Pioneer Woman Birria Tacos Recipe

Pioneer Woman Birria Tacos is made with dried ancho chiles, dried New Mexico chiles, chile de arbol, Roma tomatoes, white onion, garlic, beef broth, chuck roast, apple cider vinegar, ground coriander, ground cumin, dried oregano, cinnamon sticks, and bay leaves. This tasty Birria Tacos recipe creates a delicious dinner that takes about 3 hours and 40 minutes to prepare and can serve up to 10 people.

Ingredients Needed:

For the Beef:

• 5 dried ancho chiles, stemmed and deseeded
• 5 dried New Mexico chiles, stemmed and deseeded
• 4 dried chile de arbol, stemmed and deseeded
• 4 Roma tomatoes, halved
• 1 white onion, quartered
• 8 cloves garlic
• 4 cups beef broth (32 oz)
• 1 tablespoon vegetable oil
• 3 pounds chuck roast, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper (to taste)
• 1/4 cup apple cider vinegar
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 cinnamon sticks
• 2 dried bay leaves

For the Tacos:

• 20 corn tortillas
• 2 cups shredded mozzarella cheese
• 1 cup finely diced onion
• 1/2 cup chopped fresh cilantro
• 4 limes, cut into wedges

How To Cook Birria Tacos Recipe:

1. Preheat the Oven: Preheat your oven to 300°F (150°C).
2. Prepare the Beef: In a large pot, combine the dried ancho, New Mexico, and chile de arbol chiles, halved Roma tomatoes, quartered onion, garlic, and beef broth. Place the pot over medium heat and bring to a gentle simmer, letting it cook for 12 to 14 minutes while you sear the beef.
3. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast cubes with kosher salt and freshly ground black pepper. In two batches, sear the beef for about 6 minutes per batch until browned on all sides. Transfer the browned beef to a plate.
4. Blend the Sauce: Using an immersion blender, blend the chile and tomato mixture until smooth.
5. Combine and Cook: Pour the blended sauce back into the Dutch oven, scraping the bottom to release any bits stuck to the pan. Return the seared beef along with any juices from the plate. Stir in the apple cider vinegar, ground coriander, ground cumin, dried oregano, cinnamon sticks, and bay leaves. Bring to a simmer, cover, and transfer the pot to the oven. Cook until the beef is very tender, about 3 hours.
6. Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Set aside.

Assemble the Tacos

1. Prepare the Tortillas: To build the tacos, dip a corn tortilla into the warm braising liquid. Place the tortilla on a griddle over medium heat.
2. Add Fillings: Top the tortilla with 2 tablespoons of shredded mozzarella and 2 to 3 heaping tablespoons of shredded beef. Add some finely diced onion and chopped cilantro, then fold the tortilla in half to close.
3. Cook the Tacos: Cook the tacos on the griddle until they are crispy, about 30 to 45 seconds per side. Remove to a platter.
4. Serve: Squeeze lime juice over the tacos and serve them with the braising liquid on the side for dipping. Enjoy your delicious birria tacos!

Recipe Tips

• Soak the Chiles: For a richer flavor, soak the dried chiles in hot water for about 15 minutes before blending. This softens them and enhances their taste.
• Use Quality Meat: Choose a well-marbled chuck roast for tender, juicy beef. The fat helps keep the meat moist during cooking.
• Don’t Rush the Cooking: Allow the beef to cook for the full 3 hours. This low and slow method makes the meat tender and flavorful.
• Warm Tortillas: Before assembling, warm the corn tortillas on the griddle for a few seconds on each side. This prevents them from tearing and makes them more pliable.
• Adjust Spices to Taste: Feel free to add more or fewer spices and chiles based on your heat preference. Start small and taste the braising liquid to adjust it to your liking.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover Birria Tacos cool to room temperature. Then, put them in an airtight container and store them in the fridge. They will stay good for about 3 days.
• Freeze: To freeze leftover Birria Tacos , let them cool first, then place them in a freezer-safe container. If you can, keep the beef and tortillas separate. They can be frozen for up to 3 months. To thaw, put them in the fridge overnight before reheating.
• Reheating: Reheat leftover Birria Tacos in a skillet over medium heat for 2-3 minutes on each side, or warm the beef in a saucepan over low heat with a splash of beef broth.

Nutrition Facts

Serving Size: 1 taco

• Calories: 95
• Total Fat: 3.67g
• Saturated Fat: 1.75g
• Cholesterol: 17mg
• Sodium: 107mg
• Potassium: Not specified
• Total Carbohydrate: 8.08g
• Dietary Fiber: 1.2g
• Sugars: 0.29g

More Pioneer Woman Recipe:

• Pioneer Woman Shredded Beef Tacos
• Pioneer Woman Beef Bourguignon
• Pioneer Woman Sloppy Joe Mac And Cheese
• Pioneer Woman Frito Pie Recipe
• Pioneer Woman Mediterranean Artichoke Dip