Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection\u2014these are hands down the best homemade tacos you\u2019ll ever sink your teeth into. We\u2019re talking braising a rich birria de rez, crafting a flavorsome consom\u00e9, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.<\/p>\n
Ingredientes<\/strong> TO MAKE THE CHILI PASTE:
\nCHILI PASTE:
\n4 dried guajillo peppers
\n4 dried ancho chiles
\n4 chipotle peppers in adobo
\n1 onion, chopped
\n4 garlic cloves
\n\u00bd cup crushed tomatoes
\n\u00bd cup organic beef stock (You can sub with water)
\n1 tablespoon apple cider vinegar
\n2 bay leaves
\n2 Tbsps Mexican oregano
\n1 teaspoon dried thyme
\n\u00bd teaspoon cumin
\n\u00bd teaspoon ground cinnamon
\n\u00bd teaspoon smoked paprika
\n\u00bd teaspoon ground allspice
\nTHE MEAT + CONSOMME [DIPPING] SAUCE:
\n3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
\n1 tablespoon Extra virgin olive oil
\n1 teaspoon sea salt
\n1 teaspoon black pepper
\n1 teaspoon garlic powder
\n\u00bd onion, diced
\n4 cups organic beef stock
\n2 tazas de agua
\nTACOS:
\n12 organic corn tortillas
\nshredded Oaxaca cheese
\n1 cup chopped fresh cilantro
\nInstrucciones<\/strong><\/p>\nContinued on the next page<\/h5>\n
\nRemove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles and cover and allow it to sit for 15-20 minutes.
\nWhen the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another \u00bd cup or more of beef stock (or water) for desired consistency + less thickness.
\nTO MAKE THE \u2018MEAT\u2019:
\nPreheat the oven to 350 degrees Fahrenheit.
\nIn a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared.
\nIn the same pot, add the onions, saut\u00e9ing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low and allow to simmer for another minute or so.
\nLET EVERYTHING BRAISE IN THE OVEN:
\nCarefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 \u00bd hours or until the beef is really tender and can be easily shredded using forks.
\nRemove from oven and begin shredding all of the meat until completely \u201cpulled\u201d in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).
\nTO ASSEMBLE THE TACOS:
\nRemove 1 cup of the broth\/liquid from the cooked beef and add to a small bowl. Add some fresh chopped cilantro to the top and set aside as the dipping sauce.
\nIn a medium skillet or fry pan (ensure that it\u2019s entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.
\nCarefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet\/pan and fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice \u201cchar\u201d. Remove from heat once golden on both side and repeat until all tacos are made.
\nServe with the dipping sauce and enjoy!
\nBon Appetit!
\nTips & Tricks
\nSTORAGE:
\nPlace any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
\nSPICES\/HERBS:
\nIf desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
\nMAKE AHEAD:
\nAll ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
\nNutrition
\nCalories: 38kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg<\/p>\n\n