Homemade Birria Tacos with Dipping Sauce

🕒 Prep Time: 20 min | Cook Time: 2 hr 30 min | Total Time: 2 hr 50 min

Ingredients

CHILI PASTE

• 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 Tbsp apple cider vinegar
• 2 bay leaves
• 2 Tbsp Mexican oregano
• 1 tsp dried thyme
• ½ tsp cumin
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp ground allspice

MEAT + CONSOMMÉ

• 3 lbs chuck roast beef, chopped (or shank/lamb/chicken)
• 1 Tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

TACOS

• 12 corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped cilantro
• Homemade Pico de Gallo (optional)

Step-by-Step Instructions

1. Make the Chili Paste
🌶 Remove stems + seeds from guajillo and ancho chiles. Bring ½ cup beef stock to a boil, add chiles, cover and soak for 15–20 mins until soft.
🔁 Blend soaked chiles with remaining paste ingredients until smooth and thick. Add more liquid if needed for smoother consistency.

2. Sear the Beef
Preheat oven to 350°F. In a Dutch oven, heat olive oil and sear seasoned beef chunks (salt, pepper, garlic powder) 3–4 mins per side. Set aside.

3. Build the Flavor
Sauté onions until fragrant. Add chili paste, let simmer 1–2 mins. Stir in beef stock + water. Return beef to pot. Simmer briefly, then transfer to oven.

4. Braise Until Tender
Bake covered for 2½ hours until beef shreds easily. Shred meat in the pot—there should be plenty of rich, saucy consomé left. 😍

5. Assemble the Tacos
Scoop 1 cup of broth for dipping and top with chopped cilantro.
Heat a skillet with oil. Dip tortillas in consomé, place in skillet. Fill with shredded beef, onions, cilantro, cheese. Fold, press, and cook until crispy + golden. Flip once for extra crisp!

6. Serve + Dip
Serve hot with dipping sauce, fresh pico, and lime wedges. These tacos are meant to be dunked and devoured!

🌟 Pro Tips

• Storage: Store all components separately in the fridge for up to 4 days. Reheat tacos in the oven to keep crispy.
• Make-Ahead: Prep the beef and paste in advance. Just assemble and fry when ready!
• Cheese Swap: Can’t find Oaxaca cheese? Use mozzarella or Monterey Jack for that gooey melt.

🍽️ Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.