Birria Tacos
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Recipe Overview
Overview
Birria Tacos are a delightful culinary journey to Jalisco, Mexico, where the flavors are rich and the ingredients are simple yet impactful. The recipe begins with a tender beef chuck roast, which is cubed and seasoned before being seared to lock in the juices. This step is crucial, as it adds depth to the overall flavor of the dish.
The heart of the recipe lies in the chili paste, made from dried ancho and guajillo chilies, blended with garlic, crushed tomatoes, and spices. This vibrant mixture is what gives Birria its signature taste. After simmering the beef in this aromatic sauce for hours, the result is melt-in-your-mouth meat that can be shredded and tucked into warm tortillas.
What makes these tacos truly special is the assembly. Each tortilla is dipped in the cooking liquid, toasted, and filled with the shredded beef, cheese, onions, and cilantro. The toasting process ensures a crispy exterior while the cheese melts beautifully inside. Served with a side of the rich broth, these tacos are not just a meal; they are an experience.
Whether you’re hosting a gathering or simply craving a comforting dish, these Birria Tacos are sure to impress. They embody the essence of Mexican cuisine, combining tradition with flavor in every bite.
Recipe Details
Steps & Tips
Remove stems and seeds from four dried ancho chilies and two dried guajillo chilies.
Tip: Remove the stems and seeds from the chilies to reduce heat.
Add chilies to a pot of boiling water, ensuring they are fully submerged, then turn off the heat and let sit for 15 minutes.
Drain the chilies and add them to a blender with two chipotle peppers, six cloves of garlic, one cup of crushed tomatoes, two tablespoons of white vinegar, two teaspoons of Mexican oregano, one teaspoon of paprika, half a teaspoon of ground cumin, half a teaspoon of ground allspice, and a quarter teaspoon of ground cinnamon. Puree until smooth.
Tip: Use Mexican oregano for authentic flavor.
Cube a 4 lb chuck roast into 4-inch pieces and season with one teaspoon of salt.
Preheat the oven to 300°F and heat one tablespoon of oil in a Dutch oven over medium-high heat. Sear the beef chunks on all sides in batches.
Tip: Sear the meat in batches to avoid crowding the pan.
Remove the beef from the pan and add one roughly diced white onion. Sauté for 3 to 4 minutes.
Add the chili paste to the sautéed onions and cook for another 3 to 4 minutes.
Stir in four cups of beef broth.
Add the seared beef cubes to the pot, ensuring they are fully submerged in the liquid, then place the lid on.
Place the pot in the preheated oven and cook for about 3 hours.
Tip: Cook the beef in the oven for about 3 hours for tenderness.
Dice one red onion, chop one cup of fresh cilantro, and shred some Oaxaca cheese.
Tip: Use Oaxaca cheese or Monterey Jack for the tacos.
Remove the beef from the cooking liquid and shred it.
Tip: For quesabirria tacos, add cheese to the filling.
Heat a large skillet over medium-high heat.
Dip a small corn tortilla fully into the cooking liquid and place it in the hot skillet.
Toast the tortilla for 1 to 2 minutes until brown, then flip it.
Add cheese, shredded beef, onions, and cilantro to the tortilla.
Fold the tortilla in half to cover the filling.
Continue to toast the tortilla until the cheese is melted, flipping to ensure both sides are toasted.
Tip: Flip the tortilla while toasting to ensure even cooking.
Serve the birria tacos with a bowl of the cooking liquid.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Birria is a traditional Mexican dish originating from the state of Jalisco, typically made with beef.
- •The key to flavorful Birria is the combination of dried chilies and spices used in the sauce.
- •Quesa Birria tacos include cheese, which adds a creamy texture to the dish.
- •Searing the beef before slow cooking enhances its flavor and tenderness.
