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Birria Tacos (Braised Beef and Cheese Tacos)

Birria Tacos (Braised Beef and Cheese Tacos)

Tender braised beef in a rich dried-pepper sauce, folded into crispy tortillas with melty cheese and served with a warm broth for dipping.

18-24mo+

30 min prep · 180 min cook · 210 min total · 8 servings

Milk

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

  • 5 each dried guajillo pepper, stems and seeds removed
  • 4 each dried ancho pepper, stems and seeds removed
  • 60 ml apple cider vinegar4.06 tbsp apple cider vinegar
  • 1.32 l tomato, canned, crushed5.58 cup tomato, canned, crushed
  • 6 each garlic, peeled
  • 5 ml dried mexican oregano1.01 tsp dried mexican oregano
  • 5 ml paprika1.01 tsp paprika
  • 5 ml cumin, ground1.01 tsp cumin, ground
  • 1.36 kg beef chuck roast, cut into large cubes3 lb beef chuck roast, cut into large cubes
  • salt (to taste), for older eaters, add at the end
  • black pepper (to taste), for older eaters, add at the end
  • 30 ml vegetable oil2.03 tbsp vegetable oil
  • 2 medium white onion, one halved for the braise, one diced for topping
  • 720 ml beef stock, low-sodium3.04 cup beef stock, low-sodium
  • 2 each bay leaf
  • 2 g thyme, fresh, on the stem0.07 oz thyme, fresh, on the stem
  • 1 each cinnamon stick, whole
  • 2.5 ml clove, whole0.51 tsp clove, whole
  • 240 ml cilantro, chopped1.01 cup cilantro, chopped
  • 15 ml lime juice, freshly squeezed1.01 tbsp lime juice, freshly squeezed
  • corn tortilla (for serving)
  • 720 ml oaxaca cheese, shredded3.04 cup oaxaca cheese, shredded
  • lime (for serving), cut into wedges
  • radish (for serving), thinly sliced

Steps

Make the Pepper Sauce

  1. Put the guajillo and ancho peppers in a large bowl, cover with boiling water, and soak for about 10 minutes until soft.
  2. Remove the stems from the soaked peppers and shake out the seeds, saving the soaking water for the sauce.
  3. Blend the peppers, apple cider vinegar, tomatoes, garlic, oregano, paprika, cumin, and 2 cups of the soaking water until smooth.

Braise the Beef

  1. Heat the oven to 300F (150C) so it is ready for the long, slow braise.
  2. Cut the beef into large cubes and pat them dry, then heat the oil in a Dutch oven over medium heat.
  3. Sear the beef in batches until golden brown on all sides, about 8 minutes per batch, then return it all to the pot.
  4. Pour the blended pepper sauce over the beef, then add the onion, beef stock, and 2 cups of water.
  5. Wrap the bay leaves, thyme, cinnamon stick, and cloves in cheesecloth, tie it closed, and add the bundle to the pot.
  6. Bring to a boil, cover, and braise in the oven until the beef is fork tender, about 3 hours.

Shred and Season

  1. Discard the spice bundle and lift the beef onto a cutting board. Let it cool slightly, then chop it finely.
  2. Toss the chopped beef with about 2 cups of the braising liquid and half of the chopped cilantro.
  3. Stir together the diced onion, remaining cilantro, and lime juice in a small bowl to make a fresh topping.

Fry and Assemble

  1. Heat a large non-stick skillet over medium heat, then dip a tortilla into the fat floating on top of the braising liquid.
  2. Fry the tortilla for about 30 seconds, then top with shredded beef and a little oaxaca cheese.
  3. Fold the tortilla over and cook like a quesadilla until the cheese melts, about 1 minute, then repeat with the rest.
  4. Ladle the braising liquid into small bowls for dipping and serve the tacos with the onion topping, limes, and radishes. For older kids and adults, add a pinch of salt or chili to taste.

Nutrition

Calories
738
Protein
57g
Fat
41g
Carbs
41g

Tips by age

18-24mo

Offer a little finely shredded beef on its own or tucked into a soft folded tortilla, skipping the salty cheese and most of the braising liquid. Tear the tortilla into small soft pieces.

Choking safety: Chop the beef finely and remove any tough or stringy pieces. Skip raw radish, which is a hard, round choking risk.

2-3y

Serve finely chopped beef in a soft folded tortilla with a little mild cheese, going easy on the consomme since it is salty and peppery.

Choking safety: Cut the tortilla into small strips. Slice radish paper-thin or skip it, as raw radish is a hard, round choking risk.

3-5y

Serve a small taco cut into bite-size pieces. The dried peppers add mild warmth, so check your child's spice tolerance and offer broth for dipping.

Choking safety: Slice raw radish very thin or skip it to avoid a hard, round choking risk.

5-8y

Serve as written in smaller portions with broth for dipping. Add salt and a touch of chili at the table only if your child enjoys more flavor.

Choking safety: Slice raw radish thin to reduce the choking risk for younger children at the table.

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