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My Fave Birria Tacos

My Fave Birria Tacos: Savory Flavor in Every Bite

My Fave Birria Tacos are a delicious blend of slow-cooked beef and spices wrapped in warm tortillas, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Paste
  • 4 pieces Dried Guajillo Peppers Substitute with Pasilla for a twist
  • 3 pieces Dried Ancho Chiles Use extra guajillo if unavailable
  • 2 tablespoons Chipotle Peppers in Adobo Swap for smoked paprika for milder flavor
For the Beef & Broth
  • 3 pounds Organic Chuck Roast Consider lamb, goat, or jackfruit for alternatives
  • 4 cups Organic Beef Stock Use vegetable broth for vegan option
  • 1 tablespoon Apple Cider Vinegar Lemon juice is a suitable substitute
Aromatic Ingredients
  • 1 cup Onion (chopped) Yellow or white onions are best
  • 4 cloves Garlic Cloves Add more for a stronger flavor
Vegetables & Seasoning
  • 1 can Crushed Tomatoes Substitute fresh tomatoes for brightness
  • 2 leaves Bay Leaves
  • 2 teaspoons Mexican Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Allspice
For Serving
  • 12 pieces Corn Tortillas Flour tortillas are an alternative
  • 1 cup Shredded Oaxaca Cheese Dairy-free cheese for vegan option
  • 1/2 cup Chopped Fresh Cilantro Green onions or parsley can substitute
  • 1 cup Pico de Gallo Optional fresh topping

Equipment

  • Saucepan
  • blender
  • Oven-safe pot
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare Chili Paste: Remove stems and seeds from guajillo and ancho chiles. Boil 2 cups of beef stock, add chiles, and soak for 15-20 minutes. Blend until smooth.
  2. Sear Beef: Preheat oven to 350°F. Heat olive oil in pot, season chuck roast, and sear for 5-7 minutes on each side. Remove beef and sauté onions until translucent.
  3. Combine Mixtures: Add chili paste to onions, stir for 2 minutes, add reserved beef stock and water, and scrape browned bits. Mix in seared beef.
  4. Braise in Oven: Cover pot and braise for 2.5 hours or until beef is tender. Check liquid level periodically.
  5. Assembly Preparation: Reserve 1 cup broth, add cilantro for dipping. Dip each tortilla in broth and fry in skillet until crispy.
  6. Fill Tacos: Fill tortillas with shredded beef and onions, top with cheese, and cook until cheese melts.

Nutrition

Serving: 2tacosCalories: 350kcalCarbohydrates: 40gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Pre-warm tortillas before filling. Adjust seasoning as needed for flavor enhancement. Use two tortillas for thin corn varieties. Vegan option available with jackfruit.

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