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Birria Tacos

Birria Tacos

Birria Tacos are crispy red tacos stuffed with cheesy shredded beef dunked in rich consommé, delivering big flavor in every bite.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Mains
Cuisine Mexican
Servings 25 tacos
Calories 300 kcal

Equipment

  • large saucepan
  • stick blender
  • heavy based pot
  • non-stick pan

Ingredients
  

Birria Adobo (paste)

  • 25 g guajillo chillies, dried (~4 pieces, heaped ¾ cup once chopped)
  • 45 g ancho chillies, dried (~2-3 pieces, 1 cup once chopped)
  • 6 g chillies de arbol, dried (~6 pieces, 2 tablespoon once chopped)
  • ½ cup chilli soaking water (reserve after simmering)
  • 5 cloves garlic peeled
  • 1 small onion (roughly sliced, ~tennis ball size)
  • 1 medium tomato (roughly sliced, 180g)
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ⅛ teaspoon black pepper

Birria braising

  • 5 tablespoon vegetable oil (or canola oil)
  • 1.3 kg chuck beef (cut into 6 large pieces or boneless beef short ribs - 1.8kg/3.6 lb bone-in)
  • 2 cups beef stock / broth (low sodium)
  • 1 stick cinnamon (substitute ¼ teaspoon powder)
  • 3 leaves bay (preferably fresh else dried)
  • 2 ½ teaspoon cooking salt / kosher salt (halve for table salt, +30% for flakes)
  • 2 tablespoon apple cider vinegar (or regular white vinegar, red or white wine vinegar)

Beef seasoning

  • ½ teaspoon cooking salt / kosher salt

Birria Tacos

  • 20 - 25 pieces corn tortillas (14.5cm/6" wide)
  • 1 white onion diced
  • ½ cup finely chopped coriander / cilantro leaves
  • 3 ½ cups shredded cheese (Colby, Monterey Jack or Oaxaca cheese, if available, 350g)
  • Lime wedges (optional)
  • Your favorite salsa or hot sauce (optional)

Instructions
 

Preparation

  • Simmer chopped chillies for 10 minutes. Strain and blitz into adobo paste.
  • Brown beef in a pot, cook off adobo paste, slow-cook beef for 2 ½ hours with the lid on.
  • Remove meat, shred and skim fat off the braising liquid, reserving the 'Birria Oil'.
  • Toss beef in skillet with 1 cup of braising liquid (consommé).
  • Heat 1 teaspoon of 'Birria Oil', wipe pan with tortilla, repeat with ½ teaspoon oil for two more tortillas.
  • Top tortilla with cheese, beef, onion, and coriander, fold over, and pan fry until crispy.
  • Serve with 'Birria Consommé' for dunking!

Notes

Best served immediately, but can be stored separately in the fridge for up to 4 days or frozen for 3 months.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg
Keyword Birria, birria recipe, birria tacos, birria tacos recipe, Quesabirria
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