Print

Authentic Birria Tacos with Rich Chili-Infused Beef and Melted Oaxaca Cheese Recipe

Print Recipe

★★★★★

5 from 115 reviews

Traditional Mexican Birria Tacos featuring tender braised chuck roast simmered in a rich, smoky chili adobo sauce, served on crispy corn tortillas with melted Oaxaca cheese, fresh cilantro, and a flavorful consomé for dipping. These tacos offer deep savory flavors with a hint of spice and a wonderfully gooey cheese texture.

Ingredients

Scale

Chili Paste

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock (can substitute 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
  • 1 onion, chopped
  • 4 garlic cloves

Meat and Braising

  • 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

Tacos Assembly

  • 12 organic corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo (for serving)

Instructions

  1. Make the chili paste: Remove the stems and seeds from the dried ancho and guajillo chiles. In a medium pot, bring beef stock to a boil, add the chiles, turn off heat, cover and let soak for 15-20 minutes until softened.
  2. Blend the chili paste: Transfer soaked peppers to a high-powered blender or food processor. Add chipotle peppers in adobo, crushed tomatoes, onion, garlic, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and ground allspice. Blend until smooth and thick. Add more beef stock or water as needed to achieve desired consistency.
  3. Preheat oven and sear meat: Preheat oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear meat on all sides for 3-4 minutes each until golden. Remove meat and set aside on paper towels.
  4. Sauté onions and combine: In the same pot, sauté diced onions for 1-2 minutes until translucent. Stir in the chili paste and simmer for 1-2 minutes. Add beef stock and water, stir to combine. Return seared beef to the pot and stir again. Reduce heat to low and let simmer briefly.
  5. Braise in the oven: Carefully place the Dutch oven in the preheated oven. Braise the meat for about 2.5 hours until very tender and easily shredded.
  6. Shred the meat: Remove from oven and shred the beef thoroughly with forks, ensuring a nicely pulled texture. Reserve a good portion of the flavorful sauce (consomé) for serving and dipping.
  7. Prepare dipping sauce: Remove 1 cup of the broth from the braised meat and place it in a small bowl. Top with chopped fresh cilantro and set aside.
  8. Assemble and cook tacos: Heat a non-stick skillet over medium heat. Lightly oil the base by coating it with a paper towel dipped in olive oil. Dip one tortilla briefly into the consomé, then place it in the skillet. Quickly top with shredded beef, diced onions, cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla is golden and slightly charred on both sides, flipping carefully as needed. Repeat for remaining tacos.
  9. Serve: Serve the birria tacos hot with the consomé dipping sauce, Pico de Gallo, and additional fresh cilantro as desired. Enjoy the rich, flavorful, and gooey tacos immediately.

Notes

  • The consomé dipping sauce is essential for authentic birria taco experience—don’t skip it!
  • Use a non-stick skillet for frying the tortillas to prevent sticking and ensure even crisping.
  • For added flavor, soak the tortillas longer in the consomé before frying.
  • Cooking time can vary depending on the size of meat chunks; the goal is tender, easily shredded beef.
  • You can prepare the chili paste and braise the meat a day ahead and refrigerate; reheat before assembling tacos.

Keywords: Birria, Birria Tacos, Mexican Tacos, Braised Beef Tacos, Chili Paste, Oaxaca Cheese, Consomé, Traditional Mexican Recipe

Find it online: https://freshrecipehub.com/authentic-birria-tacos-with-rich-chili-infused-beef-and-melted-oaxaca-cheese-recipe/