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–+ servings
Birria Tacos

Birria Tacos

Deliciously tender Birria Tacos made with spiced beef and served with a rich consommé for dipping.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main
Cuisine Mexican
Servings 25 tacos
Calories 300 kcal

Equipment

  • large saucepan
  • Dutch Oven
  • stick blender
  • Non-stick pan
  • Sieve

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 pieces garlic cloves 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 – 1.8kg/3.6 lb bone-in)
  • 2 cups beef stock / broth low sodium
  • 10 cloves cloves (or ¼ teaspoon ground cloves)
  • 1 stick cinnamon (substitute ¼ teaspoon powder, but it’s not quite the same)
  • 3 pieces 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 cheese)
  • 1 pieces lime wedges optional
  • 1 pieces 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. Top tortilla with cheese, beef, onion, coriander, fold over, pan fry until crisp. Serve with Birria Consomme for dunking!

FULL RECIPE

  • Prepare chillis: Use gloves if you're sensitive to working with chilli! Deseed, trim, and discard stems. Cut lengthwise, remove seeds. Roughly chop into 1 – 1.5cm / ¼" pieces. Simmer in boiling water for 10 minutes to soften.
  • Reserve ½ cup of chilli-simmering water. Drain chillis and lightly press out residual liquid.
  • Birria Adobo (paste): Place cooked chillies, reserved water, and remaining ingredients in jug large enough for stick blender. Blitz for 20 seconds until as smooth as possible.
  • Sear beef: Heat oil in a large pot over high heat. Add half the beef and sear each side until dark golden brown. Remove and repeat with remaining beef.
  • Cook off Adobo: Add paste to the same pan, stir for 2 minutes in oil. Lower heat if it spits.
  • Slow cook for 2 ½ hours: Add all birria braising ingredients, stir, then add beef. Bring to boil then lower to simmer gently, cover, and cook for 2 ½ hours until beef shreds easily.
  • Shred: Remove beef to a clean pan, shred well, and toss with ½ teaspoon salt.
  • Birria oil: Skim off red oil from braising liquid surface and place in a separate bowl.
  • Soak beef: Pour 1 cup of braising liquid into a non-stick pan over medium-high heat. Simmer for 15 seconds, then add beef and toss until absorbed.
  • Birria Consommé: Taste and check salt, keep warm for dipping.
  • Make crispy cheesy Birria tacos: Heat 1 teaspoon Birria Oil in non-stick pan. Put a tortilla in to make the underside red. Once soft, remove and repeat twice more with ½ teaspoon oil each time.
  • Stuff: Spread cheese on half of each tortilla, top with beef, onion, and coriander. Fold and pan-fry 3 tacos at a time over medium-high heat for 2 minutes on each side.
  • Serve: Remove and serve hot with Birria Consommé for dunking!

Notes

Yield – Makes 22 – 25 tacos (900g shredded beef). Use gloves when handling chillies to avoid irritation. Adjust spice level by reducing or omitting chillies as preferred. Leftovers can be kept in the fridge for 4 days or frozen for 3 months.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword authentic tacos, beef tacos, Birria Tacos, comfort food, Mexican cuisine, spicy tacos
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