Description
These My Fave Birria Tacos feature tender slow-cooked chuck roast in a rich homemade sauce made with guajillo peppers, ancho chiles, chipotle peppers, and aromatic Mexican spices. Served in corn tortillas with melted Oaxaca cheese, fresh cilantro, and pico de gallo, they’re packed with smoky, savory flavor.
Ingredients
Scale
For the Birria Sauce:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (You can sub with 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
For the Beef:
- 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
For Assembling:
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Prepare the dried guajillo and ancho chiles by removing their stems and seeds where applicable.
- Add the prepared dried chiles and chipotle peppers in adobo to a blender.
- Add the chopped onion, garlic cloves, crushed tomatoes, 1/2 cup beef stock, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
- Cut the chuck roast into medium-large chunks if necessary. Season the beef with sea salt, black pepper, and garlic powder.
- Heat the extra virgin olive oil in a large pot or Dutch oven. Add the seasoned beef and diced onion.
- Pour the prepared chile sauce over the beef. Add the remaining 4 cups of beef stock and 2 cups of water. Stir to combine.
- Cover and cook over low heat until the beef is very tender and easily pulls apart with two forks. Cooking time will depend on the pot and heat level.
- Remove the beef from the cooking liquid and shred it using two forks. Reserve the flavorful broth.
- Warm the corn tortillas and fill each with shredded birria beef and Oaxaca cheese.
- Fold the tortillas and cook in a skillet or on a flat griddle until lightly crisp and the cheese has melted.
- Finish with chopped fresh cilantro and pico de gallo. Serve warm with reserved birria broth for dipping.
Notes
- The 1/2 cup of beef stock in the chile sauce can be replaced with water, as specified in the recipe.
- Cook the chuck roast until it is fork-tender before shredding.
- Keep some cooking broth with the shredded beef to maintain moisture and serve extra broth for dipping.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop / Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: My Fave Birria Tacos, birria tacos, beef birria tacos, shredded beef tacos, homemade birria, Mexican tacos, cheesy beef tacos