Ingredients
-
- 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 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
- 3 lbs organic chuck roast beef, cut into chunks (or shank/lamb/chicken)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (optional)
Instructions
- Remove stems and seeds from dried ancho and guajillo chiles. Boil beef stock, add chiles, cover, and let sit for 15–20 minutes.
- Blend softened chiles with garlic, onion, tomatoes, vinegar, spices, and seasonings until smooth to make chili paste.
- Preheat oven to 350°F (175°C). Heat olive oil in a Dutch oven and sear seasoned beef chunks until browned. Remove and set aside.
- Sauté diced onion in the same pot, then stir in chili paste. Add beef stock, water, and seared beef. Cover and simmer briefly, then transfer to oven and braise for 2 ½ hours.
- Remove from oven and shred beef with forks, ensuring meat remains juicy with sauce.
- Set aside 1 cup of broth for dipping and mix with chopped cilantro.
- Heat skillet with a little oil. Dip tortillas in consomé, fry briefly, then fill with shredded beef, cheese, onion, and cilantro. Fold and crisp on both sides.
- Serve tacos hot with dipping consomé and Pico de Gallo if desired.
Notes
- For a vegan option, substitute beef with mushrooms or jackfruit and use vegetable stock.
- Adjust spice level by adding extra chipotles or jalapeños.
- Store meat and consomé separately in the fridge for up to 3 days.
- Freeze cooked birria meat for up to 3 months.
- Use gluten-free corn tortillas for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
