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–+ servings
Birria Tacos

Birria Tacos

Delicious crispy red tacos filled with cheesy shredded beef, accompanied by rich consommé. Perfect for a hearty meal.
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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 350 kcal

Equipment

  • large saucepan
  • heavy based pot
  • stick blender
  • 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 garlic cloves peeled
  • 1 small onion (roughly sliced)
  • 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)
  • 2 cups beef stock / broth (low sodium)
  • 1 cinnamon stick (substitute ¼ teaspoon powder)
  • 3 bay leaves (preferably fresh)
  • 2 ½ tablespoon apple cider vinegar (or regular white vinegar)
  • 2 ½ teaspoon cooking salt / kosher salt (halve for table salt, +30% for flakes)

Beef seasoning

  • ½ teaspoon cooking salt / kosher salt

Birria Tacos

  • 20 – 25 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)
  • Lime wedges optional
  • your favorite salsa or hot sauce optional

Instructions
 

ABBREVIATED RECIPE

  • Simmer chopped chillies for 10 min. Strain, blitz Adobo paste. Brown beef, cook off adobo paste, slow-cook beef for 2 ½ hrs (lid on). Remove meat, shred, skim fat off braising liquid ('Birria Oil'). Toss beef in skillet with 1 cup braising liquid (aka Consomme). Heat 1 teaspoon Birria oil over low heat, wipe pan with tortilla, remove, repeat x2 with ½ teaspoon oil each. Top tortilla with cheese, beef, onion, coriander, fold over, pan fry until crisp. Serve with Birria Consomme for dunking!
  • Use gloves if you're sensitive to working with chilli. Deseed, trim and discard stems, cut lengthwise, remove and discard seeds. Chop into 1 – 1.5cm / ¼" pieces.
  • Simmer chillies in a large saucepan of boiling water for 10 minutes to soften.
  • Make Birria Adobo paste by placing cooked chillies and other ingredients in a tall jug and blitzing until smooth.
  • Sear beef in a large pot over high heat until brown on all sides.
  • Add adobo paste to the same pan and cook for 2 minutes.
  • Slow cook all braising ingredients with beef for 2 ½ hours.
  • Remove beef to shred and mix with ½ teaspoon salt.
  • Skim off red oil from braising liquid to use for frying the tortillas.
  • Heat the non-stick pan and dunk each tortilla in Birria oil to make them red.
  • Stuff tortillas with cheese, beef, onion, and coriander, fold and crisp in the pan.
  • Serve hot with Birria Consommé for dunking.

Notes

Birria Tacos are great for batch cooking and can be stored separately for freshness. Enjoy with your favorite dipping sauces.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 3mg
Keyword birria tacos, Consommé, Crispy Tacos, Quesabirria, Shredded Beef
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