My Fave Birria Tacos

My Fave Birria Tacos

from orchidsandsweettea.com
170 min

Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you'll ever sink your teeth into. We're talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.

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 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
  • 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

Directions

  1. 1

    Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles and cover and allow it to sit for 15-20 minutes.

  2. 2

    Preheat the oven to 350 degrees Fahrenheit.

  3. 3

    Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 1/2 hours or until the beef is really tender and can be easily shredded using forks.

  4. 4

    Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl.  Add some fresh chopped cilantro to the top and set aside as the dipping sauce.