Birria originates from Jalisco Mexico. It is a traditional stew that is often served during celebrations like weddings, Christmas, and easter. The stew or consomé is made in an adobo broth with strong and delicious spices. This stew can be made with beef (my preference) but traditionally it is made with goat. This recipe will be with beef. Chuck roast steak to be exact.

Now you are thinking I thought we were making tacos… we are! But to get the flavor and dip that is a must for these amazing tacos we have to start with the stew. Now the stew did start in Jalisco but soon made its way around other areas of Mexico and different variations of the stew began, Including the tacos. Known as birrierias, a street taco. These delicious babies are incredibly popular in Southern California. After you have had one or 3 you will see why!

To start we will be roasting chiles then simmering in broth followed by spices and tomatoes that will be pureed to make the sauce. Sauteed onion, garlic, adobo chiles, and meat to the dutch oven and cooked for 2 hours.

After the chuck roast is tender, we will shred it and begin the taco assembly process.

Using the consomé sauce we brush the tortillas, layered in doubles (this way they won’t bust open, and you get a stronger taco)

My favorite toppings

Pico made with onion, cilantro, and lime (recipe below)
Fresh shredded Oaxacan string cheese “mexican mozzarella” it the perfect melty cheese.
Fresh avocado chopped
Chipotle sour cream (recipe below)

Fold, and cook until golden on both sides.

Ladle the consomé in a ramekin dish for dipping. THIS IS THE MOST IMPORTANT PART! This is what makes these tacos so special. The flavor is incredible!

I mean look at these!

Hungry yet?!

Let’s get started!

Print Recipe

5 from 2 votes

Birria TACOS!

Chuck roast simmered in a stew with adobo chiles, filled in pan fried tortillas with melty cheese, adobo sour cream and pico. Dipped in left over stew. These street style Mexican tacos are to die for!

Prep Time30

Cook Time2

Total Time2 30

Course: dinner, Main Course

Cuisine: Mexican

Keyword: beef, comfort food, smokey, spicy, stew, tacos, tradional

Ingredients

STEW

2 lbs chuck roast steak, chopped
6-7 new mexico dried chiles
2 1/4 cups beef broth Plus, more if needed.
1/2 large onion, chopped
4 cloves garlic, minced
1 14 oz can fire roasted tomatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
3 tbsp vinegar
1 tbsp oregano
1/4 tsp crystalized lime or juice of 1 lime
1/4 tsp paprika
1 tsp cumin
1/2 tsp cinnamon
3 chipotle chiles in adobo sauce, seeds removed I use the canned kind and ONLY use 3 of the chiles reserve leftovers for the chipotle sour cream
1 tbsp honey

Toppings

1 medium white onion, diced
1/2 bunch of cilantro, chopped
1 lime, juiced
salt and pepper to taste
2 cups oaxacan or mozzarella cheese, shredded
1-2 avocados, chopped
1 cup sour cream
1 tsp chipotle adobo sauce the sauce in the adobo chiles can

ANNND

1 package of corn tortillas
refried beans side (optional)
chips and salsa side (optional)

Instructions

STEW

Cut steak into small pieces. Salt and pepper. Set aside.
In a saucepan heat the new mexico chiles on med-high. Cook on both sides until lightly charred but not burnt. Now add 2 cups of beef broth. Bring to a simmer, cover and turn off the heat. Let them sit for 15 minutes.
While the chiles rest lets start the stew base.
In a dutch oven or large soup pan heat on med high. Add the oil. Then the onions. Saute until translucent.
Next add the garlic. Saute for 2 minutes or so then add the canned tomatoes and its juice. Let it begin to simmer, stirring for around 2 minutes. Add vinegar, canned chipotle adobe chilies, and oregano. Stir well and turn the heat to medium low.
In a blender pour in the chiles and broth. Add 1 cup of the tomato mixture from the dutch oven. Blend until smooth. (be careful its hot)
Now add the blended mixture back into the dutch oven. Stir well.
Add the lime, paprika, cumin, pepper, and cinnamon.
Next goes the meat to the mix. Stir well. Top with 2-3 bay leaves.
Make sure the heat is on med-low. Stir and put the lid on. Cook for 2 hours. Stirring between every 20-25 minutes.
After 45 minutes add the additional 1/4 cup broth. Continue cooking and add extra broth at the end of 2 hours if you feel its needed.
Now pull out a piece of meat at the 2 hour mark. You should be able to easily tear it apart with 2 forks (shred) If not, cook a little longer.
Remove the bay leaves. Then using tongs, get all the meat out. Put in a bowl or cutting board and then shred.
I like to add a 1/2-1 cup more of broth back in the pot and keep on low heat to keep warm.

Toppings

Now lets make the pico and chipotle sour cream
In a small bowl add the chopped onion, lime, and cilantro. Stir together and season lightly with salt and pepper.
Now in another bowl, 1 cup of sour cream and 1 tsp of the adobo sauce from the chipotle adobo can.

Assembly

In a pan heat 3-4 tbsp of oil on med high. Brush 2-4 corn tortillas (or how many you can fit in the pan at once) with the stew sauce. Brush on both sides.
Lay into the pan brush another tortilla and place on top of the 1st one. We want double layers. Top the second layer with cheese. Like pictured.
Now add a scoop of meat, pico, chipotle sour cream, and avocado.
Fold the taco over. Cook a minute or two.
Flip and cook on the other side until nice and golden.
Plate with a ramekin full of the stew or consomé.
Dip the tacos in the stew and enjoy the amazingness that is BIRRIA TACOS!
ENJOY!

Birria TACOS!