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Birria Tacos – Irresistible Ways to Make Them Easy

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Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe featuring tender shredded beef and gooey cheese. These Quesabirria Tacos are perfect for homemade taco perfection with rich flavors and crispy tortillas.

Ingredients

Scale
  • 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 (You can sub with water)
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 Tbsps Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice
  • 3 lbs. organic chuck roast beef chopped into medium-large chunks (You Can also use shank cut of beef or lamb or chicken anything that can be shredded)
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ 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 (You Can make my Fresh Homemade Pico de Gallo recipe)

Instructions

  1. Remove stems and seeds from dried ancho and guajillo chiles and boil with beef stock then soak 15-20 minutes.
  2. Blend softened peppers with remaining chili paste ingredients until smooth.
  3. Preheat oven to 350°F.
  4. Sear seasoned beef chunks in olive oil on all sides until golden, then remove.
  5. Sauté onions in same pot until translucent, add chili paste and simmer 1-2 minutes.
  6. Add beef stock and water, stir, return beef to pot, reduce heat and simmer 1 minute.
  7. Transfer pot to oven and braise for 2 ½ hours until beef is tender.
  8. Shred beef and set aside.
  9. Remove 1 cup broth for dipping sauce and add chopped cilantro.
  10. Heat skillet with olive oil and wipe evenly.
  11. Dip tortillas in dipping sauce, fry briefly, add meat onions cilantro and cheese, fold and cook each side until golden and cheese melts.
  12. Serve tacos with dipping sauce and Pico de Gallo.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/birria-tacos/