Birria Tacos - Mexico

Birria Tacos, a beloved Mexican dish, have taken the culinary world by storm. Originating in the state of Jalisco, these mouthwatering tacos are a true delight for the senses. The star of these tacos is the tender, slow-cooked meat, typically made with beef, goat, or lamb. The meat is marinated in a rich, flavorful blend of spices and chili peppers, giving it a tantalizing and complex taste. The magic happens when the meat is nestled inside a corn tortilla, lightly charred on a griddle, then topped with melted cheese, onions, and cilantro. But the true pièce de résistance is the dipping broth, served on the side. This aromatic consommé, made from the meat's cooking juices, adds an extra layer of depth and warmth to each bite. With their savory and slightly spicy profile, Birria Tacos are a must-try for any food enthusiast seeking a delicious and authentic Mexican experience.

Servings: 4

Author: Chef Connie

Print

With ImageWithout Image

Birria Tacos - Mexico

Prep time: 1 HourCook time: 2 H & 30 MTotal time: 3 H & 30 M

Cook modePrevent screen from turning off

Ingredients

• 3 pounds beef chuck roast (or a mix of beef chuck and short ribs)
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 1 large onion, quartered
• 4 cloves garlic
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt (more to taste)
• 1 teaspoon black pepper
• 6 cups beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil
• Corn tortillas
• Chopped onions
• Chopped cilantro
• Lime wedges
• Sliced radishes (optional)
• Queso fresco or shredded mozzarella cheese (optional)

Instructions

1. Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat until they become fragrant, about 1-2 minutes per side. Be careful not to burn them.
2. Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft.
3. Drain the chiles and transfer them to a blender. Add the onion, garlic, cinnamon stick, oregano, cumin, coriander, smoked paprika, salt, and pepper. Pour in the apple cider vinegar and blend until smooth.
4. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides, working in batches if necessary.
5. Once the beef is browned, add the blended chile sauce to the pot. Pour in the beef broth and add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
6. Remove the beef from the pot and shred it using two forks. Discard any large pieces of fat. Return the shredded meat to the pot and stir to combine with the sauce.
7. Assembling the Tacos:
8. Heat a skillet or griddle over medium heat. Dip each tortilla into the birria broth to coat both sides, then place it on the skillet.
9. Sprinkle a little cheese (if using) onto one half of the tortilla, then add a generous amount of the shredded birria meat. Fold the tortilla in half to form a taco.
10. Cook the tacos for 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
11. Serve the tacos with chopped onions, cilantro, lime wedges, and sliced radishes on the side. You can also serve a small bowl of the birria broth (consommé) for dipping the tacos.

Did you make this recipe?

Tag @internationaldatenight on instagram and hashtag it ##internationaldatenight

---