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
CHILI PASTE:
4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock (You can sub with water)
1 tablespoon apple cider vinegar
2 bay leaves
2 Tbsps Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice
THE MEAT + CONSOMME [DIPPING] SAUCE:
3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups organic beef stock
2 cups water
TACOS:
12 organic corn tortillas
shredded Oaxaca cheese
1 cup chopped fresh cilantro
Instructions
