Birria Tacos (Tacos De Birria)
Mouthwatering birria tacos (tacos de birria) filled with tender shredded beef, white onions, cheese, and cilantro – the perfect meal for sharing!
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INGREDIENTS
700 g beef chuck
2 ancho chilies
2 guajillo chilies
1 chipotle
2 tbsp of cloves ground
1 tbsp of black pepper ground
1 tsp of thyme
1 tsp of majoram
1 tsp of oregano
1/2 tsp of cumin
1/2 tsp of ginger ground
Salt to taste
3 garlic cloves
1/2 an onion
2 bay leaves
1 cinnamon stick
1/4 cup of apple cider vinegar
2 fresh tomatoes or 1/2 a can of tomatoes
Boiling water
2 cups of chicken or beef stock
A splash of vegetable oil
Corn tortillas
Diced onions
Oaxaca cheese
Cilantro
INSTRUCTIONS
1. Preheat oven at 175C/350F/Gas 4. Start by de-seeding the ancho, guajillo, and chipotle chilies. Then, soak the chilies in 2 cups of boiling water for 10-15 minutes.
2. Meanwhile, chop the beef chuck into medium-sized pieces. Season them with salt and pepper to taste. Then, grab a dutch oven, add a splash of oil, and sear beef pieces on each side for 5-7 minutes or until brown on each side. Option 1: pour 2 cups of water into the beef, salt to taste, bring to a boil and cook beef on a medium heat for 30 minutes. This will create the stock for the consomé. Option 2: Pour 1 cup of pre-made chicken or beef stock into the dutch oven after searing the beef.
3. Now, the chilies should be soft. Add the chilies and pour the water it soaked in into a blender. Next, add apple cider vinegar, tomatoes (or canned tomatoes), onion, garlic cloves, cloves, marjoram, thyme, oregano, cumin, ginger, and black pepper to the blender and blend until smooth.
4. Pour the sauce into the dutch oven with the beef. Add the bay leaves and cinnamon stick and cook for 2 hours or until tender. Check the beef from time to time and add water if it becomes too dry.
5. Once, you remove the beef from the oven use a fork to shred it.
Birria Tacos (Assemble)
1.Add a few drops of oil to a pan. Then, dip corn tortilla in the consomé, add the tortilla to the pan, add shredded beef to half of the tortilla, fold the tortilla, pour a bit more consomé over the tortilla, then flip the taco and cook on the other side for a few minutes.
2. Remove the taco from the pan and top the taco with diced onions, Oaxaca cheese, and cilantro. Serve with consomé and Enjoy!
🛍️WHAT I USED TO MAKE THIS RECIPE
Guajillo chilies: https://amzn.to/3tjpFWM
Ancho chilies: https://amzn.to/3a65wMg
Chipotle chilies: https://amzn.to/3thDB3w
Corn tortillas: https://amzn.to/3a5g26M
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