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Birria Tacos Recipe

Birria Tacos recipe takes the Mexican stew (birria de res) into a different level! Tacos stuffed with molten Oaxacan cheese and fall-apart, tender and juicy beef. Birria tacos are so delicious you'll probably make them every night!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: International, Mexican
Keyword: birria tacos, birria tacos recipe
Servings: 6 tacos
Calories:
Author: Mia

Ingredients

Stew

  • 1 kilo beef shank cut into 3x3 in. blocks
  • 5 pcs dried bird's eye chili seeds removed
  • 2 pcs spanish capsicum or ancho pepper / seeds removed
  • 1 pc fresh bird's eye chili seeds removed / add more for extra heat
  • 1 pc cinnamon stick
  • 3 pcs bay leaves
  • 1 tbsp coriander seeds
  • 1 tbsp whole black peppercorn
  • 2 tbsp dried oregano
  • 1 ½ tbsp tomato paste
  • 1 small onion sliced
  • 3 cloves garlic minced
  • salt for seasoning
  • 3 tbsp cooking oil
  • 5 cups beef stock 1 beef cube dissolved in water

Tacos

  • 6 pcs flour tortillas or corn tortillas
  • ½ cup oaxacan cheese or mozzarella cheese
  • chopped onion and cilantro for garnish

Instructions

Making the stew

  • In a small pot place all chilis/capsicum then submerge in 2 cups water. Boil until soft and tender.
  • Place cooked chilis in a blender and add ⅔ cups of water used for boiling chilies. Blend into a smooth paste. Set aside.
  • Cut beef shanks into 3x3 in. blocks and season with salt. In a large pot, heat oil over medium heat and sear beef shank for 2-3 minutes on all sides. Remove beef from pot and set aside.
  • Using same pot, add more oil if needed, sauté onion and garlic. Add tomato paste and oregano then stir to incorporate. Pour beef stock and add seared beef shanks.
  • In a small cheese cloth, place cinnamon stick, pepper corn, coriander seeds, and bay leaves. Tie to secure cheese cloth and add in the pot with beef.
  • Cover the pot with lid and simmer-cook for 30 minutes. Add blended chilies and mix to incorporate then continue cooking for additional 30 minutes until beef is pull-apart tender. (Season with salt if needed)
  • Remove cheese cloth with spices and disregard. Separate beef from the sauce. Pull apart beef using forks until shredded and place sauce in a bowl. Set aside.

Making the birria tacos

  • In a pan heat 1 tsp cooking oil over low-medium heat.
  • Take a piece of tortilla and gently dip in the sauce making sure all surface are coated.
  • Place coated tortilla in the pan then add 2-3 tbsp. shredded beef and 1 - 2 tbsp. oaxaca cheese on one side of the tortilla then fold. Fry for 1 - 2 minutes then flip and fry for another 2 minutes or until golden and crispy.
  • Repeat process then serve with stew sauce in a bowl topped with dices onion and chopped cilantro. Bon appetit!

Notes

 

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