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Birria Tacos


Birria is a Mexican slow-stewed meat dish, served with it's braising liquid. The flavors are layered and complex, and the beef is so tender it almost melts.


Birria Ingredients:

  • 1 kg beef shank

  • 1 kg sirloin, or other beef roast

  • 2 large tomatoes, quartered

  • 1 head garlic, cloves peeled and roughly chopped

  • 1 medium onion, roughly chopped

  • 1" piece of fresh ginger, peeled and roughly chopped

  • 2 poblano peppers, halved with seeds removed

  • 1 large jalapeno, halved with seeds removed

  • 3 dried guajillo peppers (or other dried peppers, such as ancho)

  • 1 can chipotle peppers in adobo

  • 2 tbsp chicken bouillon powder

  • 1 tbsp dried oregano

  • 1 tbsp cumin

  • 1 tsp smoked paprika

  • 1 tsp black pepper

  • 1 tsp salt

  • 1/2 tsp allspice

Tacos:

  • Small flour tortillas

  • Cheese (Oaxaca is best!)

  • Red onion, finely diced

  • Fresh cilantro, roughly chopped


Directions

To prepare the guajillo peppers, soak them in hot water for 15 minutes to reconstitute. When soft, remove the stems and the seeds.


In a large stock pot, combine all Birria ingredients except the beef. Add enough water to cover, and bring to a boil. Let simmer for 30 minutes, or until all ingredients are soft.


Remove from heat, and blend until smooth. An immersion blender is ideal for this!


Cut the beef shank and roast into 3 inch cubes. Add the beef and the blended liquid to a slow-cooker, or a stove-top pot with a lid. Cook on low for approximately 6 hours, or until the beef easily 'shreds'.


When finished, remove the beef from the cooking liquid and set aside. Reserve the liquid, and strain it to create the consumé.


To assemble your tacos, dip small flour tortillas in the consumé, quickly coating them with the flavorful broth and rendered fat from the beef's cooking process. Fill with the shredded beef mixture, and top with Oaxaca cheese. Fold, and fry over medium heat in a non-stick skillet until crispy. Add additional toppings, such as red onion and cilantro, if desired. Serve with a bowl of consumé for dipping.


Enjoy!

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