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Birria Tacos (Tacos de Birria) Recipe

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This recipe for Birria Tacos (Tacos de Birria) is from The Olson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Birria Stew
Ingredients:  
Ingredients:  
3 lbs Beef Chuck Roast (or a mix of short ribs and chuck), cut into large chunks
1 large White Onion, quartered
1 head Garlic, halved crosswise
3 Bay Leaves
8 cups Beef Brother (or enough to cover meat)
Salt & Pepper, to taste
Directions:
Directions:
Season beef with salt and pepper
In a large pot or Dutch oven, combine beef, quartered onion, garlic head, bay leaves and chili sauce
Pour in enough beef broth to cover. Bring to a boil, then reduce to low.
Cover and simmer 2˝-3 hours until beef is very tender and shreds easily.
 

Chili Sauce
Ingredients:  
Ingredients:  
4 dried Guajillo Chilies, stemmed and seeded
3 dried Ancho Chilies, stemmed and seeded
2 dried Pasilla Chilies, stemmed and seeded
2-3 Chipotle Peppers in Adobo (from a can)
1 medium Tomato, roasted or lightly charred
1/2 Onion, roasted or lightly charred
4 Garlic Cloves
1 tsp Cumin Seeds (or ground cumin)
1 tsp Mexican Oregano
1/2 tsp Ground Cloves
1/2 tsp Cinnamon
2 TBSP Apple Cider Vinegar
Directions:
Directions:
Prepare the Chilies:
Heat a skillet over medium and lightly toast the dried chilies until fragrant (about 1 minutes each side)
Place chilies in a bowl, cover with hot water and soak for 15 minutes until softened.
Drain

Make the Sauce:
Blend the softened chilies with roasted tomato, onion, garlic, chipotles, vinegar and spices.
Add 1-2 cups beef broth to loosen. Blend until smooth.
 

Assemble the Tacos and Serve
Ingredients:  
Ingredients:  
Corn Tortillas
2 cup Oaxaca or Mozzarella Cheese, shredded
Chopped White Onion
Fresh Cilantro, chopped
Lime wedges
Directions:
Directions:
Assemble the Tacos:

Remove meat, shred, and keep warm. Reserve the broth (this is your consommé).
Heat a skillet or griddle over medium heat. Dip tortillas in the top layer of the consommé (the reddish fat) and place on skillet.
Sprinkle with cheese, add shredded beef, fold, and cook until crispy and golden on both sides.

Serve:

Serve tacos hot with small bowls of consommé for dipping
Garnish with onion, cilantro and a squeeze of lime.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes Prep - 3 hours cook time

 

 

 

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