birria tacos recipes

The most amazing Birria Tacos recipe of tender shredded beef and melty cheese coated in sauce and pan fried until crispy.

Birria Tacos

lb beef chuck roast

bone-in beef short ribs

guajillo chile peppers

pasilla chile peppers

ancho chile peppers

roma tomatoes (, quartered (about 1.5lbs))

white onion (, roughly chopped)

garlic ((10-12 cloves))

thyme

whole coriander seed

cloves

ginger

Mexican cinnamon stick (oe 1/8 teaspoon ground cinnamon)

Tablespoons apple cider vinegar (or white vinegar)

bay leaves

Tablespoon kosher salt

corn tortillas

Oaxaca cheese (or use mozzarella or Monterey jack)

white onion (, diced)

cilantro (, chopped)

limes

Prepare meat and dried chiles: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Rinse the chiles (use gloves if desired), then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).

Make sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.

Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Cook sauce and meat (can be made ahead):

Dip tortillas in broth: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan.

Add taco toppings: Quickly top with a spoonful of shredded meat, a sprinkle of cheese and a little chopped onion and cilantro.

Pan fry: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.

Garnish and Serve: Sprinkle remaining chopped white onion and cilantro on top of tacos.  Serve with a cup of warm consommé broth, for dipping. I also have a delicious hot salsa recipe in the notes, that takes these tacos over the top!

Make Tacos:

https://content.jwplatform.com/videos/ED0qfatt.mp4

The most amazing Birria Tacos recipe with tender shredded beef and melty cheese coated in sauce and pan fried until crispy. Served with consomé dipping sauce on the side.

Crispy, juicy, and flavorful, these birria tacos are perfect for taco night. They&#039;re the perfect combination of sweet, savory, and spicy that&#039;ll make your mouth water.

ancho chiles (stems removed)

guajillo chiles (stems removed)

water

chuck

beef short ribs ((about 2 ribs))

salt (divided)

vegetable oil

onion

carrots (diced)

Roma tomatoes (halved lengthwise)

garlic (sliced)

cumin

Mexican oregano

chicken broth

cinnamon

Vegetable oil

mozzarella cheese ((225 grams))

white onion

cilantro leaves (chopped)

Lime wedges (to serve)

In a large heat-proof bowl, add ancho and guajillo chiles. Pour the boiling water over the chiles. Soak for 45 minutes. Remove the chiles and place in a blender. Blend until smooth, adding some of the soaking water as needed to blend into a smooth but thick sauce. Set aside.

Sprinkle the chuck roast and short ribs with 1 tablespoon of salt.

In a large Dutch oven, heat the oil over medium-high heat. Working in batches, sear the meat until browned on all sides, about 2 minutes per side. Remove from the pot.

Reduce the heat to medium and add the onion and carrot to the pot. Cook, stirring frequently, until the vegetables are tender and browned, about 7 to 10 minutes. Add the tomatoes, garlic, cumin, oregano, and remaining 1 teaspoon salt. Cook, stirring constantly for 2 minutes more, using the spoon to scrape any bits off the bottom of the pot. Stir in the chicken broth and pureed chiles. Add the meat, bay leaves, and cinnamon stick, and bring the mixture to a boil over medium heat.

Reduce the heat to low. Cook until the meat is fork-tender or reaches 205°F to 210°F when an instant-read thermometer is inserted into the thickest portion of the meat, about 3 to 3 ½ hours. Remove from the heat.

Remove the meat, and discard the cinnamon stick and bay leaves. Shred the meat with two forks, and discard the bones.

Skim the fat off the top of the birria broth and reserve in a heat-proof bowl. Reserve the broth in the pot for serving.

For the Birria:

When ready to eat, heat 1 tablespoon of vegetable oil in a 12-inch cast-iron skillet over medium heat, and swirl to coat the bottom of the skillet.

Working in batches, place a tortilla on the surface of reserved broth in the pot and flip to coat. Place into the preheated skillet. Cook for 30 seconds to 1 minute, or just until starting to brown. Flip the tortilla. Sprinkle each tortilla with 2 to 3 tablespoons of cheese then top half with about ¼ cup of shredded meat. Fold the other half of the tortilla in half, covering the meat.

Cook until bottoms start to get crispy, about 30 seconds to 1 minute. Flip the tacos and fry the other side until they start to crisp, about 30 seconds to 1 minute. Remove from the pan and repeat, adding additional oil as needed. Serve with onion, cilantro, limes wedges, and warm reserved birria broth for dipping.

For the Tacos:

https://www.youtube.com/watch?v=ag7ryZD-kaw

Rich and flavorful, these Birria Tacos are the ultimate comfort food! Juicy, melt-in-your-mouth beef slowly braised then stuffed into a broth-dipped corn tortilla along with cheese and fried to perfection, these tacos will be your new favorite recipe. Loaded with flavor, these tacos are perfect for your next taco night.

RECIPE: https://preppykitchen.com/birria-tacos/

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Easy Birria Tacos Recipe

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