Mouth-watering Birria Tacos Recipe in Creamy Adobo Sauce Is Mind Blowing by Donna John
Birria tacos are kind of an obsession of mine. I think it started when they got popular and were all over social media. The problem was, there wasn't a restaurant around that served them. That triggered my stalking of the birria taco. When I finally found a restaurant that served them and took my first bite, I knew I had to find a birria tacos recipe I could make at home.
This is one of the best birria recipes I've tried. My pantry is full of dried chiles from other recipes I've made, like this carne guisada recipe, so that first drew me in. The ingredient list may look long, but most are ingredients we all have in our pantries. The only ingredient I had to buy was the beef (aka chuck roast).
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours and 50 minutes
Servings: Makes about 18 tacos
- 4 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 4 chipotle peppers in adobo
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup water
- 2 bay leaves
- 2 tablespoons red wine vinegar
- 2 teaspoons thyme
- 2 teaspoons whole oregano
- 1 teaspoon ground ginger or fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
Meat and Dipping Sauce (Consommé)
- 1 tablespoon olive oil
- 3 1/2 pounds beef (chuck roast, sirloin, ribeye, etc.) chopped in chucks
- 1/2 cup diced onion
- 1 bouillon cube
- 32 ounces beef broth
- 2 cups water
- 18 corn tortillas
- 1 1/2 cups chopped white onion
- 1 cup chopped cilantro
- shredded Oaxaca or Monterey Jack cheese
Here's how to make it:
- To make the chili paste, add about 2 cups of water to a medium-sized pot and bring to a boil. Add chiles to a large pot then cover and allow it to sit for 15 to 20 minutes. When peppers are done, add them to a heavy duty blender or food processor along with all of the remaining ingredients and blend until smooth and thick.
- To make the meat, preheat the oven to 325 degrees F. Add oil to a large pot over medium-high heat. Season the meat with salt and light pepper and then add to hot pot to sear. Remove the meat working in batches and set to the side on paper towels to drain. Remove pot from heat.
- Sauté the onion until it gets some color. about 3 to 4 minutes.
- Add the beef back to the pot along with the onion and pour paste over the top. Add the beef stock, bouillon cube and water to the pot and stir everything together. Bring temperature down to medium heat and bring to a simmer then add to the oven and braise for about 2 1/2 hours or until beef is incredibly tender and falling apart. Remove meat from the broth and place on a cutting board. Taking two forks, shred beef in the broth. Taste the broth and season to taste with salt then add beef back into broth.
- To assemble the tacos, remove 1 1/2 cups of broth from the beef and add to a small bowl. Add some cilantro and onion to the top of the dipping sauce and set aside. Add a pan over medium heat with a bit of olive oil or butter. Carefully dip a tortilla into the top part of the broth and place in the hot pan. Fry for a few seconds then flip over.
- Top with meat, onion, cilantro and cheese allowing the cheese to melt and get nice and gooey then fold in half and remove from the pan. Repeat with all tortillas. Serve with dipping sauce.
Recipe Source: Grandbaby Cakes
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