Feb 11, 2022

birria tacos

birria tacos
birria tacos
birria tacos

25 MINUTES

8 servings

MEDIUM

This recipe yields tender, flavorful birria de res that is perfect for enjoying with family and friends. Remember to adjust the level of spiciness to your preference and savor the rich, comforting flavors of this traditional Mexican dish.
This recipe yields tender, flavorful birria de res that is perfect for enjoying with family and friends. Remember to adjust the level of spiciness to your preference and savor the rich, comforting flavors of this traditional Mexican dish.
This recipe yields tender, flavorful birria de res that is perfect for enjoying with family and friends. Remember to adjust the level of spiciness to your preference and savor the rich, comforting flavors of this traditional Mexican dish.
Ingredients
Birria De Res
  • beef chuck, 4-5lbs, cut into 3 inch pieces

  • white onion, half

  • garlic, 4-5 cloves

  • bay leaf, 3 each

  • roma tomatoes, 3 each

  • peppercorns, 6-8 each

  • cloves, 5 each

  • dried oregano, 1 tsp

  • dried thyme, 1 tsp

  • cumin, 1 tsp

  • guajillo pepper pods, 10 each

  • ancho peppers, 3 each

  • chile de arbol, 6-8 each (optional)

  • white distilled vinegar, 1/2 cup

  • beef broth, unsalted, 1 cup

  • Mexican (Ceylon) cinamon stick, 1/4 inch stick

  • salt, to taste

  • pepper, to taste

  • water, as needed

Tacos
  • corn tortillas, 1 pack or freshly made

  • monterey jack cheese, 4 oz, shredded

  • 2 limes, cut into wedges

  • cilantro, 1 bunch, minced

Instructions
Birria
  1. Sear the Beef: Season beef generously with salt and pepper. Sear in a large pot or Dutch oven over medium-high heat until browned on all sides. Work in batches to avoid overcrowding. Set aside.

  2. Make the Sauce: In a separate pot, combine chiles, tomatoes, onion, cinnamon stick, and bay leaves. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes, until softened.

  3. Blend: Transfer softened ingredients to a blender with 1 cup of the chili water, beef broth, garlic, vinegar, cumin, oregano, and cloves. Blend until smooth (work in batches if needed). Strain through a fine mesh sieve into the pot with the seared beef, discarding solids.

  4. Simmer: Stir to coat beef in sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3–4 hours (or use high pressure in an Instant Pot). Add more broth if liquid reduces too much. Meat is done when fork-tender.

  5. Shred & Season: Remove beef, shred with forks, and return to pot. Season broth (consomé) with salt and a splash more vinegar to taste. Keep warm.

Taco Assembly
  1. Dip corn tortillas in the birria consomé to coat.

  2. In a skillet over low heat with a bit of oil, fry the tortilla until soft. Flip, then add birria, cheese, chopped onion, and cilantro on one side.

  3. Fold in half and fry until crispy and cheese is melted.

  4. Serve hot with lime wedges and your favorite salsa.

Hi, I'm Denise.

Product designer turned home cook.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

Hi, I'm Denise.

Product designer turned home cook.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

Hi, I'm Denise.

Product designer turned home cook.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

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