Amy's Birria Tacos Amy's Birria Tacos

Amy's Birria Tacos

Aug 12, 2025

If you’ve popped into the store, chances are you’ve met our Amy. If not, allow us to introduce her the best way we know how - through one of her recipes. Don’t be fooled by the youthful grin, Amy’s a bona fide foodie with a knack for coaxing maximum flavour out of whatever’s on the stove.

This week she’s sharing her perfected Birria Tacos: a mash-up of the best bits from recipes she’s collected over the years. Best in a 26cm Dutch oven (though your slow cooker will do nicely), this batch feeds 6–8 hungry taco lovers. They take a little more prep than your everyday taco, but the pay-off is next-level and the mix freezes beautifully for a speedy encore. Amy swears by Tio Pablo chillies, easily found at most good grocers.

INGREDIENTS

400g boneless chuck roast
3 beef short rib
5 ancho chilies
5 guajillo chilies
2 chilies de arbol
2.5L beef stock
1  Mexican cinnamon stick (you can use regular if you don't have one)
6 bay leaves
1 Tbsp toasted coriander seeds
1 Tbsp toasted black peppercorns
2 Tbsp fresh oregano, chopped  (can use dried)
1 Tbsp tomato paste
1 onion
1-2 large tomatoes cut into 1/4
8 cloves garlic
Salt to taste
Mozzarella cheese 
Corn tortillas 

Fresh coriander and onion diced to serve plus birria broth on the side, to dip 

METHOD

Remove the stems and seeds from the chillies and toast in a pan on low/medium heat with peppercorns and coriander seeds until fragrant. Season the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear until a crust forms. Once seared take out the meat and put aside.

Add a bit more oil to the pot back on low/medium heat and add chopped onions. Saute until just softened.  Once softened, add tomato paste and cook down until paste starts to darken. Add sliced garlic and saute until fragrant then add the beef stock. Mix and add in chilies and tomatoes. Add the meat back in plus resting juices

Separately in a spice bag, add toasted black peppercorns, toasted coriander, cinnamon stick, and bay leaves. Tie the bag tight. Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour, stirring occasionally.

After 1 hour, remove the chilies and tomatoes and place them in a blender with a little of your stock liquid and blend until smooth. Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes. 

Remove the meat (and any bones) and shred using a fork into a bowl, then add some of your sauce. Season the remaining broth with salt to taste and place to the side, this is your consume for dipping. Reserve this until you're ready to serve.

Assemble your tacos: take the corn tortilla individually, dip half a tortilla in your consume, then add the tortilla to a pan on medium-high heat. Add a portion of meat and cheese then fold tortilla over and toast on both sides. Once cheese is melted take off heat and add some diced onion and coriander and serve with a bowl of consume on the side to dip!