My Fave Birria Tacos
A rich and flavorful Mexican dish featuring tender beef in a vibrant broth, perfect for taco lovers.
Ingredients
Spices and Seasonings
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo chipotle peppers
- 1 chopped onion
- 4 cloves garlic cloves
- 1/2 cup cup crushed tomatoes
- 1/2 cup cup organic beef stock (You can sub with water)
- 1 Tbsp Tbsp apple cider vinegar
- 2 bay leaves bay leaves
- 2 Tbsps Tbsps Mexican oregano
- 1 tsp tsp dried thyme
- 1/2 tsp tsp cumin
- 1/2 tsp tsp ground cinnamon
- 1/2 tsp tsp smoked paprika
- 1/2 tsp tsp ground allspice
- 3 lbs. lbs. organic chuck roast beef chopped into medium-large chunks
- 1 Tbsp Tbsp Extra virgin olive oil
- 1 tsp tsp sea salt
- 1 tsp tsp black pepper
- 1 tsp tsp garlic powder
- 1/2 onion diced onion
- 4 cups cups organic beef stock
- 2 cups cups water
- 12 organic corn tortillas organic corn tortillas
- shredded Oaxaca cheese
- 1 cup cup chopped fresh cilantro
Instructions
- Toast the dried guajillo and ancho peppers in a dry skillet until fragrant.
- Combine toasted peppers, chipotles, onion, garlic, spices, beef, stock, water, vinegar, and bay leaves in a large pot.
- Bring to a boil, then simmer on low heat for 3 hours until the beef is tender.
- Shred the beef and simmer for an additional 15-20 minutes to thicken the birria.
- Warm tortillas on a griddle or in a dry skillet.
Notes
Garnish with diced onion, fresh cilantro, and a squeeze of lime juice for an authentic touch.