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Flavorful Gochujang Birria Tacos Recipe with Easy Kimchi Slaw and Lime Crema

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A fusion taco recipe combining slow-cooked birria beef with Korean gochujang, tangy kimchi slaw, and zesty lime crema for a bold and comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 3 tbsp gochujang (Korean chili paste)
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 large white onion, quartered
  • 4 garlic cloves, smashed
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 1 cinnamon stick
  • 4 cups beef broth (low sodium preferred)
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 cup kimchi, chopped
  • 2 cups shredded green cabbage
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame oil
  • 1 tsp honey (optional)
  • ½ cup sour cream or Greek yogurt
  • Zest and juice of 1 lime
  • 1 garlic clove, minced
  • Salt to taste
  • 12 corn tortillas (warmed)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping occasionally. Avoid burning.
  2. Soak the toasted chilies in hot water for 15 minutes until softened.
  3. Drain the chilies and add to a blender with gochujang, quartered onion, smashed garlic, ground cumin, smoked paprika, oregano, cinnamon stick, and 1 cup of beef broth. Blend until smooth. Add more broth if needed for pourable consistency.
  4. Pat the beef chunks dry and season with salt and pepper.
  5. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, about 10 minutes.
  6. Return all browned beef to the pot. Pour the chili sauce over the meat, add remaining 3 cups beef broth and apple cider vinegar. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours until meat is fork-tender and shreds easily. (Or cook in slow cooker on low for 6-8 hours.)
  7. While beef cooks, toss together chopped kimchi, shredded cabbage, julienned carrot, green onions, toasted sesame oil, and honey in a bowl. Adjust seasoning and refrigerate.
  8. Mix sour cream or Greek yogurt with lime zest, lime juice, minced garlic, and salt. Chill until serving.
  9. Warm corn tortillas in a skillet until pliable and slightly charred.
  10. Shred the birria beef with two forks, pile onto each tortilla, top with kimchi slaw, drizzle lime crema, and garnish with fresh cilantro. Serve immediately with lime wedges.

Notes

Toast dried chilies carefully to avoid bitterness. Dry beef before browning for better caramelization. Keep birria broth warm for dipping. Adjust spice levels by modifying gochujang and chili amounts. Use slow cooker as an alternative cooking method. Wrap warmed tortillas in a towel to keep soft.

Nutrition

Keywords: birria tacos, gochujang, kimchi slaw, lime crema, fusion tacos, slow-cooked beef, Korean chili paste, Mexican tacos

Find it online: https://gleefulfork.com/flavorful-gochujang-birria-tacos-recipe-with-easy-kimchi-slaw-and-lime-crema/