Spicy Birria Tacos
Equipment
Ingredients
Meat & Broth
beef chuck (cubed)
1000 g
beef broth
2000 ml
vinegar
15 ml
water
400 ml
Vegetables & Aromatics
onion (quartered)
2 pcs
garlic (peeled)
4 pcs
tomato (quartered)
2 pcs
red bell pepper (seeded)
2 pcs
chipotle in adobo
100 g
Spices & Herbs
dried oregano
15 ml
cumin powder
15 ml
black peppercorns
15 ml
cinnamon stick
1 pcs
coriander seed
15 ml
thyme
4 pcs
bay leaf
6 pcs
Pantry Staples
tomato paste
30 ml
olive oil
30 ml
butter
30 g
salt
10 g
Taco Assembly
tortilla wraps
12 pcs
mozzarella or oaxaca cheese (shredded)
200 g
lime (quartered)
2 pcs
red onion (thinly sliced)
1 pcs
cilantro (chopped)
30 g
Instructions
Prepare Ingredients
Cube beef, quarter onions and tomatoes, seed bell peppers, peel garlic.
Sear the Beef
Heat olive oil and butter in a large pot, then brown the beef cubes in batches.
Sauté Aromatics
In the same pot, sauté onion, garlic, tomatoes and bell peppers until softened.
Bloom Spices
Add tomato paste, oregano, cumin, black pepper, cinnamon, coriander seed, thyme and bay leaves. Stir for 1 minute until fragrant.
Simmer the Birria
Pour in beef broth, water, vinegar and chipotle in adobo. Bring to a boil, then reduce heat and simmer covered for 2.5 hours until beef is tender.
Shred the Meat
Remove beef from broth, shred with two forks, then return to the pot. Taste and adjust salt.
Warm Tortillas
Heat tortillas in a dry skillet or over an open flame until pliable.
Assemble Tacos
Fill each tortilla with shredded birria, shredded cheese, pickled red onion and chopped cilantro. Serve with lime wedges and a bowl of consommé for dipping.
Original recipe
Storage
Store birria meat and consommé separately. Reheat together for best flavor.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.