Description
Experience the essence of Mexico with our Authentic Birria Tacos. Slow-cooked beef chuck roast, richly spiced with cumin, smoked paprika, and ancho chiles, is paired with melted Oaxaca cheese in warm corn tortillas. Dipped in a homemade sauce for an extra flavor kick, these tacos offer a burst of traditional Mexican tastes in every bite. Perfect for taco enthusiasts eager to delve into authentic dishes, this recipe is a delicious journey through Mexican culinary traditions.
Ingredients
Scale
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 2 Yellow onions, diced
- 4 garlic cloves, minced
- 2 Dried Ancho chiles, seeds removed and chopped
- ½ teaspoon ground cinnamon
- 1 tablespoon Ground Cumin
- ½ teaspoon Ground Smoked Paprika
- ½ teaspoon Dried thyme
- 1 tablespoon Dried oregano
- 2 teaspoons salt
- 2 teaspoons Ground black pepper
- 2 bay leaves
- 1 cup Fresh Cilantro Leaves, roughly chopped
- 8 ounces Tomato sauce
- 4–5 cups Beef stock or broth
- 18 Corn Tortillas, 6 inch
- 20 ounces Oaxaca cheese, shredded
Instructions
- Prep-Ahead Steps: Dice the onions, rough chop the garlic, and prepare the dried ancho chiles by removing the stems, shaking out the seeds, and cutting them into 2-3 pieces each.
- Sear Beef: Season the chuck roast with salt and pepper. Heat a pan with olive oil over high heat and sear the beef for 2 minutes on each side. Pour 1 cup of beef stock to deglaze the pan. Transfer the beef and liquid to the slow cooker.
- Slow Cooker: Add onions, garlic, cilantro, tomato sauce, chiles, and all spices to the slow cooker. Pour enough beef stock to cover the beef. Cook on Low for 8-10 hours.
- Shred Beef: Transfer the beef to a platter, shred with forks, and set aside. Remove and discard any strings.
- Blend Sauce: Remove bay leaves from the slow cooker. Blend onions and ancho peppers with a bit of cooking liquid until smooth. Stir the sauce back into the slow cooker, mixing some with the shredded beef.
- Make Birria Tacos: Preheat oven to 300°F and a pan over medium-high heat. Dip tortillas in the sauce, fill with cheese and beef, fold, and fry briefly. Transfer tacos to the oven to keep warm.
- Serve: with extra sauce for dipping.
Notes
- Slow Cooking is Key: The essence of this birria taco recipe lies in the slow cooking process. Simmering the beef chuck roast on low heat for 8-10 hours ensures that the meat is exceptionally tender and infused with the rich, complex flavors of the spices and aromatics. This slow cooking method is crucial for achieving the signature pull-apart texture that birria is famous for.
- Customizable Heat Level: The use of dried Ancho chiles provides a mild to medium heat that is integral to the birria’s flavor profile. However, the beauty of this recipe lies in its adaptability to personal heat preferences. Adjusting the quantity of chiles or incorporating different varieties can tailor the spiciness to suit individual tastes, making it a versatile dish for everyone to enjoy.
- Dipping Sauce Enhances Flavor: A unique aspect of birria tacos is the rich and savory sauce created during the cooking process. Blending the cooked onions, garlic, and soaked Ancho chiles with a bit of the cooking liquid not only thickens the sauce but also intensifies the flavors. Dipping the tortillas in this sauce before assembling the tacos adds an extra layer of moisture and flavor, distinguishing these tacos from other varieties and elevating the overall eating experience.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 600 kcal
