Beef Birria Tacos: A Flavorful Delight for Your Family
Beef Birria Tacos are a rich and savory delight, perfect for family gatherings.
Equipment
- Dutch oven
- slow cooker
- skillet
Ingredients
- 4 pieces dried guajillo peppers
- 4 pieces dried ancho chiles
- 4 pieces chipotle peppers in adobo
- 1 medium onion, chopped
- 4 cloves garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock or water
- 1 Tbsp apple cider vinegar
- 2 pieces bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- ½ tsp cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ 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
- 12 pieces organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Rehydrate the dried chiles by soaking them in hot water for about 15 minutes, then blend with other ingredients until smooth.
- Sear seasoned beef chunks in olive oil until browned, then pour the blended sauce over the meat.
- Cover and cook in a slow cooker on low or simmer in a Dutch oven for about 150 minutes until tender.
- Shred the beef and warm the tortillas, then fill each with beef and top with cheese.
- Garnish with cilantro and serve with Pico de Gallo.
Notes
Store leftover tacos in an airtight container for up to 3 days. For freezing, wrap individually and use within 3 months. Reheat in the oven or skillet.