Pioneer Woman Birria Tacos Recipe

This Pioneer Woman Birria Tacos recipe is a rich and authentic dish, which is made with a trio of dried chiles and slow-braised chuck roast. It’s the perfect meal for a special dinner, creating incredibly tender meat and a flavorful broth for dipping, ready in about 3 hours and 40 minutes.

Jump to Recipe

Pioneer Woman Birria Tacos Ingredients

For the Beef and Consommé:

• 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 (32 oz) beef broth
• 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 Assembling the Tacos:

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

How To Make Pioneer Woman Birria Tacos

To Make the Braised Beef:

1. Prep Oven and Simmer Chiles: Preheat your oven to 300°F (150°C). In a large pot, combine the dried ancho, New Mexico, and chile de arbol chiles with the halved tomatoes, quartered onion, garlic, and beef broth. Bring to a gentle simmer over medium heat and cook for 12-14 minutes.
2. Sear the Beef: While the chiles simmer, heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast cubes generously with salt and pepper. Working in two batches, sear the beef for about 6 minutes per batch until it’s browned on all sides. Transfer the browned beef to a plate.
3. Blend the Sauce: Carefully use an immersion blender to blend the chile and tomato mixture directly in the pot until it is completely smooth.
4. Combine and Braise: Pour the blended sauce into the Dutch oven where you seared the beef, scraping the bottom to release any flavorful browned bits. Return the seared beef and any accumulated juices to the pot. Stir in the apple cider vinegar, ground coriander, ground cumin, dried oregano, cinnamon sticks, and bay leaves.
5. Cook in Oven: Bring the mixture to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is fall-apart tender.
6. Shred the Beef: Once cooked, carefully remove the beef from the pot and shred it using two forks. Discard the cinnamon sticks and bay leaves from the sauce (the consommé).

To Assemble the Tacos:

1. Dip and Fill: Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the warm braising liquid (the consommé), coating it completely. Place the tortilla on the hot griddle.
2. Add Fillings: Top the tortilla with about 2 tablespoons of shredded mozzarella, a heaping portion of the shredded beef, a sprinkle of diced onion, and a pinch of cilantro.
3. Cook the Tacos: Fold the tortilla in half over the fillings. Cook for 30 to 45 seconds per side, until the cheese is melted and the outside is crispy. Repeat with the remaining tortillas and fillings.
4. Serve: Serve the crispy tacos immediately with a small bowl of the warm braising liquid (consommé) on the side for dipping and fresh lime wedges for squeezing over the top.

Recipe Tips

• How to get the best flavor from the chiles? For an even richer, deeper flavor, you can toast the dried chiles in a dry skillet for about 30 seconds per side until fragrant before simmering them in the broth.
• Why use chuck roast? Choose a well-marbled chuck roast for this recipe. The fat and connective tissue will break down during the long, slow cooking process, resulting in incredibly tender, juicy, and flavorful meat.
• Why not rush the cooking? Don’t be tempted to rush the 3-hour braising time. The low-and-slow cooking method is essential for making the tough cut of chuck roast fall-apart tender.
• How do I keep my tortillas from tearing? Dipping the corn tortillas in the warm, fatty consommé not only adds incredible flavor but also makes them pliable and prevents them from tearing when you fold and cook them.

What To Serve With Birria Tacos

Birria tacos are a complete and satisfying meal, especially with the consommé for dipping.

• A side of Mexican rice and refried beans
• Sliced avocado or a dollop of guacamole
• Pickled red onions for a tangy contrast

How To Store Birria

• Refrigerate: Store the shredded beef and the consommé in separate airtight containers in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day.
• Reheat: Reheat the beef and consommé gently on the stovetop before assembling and cooking fresh tacos.

Birria Tacos Nutrition Facts

• Calories: 95 kcal (Note: This provided calorie count seems extremely low. A more realistic estimate is likely between 350-450 kcal per serving of 2 tacos).
• Protein: 30g
• Fat: 20g
• Carbohydrates: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Shredded Beef Tacos Recipe
• Pioneer Woman Taco Potatoes Recipe
• Pioneer Woman Cooks Salsa Recipe