Description
Enjoy the rich and flavorful Birria Tacos, a traditional Mexican dish featuring tender, slow-braised beef in a smoky chili marinade. These tacos are dipped in savory birria stew broth and cooked until crispy, topped with melted Oaxaca cheese and fresh garnishes for an irresistible meal perfect for gatherings.
Ingredients
Meat
- 1 pound boneless chuck roast (cut into 2 inch cubes)
- 1 pound boneless beef short ribs (cut into 2 inch cubes)
Marinade
- 4 dried guajillo peppers
- 2 dried ancho chili peppers
- 1 can chipotle peppers in adobo
- 3 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 5 cloves garlic
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Cooking
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 32 ounces beef stock
Tacos
- 12 4" corn tortillas
- 1 1/2 cup Oaxaca cheese (grated)
- 1/2 cup chopped onion (optional)
- 1/2 cup Queso Fresco (crumbled)
- Fresh cilantro (chopped)
Instructions
- Season the meat: Season the chuck roast and short ribs with salt and pepper and set aside.
- Prepare chili peppers: Bring a pot of water to a boil, then remove from heat. Soak the guajillo and ancho chilies in the hot water for 10 minutes. Remove, discard stems and seeds.
- Make marinade: Place the soaked chilies in a blender. Add one chipotle pepper with all the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin, and cayenne. Blend until smooth.
- Marinate the meat: Place the meat in a large container and cover with the chili marinade. Toss to coat well. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat oven: Set oven to 300˚F (150˚C).
- Sauté onions: Heat olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook until softened.
- Add meat and spices: Transfer the marinated meat and all marinade into the Dutch oven. Stir in cinnamon sticks, whole cloves, and beef stock.
- Braise the meat: Cover the Dutch oven and place it in the preheated oven. Cook for 3 hours until the meat is tender and shreddable.
- Prepare meat: Remove from oven, skim off excess fat reserving some for cooking the tacos. Remove meat with a slotted spoon and shred using two forks. Return shredded meat to the pot and stir to combine with the sauce.
- Heat reserved fat: In a large skillet, heat one tablespoon of reserved fat over medium-high heat.
- Prepare tortillas: Dip each corn tortilla into the birria stew broth, then add to the heated skillet.
- Assemble tacos: Immediately top the tortilla with grated Oaxaca cheese. When the cheese melts, add some shredded beef and fold the tortilla over to create a taco. Fry until the exterior is crispy and golden.
- Serve tacos: Use a spatula to transfer tacos to a serving platter. Repeat for remaining tortillas. Garnish with chopped onion, crumbled queso fresco, and fresh cilantro if desired.
- Serve with broth: Offer some of the birria stew broth on the side for dipping the tacos, enhancing their rich flavor.
Notes
- For best results, marinate the meat overnight to develop deep flavors.
- Use a heavy Dutch oven to ensure even braising temperature in the oven.
- Reserve the birria meat leftovers for other meals such as quesadillas or burritos.
- Dipping the tortillas in the broth adds moisture and flavor before frying, making the tacos crispy yet juicy.
- Adjust cayenne pepper to control the spiciness level according to your taste.
- Prep Time: 4 hours 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican