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–+ servings
Birria Tacos

Birria Tacos

Delicious Birria Tacos filled with cheesy shredded beef, perfect for dipping in rich consommé.
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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
  • 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 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)
  • 1300 g 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)
  • 10 cloves whole cloves (or ¼ teaspoon ground cloves)
  • 1 stick cinnamon (substitute ¼ teaspoon powder, but it's not quite the same)
  • 3 leaves bay leaves (preferably fresh else dried)
  • 2 ½ teaspoon cooking salt (halve for table salt, +30% for flakes)

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, ~350g)
  • Lime wedges optional
  • Your favorite salsa or hot sauce optional

Instructions
 

ABBREVIATED RECIPE

  • Simmer chopped chillies for 10 minutes. Strain, blitz Adobo paste. Brown beef, cook off adobo paste, slow-cook beef for 2 ½ hours with the 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 2 times with ½ teaspoon oil each. Top tortilla with cheese, beef, onion, and coriander, fold over, pan fry until crisp. Serve with Birria Consomme for dunking!
  • Use gloves if sensitive to working with chillis. Deseed and chop chillis, then simmer for 10 minutes to soften.
  • Sear beef in hot oil, then cook off the adobo paste before slow cooking with the remaining ingredients.
  • Shred beef and toss in salt before soaking in braising liquid. Skim the red oil for frying tortillas.
  • Stuff tortillas with cheese, beef, onion, and coriander, then pan-fry until golden-red and crispy.

Notes

This recipe yields 22 - 25 tacos, perfect for gatherings. Adjust the number of chillies to manage spiciness.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg
Keyword Birria, birria recipe, Birria Tacos, birria tacos recipe, Quesabirria
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