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Birria Tacos

Birria Tacos

Birria Tacos are crispy red tacos filled with cheesy shredded beef and served with rich consommé for dipping.
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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
  • stick blender
  • large 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)
  • 1300 g chuck beef (cut into 6 large pieces or boneless beef short ribs)
  • 2 cups beef stock / broth (low sodium)
  • 1 stick cinnamon (substitute ¼ teaspoon powder)
  • 3 leaves bay leaves (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
  • 350 g shredded cheese (Colby, Monterey Jack or Oaxaca)
  • Lime wedges (optional)
  • Your favorite salsa or hot sauce (optional)

Instructions
 

Abbreviated Recipe

  • Simmer chopped chillies 10 min. Strain, blitz Adobo paste. Brown beef, cook off adobo paste, slow-cook beef 2 ½ hrs (lid on). Remove meat, shred, skim fat off braising liquid. Toss beef in skillet with 1 cup braising liquid. 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!

Full Recipe

  • Prepare chillis: Deseed, trim, chop, simmer, and reserve soaking water.
  • Place cooked chillies, reserved water and Adobo ingredients in a jug, blitz until smooth.
  • Sear beef, then add Adobo paste to the pan.
  • Slow cook beef with braising ingredients for 2 ½ hours.
  • Shred beef, add salt, toss meat.
  • Skim red oil from the braising liquid.
  • Pour 1 cup of braising liquid into a pan, add shredded beef, and toss to absorb sauce.
  • Heat Birria Oil in a pan, heat tortillas, and stuff with cheese, beef, onion, and coriander.
  • Pan-fry tacos until golden red and crispy.
  • Serve hot with Birria Consommé for dunking!

Notes

Makes 22 - 25 tacos (900g shredded beef once sauced). Can adjust quantity of chillies for spiciness. Best to pan fry fresh for crispiness. Leftovers can be stored for 4 days in the fridge.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg
Keyword birria, birria recipe, birria tacos, birria tacos recipe, Quesabirria
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