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 favorite Birria Tacos will elevate your taco game to a whole new level! These tacos are not just any ordinary tacos; they are packed with rich flavors from tender beef and smoky chiles that will have your family begging for more. Plus, they’re perfect for quick family dinners or even a cozy weeknight dinner idea. So, grab your apron, and let’s dive into this delicious Homemade Birria Tacos Recipe!
Why You’ll Love This Recipe
- Rich, savory flavors that will impress your family and friends.
- Perfect for meal prep and can be made ahead of time.
- Great for quick family dinners or casual gatherings.
- Easy to customize with your favorite toppings.
- Authentic taste that brings a little bit of Mexico to your kitchen.
Ingredients
To make these mouthwatering 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 cider 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Here’s how to make these delicious Birria Tacos:
- 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!
- Once toasted, place the chiles in a blender along with the chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
- In a large pot, heat the olive oil over medium-high heat. Season the beef chunks with sea salt, black pepper, and garlic powder. Sear the beef in the pot until browned on all sides.
- 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 shreds.
- Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce.
- To assemble the tacos, heat the corn tortillas in a skillet until warm. Fill each tortilla with the shredded beef mixture, top with shredded Oaxaca cheese and fresh cilantro.
- Serve with a side of the broth for dipping, and enjoy!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Birria Tacos turn out perfectly:
- For an extra kick, add more chipotle peppers to the sauce.
- Let the beef marinate in the sauce overnight for even more flavor.
- If you’re short on time, you can use a pressure cooker to speed up the cooking process.
- Don’t skip the dipping broth; it adds an incredible depth of flavor!
- Feel free to customize your toppings with avocado, radishes, or your favorite salsa.
How to Serve
These Birria Tacos are perfect for any occasion! Serve them at your next family gathering, or enjoy them as a cozy weeknight dinner idea. Pair them with a refreshing salad or some cheesy broccoli for a complete meal. You can also serve them with crispy baked zucchini chips for a delightful crunch!
Make Ahead and Storage
If you want to prepare these tacos ahead of time, you can make the beef filling and store it in the refrigerator for up to 3 days. Just reheat it on the stove before serving. You can also freeze the beef filling for up to 3 months. Just thaw it in the refrigerator overnight before reheating. This makes it a fantastic option for 30-minute meals when you’re short on time!
So there you have it! My Fave Birria Tacos are not just a meal; they are an experience. I hope you enjoy making and sharing them as much as I do. Happy cooking!
My Fave Birria Tacos
Ingredients
Dried Chilies
- 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 (or water)
- 1 Tbsp apple cider vinegar
- 2 pieces bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 0.5 tsp ground 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
- 0.5 piece onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 pieces organic corn tortillas
- 1 cup shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- Toast dried chilies, then blend with garlic, onion, tomatoes, and spices to make the sauce.
- Cook beef chunks in a pot with broth, vinegar, bay leaves, and chili sauce for 2.5 hours until tender.
- Shred the cooked beef and set aside.
- Warm tortillas, fill with shredded beef, top with cheese and cilantro, and serve with broth for dipping.