Birria Taco Sauce Recipe

5 from 3 votes

Best birria tacos sauce to dip in or cook your meat in and then use as a sauce on top. Make as mild or spicy as you want with lots of chiles.

Prep Time10

Cook Time15

Course: Dip

Cuisine: Mexican

Keyword: beef, birria, sauce, spicy, tacos

Servings:

Author: Justine

4 cascabel chili peppers
1 New Mexico chili pepper
4 de arbol chili pepper
2 ancho chili peppers
1 onion diced
1/2 tbsp olive oil
3 tbsp minced garlic
3 bay leaves
3 tsp oregano
1 cinnamon stick whole
2 tsp cumin ground
1 tsp ginger ground
1 tsp peppercorns
1/4 tsp cloves
1 tsp coriander
2 tbsp apple cider vinegar
1 tbsp tomato paste
3.5-4 c beef stock or broth, depending on how intense of a flavor you want it, add more stock to tone it down

Remove all stems and seeds from the dry chilies. Cut off the ends and shake out all of the seeds. Place into a pot over medium/high heat. Toast chilies until they become aromatic, this will be about 5 minutes.
Remove from pot and set aside. Add your oil to the pot and add onion and garlic, cooking until soft, about 6 minutes. Frequently scrape off any browned bits from the bottom of the pot.
Add bay leaves, cinnamon stick, oregano, cumin, coriander, ginger, peppercorns and cloves. Stir in vinegar and tomato paste. Combine and add in chilies. Pour beef stock in and boil.
If you were just making the sauce you would be finished after boiling for 4-5 minutes. Strain and enjoy sauce.
If you want to add meat you would do so after step 3 and boil until tender enough to shred with 2 forks. Then serve inside small tortillas to make tacos.