How My Fave Birria Tacos Will Elevate Your Taco Game

Oh, my goodness! If you’re anything like me, you know that tacos are a staple in any household. But let me tell you, my fave Birria Tacos are about to elevate your taco game to a whole new level! With rich beef, spicy chiles, and a depth of flavor that will have your family begging for more, this is one recipe you won’t want to miss. Plus, it’s perfect for quick family dinners or even a cozy weeknight dinner idea. And if you’re looking for something to pair with these delicious tacos, check out my Green Goddess Juice for a refreshing drink!

Why You’ll Love This Recipe

• Rich, authentic flavors that transport you straight to Mexico.
• Perfect for meal prep and easy to store for later.
• Great for family gatherings or a cozy night in.
• Can be made on the stovetop or in a slow cooker for convenience.
• Pairs beautifully with a variety of sides, making it a versatile dish.

Ingredients

To make my fave Birria Tacos, you’ll need the following ingredients:

• 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 juice + 1 tbsp 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
• 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
• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de gallo

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into how to make these scrumptious Birria Tacos!

1. Start by preparing the chiles. Remove the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them!
2. Once toasted, place the chiles in a blender along with the chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple juice, vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
3. In a large pot, heat the olive oil over medium-high heat. Season the beef chunks with salt, black pepper, and garlic powder. Sear the beef in the pot until browned on all sides.
4. Pour the blended sauce over the beef, add the diced onion, and stir to combine. Add the remaining beef stock and water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours until the beef is tender and easily shredded.
5. Once the beef is cooked, shred it with two forks and return it to the pot. Stir to combine with the sauce.
6. To serve, heat the corn tortillas in a skillet. Fill each tortilla with the shredded beef mixture, top with Oaxaca cheese, fresh cilantro, and pico de gallo. Enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Birria Tacos turn out perfectly:

• For an even richer flavor, let the beef marinate in the sauce overnight before cooking.
• If you’re short on time, you can use a pressure cooker to speed up the cooking process.
• Feel free to customize your toppings! Avocado, radishes, or even a squeeze of lime can add a delightful twist.
• Make sure to serve the tacos with a side of the broth for dipping – it’s a game changer!

How to Serve

These Birria Tacos are best served hot and fresh! I love to serve them with:

• A side of Green Juice for Beginners for a refreshing contrast.
• Some crispy tortilla chips and guacamole for a fun appetizer.
• And of course, a big bowl of pico de gallo to add that fresh zing!

Make Ahead and Storage

If you’re planning ahead, these tacos are perfect for meal prep! You can make the beef filling in advance and store it in the fridge for up to 3 days. Just reheat it when you’re ready to serve. You can also freeze the beef for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container.

So, there you have it! My fave Birria Tacos are not just a meal; they’re an experience. Whether you’re looking for a quick family dinner or a special occasion dish, these tacos will surely impress. And if you’re in the mood for something different, don’t forget to check out my Anti-Inflammatory Detox Home Remedy Green Juice for a healthy boost!

My Fave Birria Tacos

Delicious and hearty birria tacos featuring tender beef and rich flavors, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 650

Ingredients Method Notes

Ingredients

  

Dried Chiles

• 4 pieces dried guajillo peppers
• 4 pieces dried ancho chiles
• 4 pieces chipotle peppers in adobo

Vegetables

• 1 piece onion, chopped
• 4 cloves garlic cloves
• 0.5 cup crushed tomatoes

Broth & Liquids

• 0.5 cup organic beef stock (you can sub with water)
• 1 tbsp apple juice + vinegar
• 2 tbsps mexican oregano
• 1 tsp dried thyme
• 0.5 tsp cumin
• 0.5 tsp ground cinnamon
• 0.5 tsp smoked paprika
• 0.5 tsp ground allspice

Meat

• 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

Additional Ingredients

• 0.5 piece diced onion
• 4 cups organic beef stock
• 2 cups water
• 12 pieces organic corn tortillas
• shredded oaxaca cheese
• 1 cup chopped fresh cilantro
• 1 cup pico de gallo

Method

 

1. Toast dried chiles, then blend with vegetables, broth, and spices to make the sauce.
2. Sear the beef chunks in olive oil until browned, then add the sauce and simmer until tender, about 2-3 hours.
3. Warm the tortillas and fill with shredded beef, cheese, cilantro, and pico de gallo.

Notes

For extra flavor, marinate the beef overnight before cooking.