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My Fave Birria Tacos Recipe

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★★★★★

4.7 from 105 reviews

These flavorful Birria Tacos feature tender, slow-cooked beef simmered in a rich and smoky chili paste made from dried guajillo, ancho, and chipotle peppers, blended with fresh aromatics and warming spices. Served on warm tortillas and dipped in the savory broth, these tacos deliver an authentic Mexican street food experience right at home.

Ingredients

Scale

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 as substitute)
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice

Instructions

  1. Prepare the Chili Peppers: Remove stems and seeds from the dried guajillo and ancho peppers. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes, taking care not to burn them.
  2. Rehydrate the Peppers: Soak the toasted guajillo and ancho peppers in hot water for 15-20 minutes until softened.
  3. Create the Chili Paste: In a blender, combine the soaked guajillo and ancho peppers, chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, ground cinnamon, smoked paprika, and ground allspice. Blend until smooth to form a vibrant chili paste.
  4. Simmer the Sauce: Pour the chili paste into a large pot or Dutch oven and simmer gently over medium-low heat for 20-30 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
  5. Cook the Meat: Add desired cuts of beef (such as chuck roast or short ribs) to the pot with the chili sauce. Cover and simmer on low heat for 3-4 hours until the meat is tender and easily shredded.
  6. Shred the Meat: Remove the meat from the sauce and shred it using two forks. Return the shredded beef to the pot to soak up the juices.
  7. Prepare the Tacos: Warm corn or flour tortillas on a skillet or griddle until pliable. Spoon generous amounts of the shredded beef onto each tortilla. Optionally, dip tortillas in the warm broth before frying them lightly for added flavor and texture.
  8. Assemble and Serve: Top tacos with your choice of diced onions, fresh cilantro, lime wedges, and your favorite salsa. Serve immediately with a side of the rich consommé for dipping.

Notes

  • For a spicier version, add more chipotle peppers or include some of the adobo sauce from the can.
  • You can substitute beef stock with water if unavailable, but beef stock adds depth of flavor.
  • If you prefer a quicker version, use a pressure cooker or Instant Pot to reduce cooking time.
  • Leftover birria meat is excellent for making quesadillas or burritos the next day.

Keywords: Birria tacos, Mexican beef tacos, chili paste, slow-cooked beef, street food tacos, guajillo peppers, chipotle, ancho chiles

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