Birria Tacos
Birria Tacos are a delicious and satisfying dish that comes from Mexico. They are made with tender beef and flavorful spices, served inside warm corn tortillas. The dish is popular for its taste and its ability to warm you up on a cold day.
Why Make This Recipe
Making Birria Tacos at home is a great way to enjoy this traditional Mexican meal. The recipe combines rich flavors and aromas that will fill your kitchen with excitement. Plus, this dish is perfect for gatherings, parties, or just a cozy night in. You can impress your family and friends with your cooking skills!
How to Make Birria Tacos
Ingredients:
- 2 lb beef chuck roast (cut into chunks)
- 1 tbsp grapeseed oil
- 7 dried ancho chilies (trimmed and de-seeded)
- 5 dried guajillo chilies (trimmed and de-seeded)
- 4 dried chilies de arbor (trimmed and de-seeded)
- 1 Onion (peeled and halved)
- 6 garlic cloves
- 4 tomatoes (on the vine)
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper (to taste)
- Cilantro (for garnish)
- Onion (minced, for topping)
- Lime (for topping)
- Corn tortillas
- Oaxaca cheese (or your favorite cheese)
Directions:
- Make the Consomme: Start by heating the grapeseed oil in a large pot. Add the beef chunks and brown them on all sides.
- Prepare the Chilies: Soak the dried ancho, guajillo, and chilies de arbor in hot water for about 15 minutes until they are soft.
- Blend the Ingredients: In a blender, combine the soaked chilies, onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano with some of the beef stock. Blend until smooth.
- Cook the Beef: Pour the blended mixture back into the pot with the beef. Add the remaining beef stock, Bayou City Garlic Pepper, and salt and pepper to taste.
- Simmer: Cover the pot and let it simmer on low heat for about 2 to 3 hours, or until the beef is tender and easily shredded.
- Build the Tacos: Shred the beef and serve it in warm corn tortillas. Top with minced onions, cilantro, and cheese.
How to Serve Birria Tacos
To serve Birria Tacos, place the shredded beef in the corn tortillas. Then, add toppings like minced onion, fresh cilantro, and a sprinkle of cheese. You can also serve a small bowl of the broth (consomme) on the side for dipping.
How to Store Birria Tacos
If you have leftovers, store the shredded beef and any sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze the beef for up to 3 months. When ready to eat, reheat on the stove or in the microwave.
Tips to Make Birria Tacos
- Make sure to soak the chilies well for the best flavor.
- You can adjust the spices to make it milder or spicier according to your taste.
- Use fresh corn tortillas for the best texture and flavor.
- Refrigerate any leftover broth and use it for soups or stews later.
Variation
You can try different meats like lamb or goat for a unique twist on the classic recipe. Additionally, you can experiment with various cheeses or toppings to suit your taste.
FAQs
Q: Can I use fresh chilies instead of dried?
A: Yes, you can use fresh chilies, but they will have a different flavor profile. Adjust the amounts according to your taste.
Q: What can I substitute for the beef chuck roast?
A: You can substitute with beef brisket or short ribs for a different texture and taste.
Q: Is it necessary to use all the spices?
A: While each spice adds flavor, you can reduce or omit any that you do not have. Just keep in mind that it may alter the final taste of the dish.
Birria Tacos
Ingredients
Beef and Spices
- 2 lb beef chuck roast (cut into chunks)
- 1 tbsp grapeseed oil
- 7 dried ancho chilies (trimmed and de-seeded)
- 5 dried guajillo chilies (trimmed and de-seeded)
- 4 dried chilies de arbor (trimmed and de-seeded)
- 1 Onion (peeled and halved)
- 6 garlic cloves
- 4 tomatoes (on the vine)
- 1 tbsp black peppercorns
- 1/2 stick cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper (to taste)
Toppings and Tortillas
- Cilantro (for garnish)
- Onion (minced, for topping)
- Lime (for topping)
- Corn tortillas
- Oaxaca cheese (or your favorite cheese)
Instructions
Preparation
- Start by heating the grapeseed oil in a large pot.
- Add the beef chunks and brown them on all sides.
- Soak the dried ancho, guajillo, and chilies de arbor in hot water for about 15 minutes until they are soft.
- In a blender, combine the soaked chilies, onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano with some of the beef stock. Blend until smooth.
- Pour the blended mixture back into the pot with the beef. Add the remaining beef stock, Bayou City Garlic Pepper, and salt and pepper to taste.
Cooking
- Cover the pot and let it simmer on low heat for about 2 to 3 hours, or until the beef is tender and easily shredded.
- Shred the beef and serve it in warm corn tortillas.
- Top with minced onions, cilantro, and cheese.