Description
These crispy Halal Birria tacos are filled with tender shredded beef braised in a rich chili paste, then pan-fried and served with flavorful consommé for dipping.
Ingredients
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4 dried guajillo peppers
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4 dried ancho chiles
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4 chipotle peppers in adobo
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1 onion, chopped
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4 garlic cloves
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½ cup crushed tomatoes
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½ cup beef stock or water
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1 tbsp apple cider vinegar
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2 bay leaves
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2 tbsp Mexican oregano
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1 tsp dried thyme
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½ tsp each: cumin, cinnamon, smoked paprika, allspice
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3 lbs beef chuck roast (or lamb/chicken), cut in chunks
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1 tbsp olive oil
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1 tsp each: salt, pepper, garlic powder
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½ onion, diced
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4 cups beef stock
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2 cups water
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12 corn tortillas
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Shredded Oaxaca cheese (or mozzarella)
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1 cup chopped cilantro
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½ cup chopped onion (for garnish)
Instructions
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Soak dried chiles in hot water or broth for 15–20 minutes.
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Blend softened chiles with other chili paste ingredients until smooth.
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Sear seasoned meat in a Dutch oven; set aside.
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Sauté onions, add chili paste, then add stock, water, and seared meat.
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Braise in oven at 350°F for 2½ hours. Shred meat and return to sauce.
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Dip tortillas in consommé, fill with meat and cheese, then pan-fry.
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Serve with a bowl of consommé for dipping and garnish with cilantro and onions.
Notes
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For less spice, reduce chipotle peppers.
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Use lamb or chicken as alternatives to beef.
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Store meat and broth separately for better leftovers.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, Pan-frying
- Cuisine: Mexican (Halal adaptation)