My Fave Birria Tacos (Recipe for Printing)

Juicy beef, smoky spices, and melty cheese fill tortillas for a savory, shareable Mexican dish.

# What You Need:

→ Chiles and Aromatics

01 - 4 dried guajillo peppers
02 - 4 dried ancho chiles
03 - 4 chipotle peppers in adobo
04 - 1 onion, chopped
05 - 4 garlic cloves

→ Sauce Base

06 - 1/2 cup crushed tomatoes
07 - 1/2 cup beef stock
08 - 1 tablespoon apple cider vinegar

→ Herbs and Spices

09 - 2 bay leaves
10 - 2 tablespoons Mexican oregano
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon cumin
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground allspice

→ Beef and Seasonings

16 - 3 pounds chuck roast beef, cut into large chunks
17 - 1 tablespoon extra virgin olive oil
18 - 1 teaspoon sea salt
19 - 1 teaspoon black pepper
20 - 1 teaspoon garlic powder

→ Stew and Assembly

21 - 1/2 onion, diced
22 - 4 cups beef stock
23 - 2 cups water
24 - 12 corn tortillas
25 - 1 cup fresh cilantro, chopped
26 - 1 1/2 cups shredded Oaxaca cheese

# How to Make It:

01 - Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for 1-2 minutes until fragrant.
02 - Place toasted chiles in a bowl, cover with hot water, and soak for 10 minutes. Drain, then transfer chiles to a blender along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, 1/2 cup beef stock, apple cider vinegar, and all herbs and spices. Blend until completely smooth.
03 - Season beef chunks with sea salt, black pepper, and garlic powder. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown beef in batches until each side develops a rich crust.
04 - Add the blended chile sauce to the browned beef. Stir in bay leaves, 1/2 diced onion, 4 cups beef stock, and 2 cups water. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until beef is extremely tender.
05 - Remove bay leaves and discard. Shred beef using two forks and return to the broth. Adjust salt to taste.
06 - Heat a skillet over medium. Dip each tortilla briefly in the hot birria broth, then place in the skillet. Sprinkle shredded Oaxaca cheese on top and add a generous portion of shredded beef. Fold tortilla and cook 1-2 minutes per side until crisp and cheese is melted.
07 - Transfer tacos to a plate, sprinkle with chopped fresh cilantro, and serve with a bowl of hot birria broth for dipping.

# Extra Tips:

01 - For maximum flavor, prepare the stew a day ahead and refrigerate overnight to let the flavors develop further.

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