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Authentic Birria Tacos with Tender Shredded Beef and Rich Chile Broth Recipe

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3.9 from 6 reviews

This authentic Birria Tacos recipe features tender beef chuck roast slow-cooked in a rich, flavorful chili and spice sauce, then shredded and served in warm corn tortillas with melted Oaxaca cheese. Perfectly balanced with garnishes of cilantro, minced onion, and fresh lime, these tacos are a delicious Mexican comfort food that combines deep smoky, spicy, and savory flavors.

Ingredients

Meat and Main Ingredients

  • 2 lb beef chuck roast (cut into chunks)
  • 1 tbsp grapeseed oil
  • corn tortillas
  • Oaxaca cheese (or your favorite cheese)

Chili and Spice Sauce Ingredients

  • 7 dried ancho chilies (trimmed and de-seeded)
  • 5 dried guajillo chilies (trimmed and de-seeded)
  • 4 dried chilies de arbor (trimmed and de-seeded)
  • 1 Onion (peeled and halved)
  • 6 garlic cloves
  • 4 tomatoes (on the vine)
  • 1 tbsp black peppercorns
  • 1/2 cinnamon stick
  • 1 tbsp Mexican oregano
  • 4 cups beef stock
  • 2 tbsp Bayou City Garlic Pepper
  • salt and pepper (to taste)

Garnishes

  • cilantro (for garnish)
  • onion (minced, for topping)
  • lime (for topping)

Instructions

  1. Prepare the consommé: In a medium pot, combine dried chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano with cold water. Simmer gently over medium heat for about 20 minutes, allowing the flavors to meld and soften the chilies.
  2. Blend the sauce: Strain the simmered ingredients to remove solids. Transfer the strained ingredients to a blender, add 1 cup of beef broth, and blend on high until very smooth, about 2 minutes. Season to taste with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper.
  3. Prepare the beef: Bring the beef chuck roast chunks to room temperature. Sprinkle generously with salt evenly on all sides to season the meat thoroughly.
  4. Sear the meat: Heat grapeseed oil in a Dutch oven or oven-proof pot over medium-high heat. In batches if necessary, add the beef chunks and sear them on all sides until they develop a rich brown crust. This step locks in flavor.
  5. Preheat the oven: Heat the oven to 300°F (150°C) to prepare for slow braising the beef.
  6. Braise the beef: Return the seared beef to the pot. Pour the blended chili sauce over the meat evenly. Add 2 cups of beef broth or water, ensuring the sauce is adequately thinned and the meat is partly submerged. Bring to a simmer on the stovetop.
  7. Cook in the oven: Cover the pot with a lid and transfer it to the preheated oven. Cook the beef for approximately 3 hours until it becomes tender and easily shreds with a fork.
  8. Shred the meat: Remove the cooked beef from the sauce. Using two forks, shred the meat into bite-sized pieces. Ladle some of the flavorful broth over the shredded beef to keep it moist.
  9. Prepare the consommé bowl: Pour some of the cooking broth into a small bowl and add diced onion and chopped cilantro for seasoning and freshness.
  10. Assemble the tacos: Warm the corn tortillas, add shredded beef and cheese, allowing the cheese to melt. Garnish tacos with minced onion, cilantro, and a squeeze of fresh lime juice. Serve with the consommé broth on the side for dipping.

Notes

  • Trim and de-seed chilies to reduce bitterness and control heat level.
  • Searing the meat properly adds depth of flavor to the final dish.
  • Slow cooking at low temperature ensures the beef becomes tender and flavorful.
  • Adjust seasoning in the sauce to taste before braising.
  • Consommé served on the side enhances the eating experience and keeps the tacos moist.

Find it online: https://cookedbygrace.com/authentic-birria-tacos-with-tender-shredded-beef-and-rich-chile-broth-recipe/