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The ultimate homemade taco experience with tender, juicy beef and crispy, cheesy shells
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 tacos
INGREDIENTS
CHILI PASTE:
- 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 (water works too)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
MEAT & CONSOMME:
- 3 lbs. organic chuck roast beef, cut into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
TACOS:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
INSTRUCTIONS
FOR THE CHILI PASTE:
- Remove stems and seeds from the dried ancho and guajillo chiles.
- Bring beef stock to a boil in a medium pot, add chiles, cover, and let sit for 15-20 minutes until softened.
- Transfer softened chiles to a blender or food processor along with remaining ingredients and blend until smooth. Add more stock or water if needed for desired consistency.
FOR THE MEAT:
- Preheat oven to 350°F.
- Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder, then sear 3-4 minutes per side until golden. Work in batches if needed. Set aside on paper towels.
- In the same pot, sauté onions until fragrant and translucent, about 1-2 minutes.
- Add chili paste and stir, simmering for 1-2 minutes.
- Pour in beef stock and water, stirring to combine.
- Return seared beef to the pot, stir, and let simmer on low for another minute.
BRAISING:
- Transfer dutch oven to the preheated oven and braise for about 2½ hours until beef is very tender and easily shredded with forks.
- Remove from oven and shred all meat completely.
ASSEMBLING TACOS:
- Remove 1 cup of broth from the cooked beef and transfer to a small bowl. Add fresh cilantro to create your dipping sauce (consomme).
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Dip a tortilla in the consomme and place it in the heated skillet.
- Top with shredded beef, diced onions, cilantro, and shredded cheese.
- Fold in half and cook until cheese melts, then flip to the other side until golden and crispy.
- Repeat with remaining tortillas.
Serve tacos with the dipping sauce on the side. Enjoy!
NOTES
- Storage: Store leftovers separately in airtight containers for up to 3-4 days. Reheat tacos in a 350°F oven until warmed through.
- Adjustments: Feel free to reduce spice amounts to suit your taste preferences.
- Make Ahead: All components can be prepared separately and assembled when ready to serve.
- Protein Options: While beef is traditional, you can also use lamb or chicken—any meat that shreds well works!
Crispy, flavorful, and impossibly delicious—these birria tacos with rich consomme for dipping are sure to become a family favorite!
PrintIRRESISTIBLE BIRRIA TACOS
The ultimate homemade taco experience with tender, juicy beef and crispy, cheesy shells
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 tacos 1x
Ingredients
Scale
CHILI PASTE:
- 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 (water works too)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
MEAT & CONSOMME:
- 3 lbs. organic chuck roast beef, cut into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
Instructions
FOR THE CHILI PASTE:
- Remove stems and seeds from the dried ancho and guajillo chiles.
- Bring beef stock to a boil in a medium pot, add chiles, cover, and let sit for 15-20 minutes until softened.
- Transfer softened chiles to a blender or food processor along with remaining ingredients and blend until smooth. Add more stock or water if needed for desired consistency.
FOR THE MEAT:
- Preheat oven to 350°F.
- Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder, then sear 3-4 minutes per side until golden. Work in batches if needed. Set aside on paper towels.
- In the same pot, sauté onions until fragrant and translucent, about 1-2 minutes.
- Add chili paste and stir, simmering for 1-2 minutes.
- Pour in beef stock and water, stirring to combine.
- Return seared beef to the pot, stir, and let simmer on low for another minute.
BRAISING:
- Transfer dutch oven to the preheated oven and braise for about 2½ hours until beef is very tender and easily shredded with forks.
- Remove from oven and shred all meat completely.
ASSEMBLING TACOS:
- Remove 1 cup of broth from the cooked beef and transfer to a small bowl. Add fresh cilantro to create your dipping sauce (consomme).
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Dip a tortilla in the consomme and place it in the heated skillet.
- Top with shredded beef, diced onions, cilantro, and shredded cheese.
- Fold in half and cook until cheese melts, then flip to the other side until golden and crispy.
- Repeat with remaining tortillas.
Serve tacos with the dipping sauce on the side. Enjoy!
Notes
- Storage: Store leftovers separately in airtight containers for up to 3-4 days. Reheat tacos in a 350°F oven until warmed through.
- Adjustments: Feel free to reduce spice amounts to suit your taste preferences.
- Make Ahead: All components can be prepared separately and assembled when ready to serve.
- Protein Options: While beef is traditional, you can also use lamb or chicken—any meat that shreds well works!