Description
Slow-cooked birria tacos packed with rich chili flavor, crispy cheese, and savory dipping sauce.
Ingredients
CHILI PASTE:
4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock (or water)
1 tablespoon apple cider vinegar
2 bay leaves
2 Tbsps Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice
THE MEAT + CONSOMÉ:
3 lbs organic chuck roast beef, chopped into chunks
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups beef stock
2 cups water
TACOS:
12 corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Instructions
1. Toast dried peppers, soak until soft.
2. Blend soaked peppers with garlic, onions, tomatoes, vinegar, spices, and beef stock to form chili paste.
3. Sear meat in olive oil, season, and add onion.
4. Pour in chili paste, beef stock, and water. Add bay leaves.
5. Simmer on low for 3–4 hours until meat is fall-apart tender.
6. Shred meat and strain broth for dipping sauce (consomé).
7. Dip tortillas in fat layer of broth, fill with meat and cheese, and pan-fry until crispy.
8. Serve with cilantro and dipping broth.
Notes
Use lamb, shank, or chicken as alternative meats.
Freeze shredded meat and broth separately.
Oaxaca cheese melts best, but mozzarella or Monterey Jack work too.
- Prep Time: 30 mins
- Cook Time: 4 hrs
- Category: Dinner, Tacos, Mexican
- Method: Stovetop, Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg