How My Fave Birria Tacos Will Transform Your Taco Night

Oh, my goodness! If you’re anything like me, taco night is a sacred tradition in your home. But let me tell you, my fave Birria Tacos are about to transform your taco night into a fiesta of flavors! These tacos are not just any ordinary tacos; they are rich, tender, and bursting with authentic Mexican flavors that will have your family begging for more. Plus, they’re perfect for quick family dinners, and I promise they’ll become a staple in your weeknight dinner ideas!

Why You’ll Love This Recipe

• Authentic flavors that transport you straight to Mexico.
• Perfect for quick family dinners or a cozy weekend meal.
• Easy to make, even for those busy weeknights.
• Great for meal prep and leftovers!
• Can be customized with your favorite toppings.

Ingredients

To make my fave 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 juice + 1 tbsp 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
• Pico de gallo

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the deliciousness! Here’s how to make my fave Birria Tacos:

1. 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!
2. In a blender, combine the toasted chiles, chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, beef stock, apple juice, vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth.
3. In a large pot, heat the olive oil over medium-high heat. Season the beef chunks with salt, black pepper, and garlic powder. Sear the beef in the pot until browned on all sides.
4. 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 shredded.
5. 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.
6. To serve, warm the corn tortillas in a skillet. Fill each tortilla with the shredded beef mixture, top with shredded Oaxaca cheese, fresh cilantro, and pico de gallo. Enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Birria Tacos turn out perfectly:

• For a richer flavor, let the beef marinate in the blended sauce overnight before cooking.
• If you’re short on time, you can make this recipe on the stovetop for a quicker version of Birria Tacos.
• Feel free to customize your toppings! Avocado, lime wedges, and radishes make great additions.
• Don’t skip the toasting step for the chiles; it enhances the flavor significantly!

How to Serve

These Birria Tacos are best served hot and fresh! I love to serve them with a side of consomé (the broth) for dipping. It adds an extra layer of flavor that’s simply irresistible. You can also pair them with a refreshing salad or some homemade Spanish rice for a complete meal. And if you’re looking for more yummy meal recipes, check out my Biscoff Cookie Butter Cake or Chocolate Raspberry Cake for dessert!

Make Ahead and Storage

If you want to make this recipe ahead of time, you can prepare the beef and sauce a day in advance. Just store it in the refrigerator and reheat when you’re ready to serve. The flavors will deepen overnight, making it even more delicious! Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Just reheat on the stovetop or in the microwave when you’re ready to enjoy again.

So there you have it! My fave Birria Tacos are not just a meal; they’re an experience. I can’t wait for you to try this Homemade Birria Tacos Recipe and see how it transforms your taco night. Trust me, once you taste these, you’ll be searching for more Birria Tacos Recipes to add to your collection!

My Fave Birria Tacos

Delicious and hearty birria tacos featuring tender beef and rich flavors, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 650

Ingredients Method Notes

Ingredients

  

Dried Peppers

• 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 (sub with water)
• 1 tbsp apple juice + vinegar
• 2 tbsps mexican oregano
• 1 tsp dried thyme
• 0.5 tsp 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 Ingredients

• 4 cups organic beef stock
• 2 cups water
• 12 pieces organic corn tortillas

Toppings & Garnishes

• shredded oaxaca cheese
• 1 cup chopped fresh cilantro
• 1 cup pico de gallo

Method

 

1. Soak dried peppers in hot water for 15 minutes, then blend with garlic, tomatoes, and spices until smooth.
2. Sear beef chunks in olive oil until browned, then add the blended sauce and broth. Simmer for 2-3 hours until tender.
3. Warm tortillas and fill with shredded beef, cheese, cilantro, and pico de gallo. Serve with broth for dipping.

Notes

For extra flavor, marinate the beef overnight before cooking.