Birria Tacos

Birria Tacos


  • 1 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/8 teaspoon ground cinnamon
  • 14-ounce can diced tomatoes, preferably fire-roasted (and juices) or 1.5 cups fresh, diced tomatoes
  • 3 cups beef stock ( or chicken stock)
  • 1 pound chuck beef for stew
  • 1 ancho chili, seeds removed
  • 1 ounce apple cider vinegar
  • 1/2 teaspoon adobe light
  • OPTIONAL: orange zest, 1-2 chipotle chiles


    1. Use beef chuck stew meat cubes, season with salt & pepper on all sides and allow to come to room temperature
    2. Sear the cubes in a large Dutch oven over medium heat.
    3. Add onion and garlic, stirring and sauteing until fragrant, tender and golden.
    4. Deglaze with apple cider vinegar
    5. Add all the spices, saute 2 minutes, add the bay leaves & tomatoes and their juices and the beef stock.
    6.  Add the salted meat and stir
    7. Toast the chilies in a dry large skillet over medium-low heat until softened, releasing their oils, about 2 minutes.
    8. Nestle into the stew. Add optional orange zest.
    9. Cook for roughly 2.5-3 hours, until meat is tender and falling part.
    10. Remove the beef, set aside, shred when cool.
    11. Remove ancho pepper & bay leaf, discard and blenderize the rest of the sauce.
    12. Add the meat back in and stir.
    13. If using tacos, heat until crisp and dip into the sauce.
    14. Serve with melted cheese and/or over basmati rice.


Author: tikitriangle