simply needs more cooking time.