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How to make Birria Tacos

Birria tacos

Authentic Birria Tacos: A Flavorful Mexican Delight Worth Savoring!

Buenas, Buenas! Today, we’re making one of our favorite family recipes. This recipe is so delicious that my in-laws started a business selling their yummy birria tacos. 

Whether you’re an adventurous foodie or a fan of Mexican cuisine, this authentic birria tacos recipe is sure to captivate your senses. So, let’s gather our ingredients and get ready to embark on a flavor-packed adventure!

Why Birria Tacos are So Special: 

Birria is a traditional Mexican dish that originated in the state of Jalisco. It is renowned for its tender, slow-cooked meat, typically made from beef, goat, or lamb. The meat is marinated in a flavorful spice blend and then braised to perfection. The result? An irresistible fusion of savory, smoky, and slightly spicy notes that will have you craving more with each bite. When served in warm, soft tortillas with the option of dipping in a savory consommé, birria tacos truly take the taco experience to a whole new level.

Step-by-Step Instructions

  • 1. Prepare the Chilies: In a bowl, place the deseeded guajillo, california and ancho chilies with hot water and let them soak for about 15-20 minutes until softened. Drain the chilies and place the water to the side.
  • 2. Blend the Spice Paste: In a blender, combine the soaked chilies, chopped onion, tomatoes, garlic, toasted sesame seeds, Knorr beef bouillon, dried oregano, cloves, cinnamon sticks, whole pickling spices, apple cider vinegar, and salt. Use the water you used to soak the chilies and blend until you achieve a smooth, thick paste. After blending, strain the paste.
  • 3. Chop the Meat: Chop in the meat into similar squares. This make the cooking process faster and easier to shred.
  • 4. Marinate the Meat: Rub the spice paste all over the beef chuck roast, making sure it’s evenly coated. Cover the marinated meat and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat fully.
  • 5. Boil: Add your meat to a large pot and add your water, bay leaves and avocado leaves. Place on high until the water boils. After it boils, turn the heat down to low. Cook for another 3-4 hours until the meat becomes tender and easily shreds with a fork.
  • 6. Shred the Meat: Once the meat is tender, remove it from the pot. Use two forks to shred the birria meat into bite-sized pieces, discarding any excess fat or bone.
  • 7. Assemble the Tacos: Warm the corn tortillas in a skillet and use oil to brown the tortillas. Fill each tortilla with a generous portion of the shredded birria meat. Top the tacos with fresh chopped cilantro, diced onions, sliced radishes, and a squeeze of lime.
  • 8. Serve with Consommé: Serve the birria tacos with a small bowl of the warm consommé on the side for dipping. This flavorful broth adds an extra layer of richness and enhances the overall birria experience.

Enjoy!

Felicidades! You’ve just unlocked the secrets to crafting delectable and authentic birria tacos that will transport you to the heart of Mexico with every bite. The tender, flavorful meat, combined with the vibrant spices and comforting consommé, will make this dish a favorite at any gathering or family dinner. So, get your apron on, prepare your spices, and let the aroma of birria fill your kitchen. These birria tacos are a culinary masterpiece that will have everyone asking for seconds! Enjoy the fiesta of flavors and savor every moment of this delightful Mexican treat. ¡Buen provecho!

Why Birria Tacos are So Special:

Birria is a traditional Mexican dish that originated in the state of Jalisco. It is renowned for its tender, slow-cooked meat, typically made from beef, goat, or lamb. The meat is marinated in a flavorful spice blend and then braised to perfection. The result? An irresistible fusion of savory, smoky, and slightly spicy notes that will have you craving more with each bite. When served in warm, soft tortillas with the option of dipping in a savory consommé, birria tacos truly take the taco experience to a whole new level.
Prep Time30 minutes
Cook Time4 hours
Course: Main Course
Cuisine: Mexican
Keyword: beef, birria, jalisco, mexican, tacos
Servings: 32 people
Author: Noemi Paez
Cost: 100

Ingredients

For the Birria:

  • 22 lbs beef chuck roast you can also use goat or lamb if preferred
  • 1 medium onion sliced in four
  • 1 garlic bulb
  • 2 tablespoon fresh ginger
  • 6 tomatoes
  • 20 dried guajillo chilies deseeded and soaked in hot water
  • 8 dried ancho chilies deseeded and soaked in hot water
  • 20 dried california chilies deseeded and soaked in hot water
  • 4 tablespoon toasted sesame seeds
  • 2 tablespoon dried oregano
  • 4 tablespoon Knorr granulated beef bouillon
  • 4 tablespoon whole pickling spices
  • 8 cloves
  • 2 cinnamon sticks
  • 1/2 cup apple cider vinegar
  • 4 tablespoon salt
  • 8 bay leaves
  • 16 cups water used to cook the meat
  • 3 avocado leaves

For the Consommé:

  • Reserved broth from the cooked birria
  • 1/2 onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Lime wedges for serving

For Serving:

  • Corn tortillas
  • Fresh chopped cilantro
  • Diced onions
  • Lime wedges
  • Sliced radishes

Instructions

Step-by-Step Instructions:

    Prepare the Chilies: In a bowl, place the deseeded guajillo, california and ancho chilies with hot water and let them soak for about 15-20 minutes until softened. Drain the chilies and place the water to the side.

      Blend the Spice Paste: In a blender, combine the soaked chilies, chopped onion, tomatoes, garlic, toasted sesame seeds, Knorr beef bouillon, dried oregano, cloves, cinnamon sticks, whole pickling spices, apple cider vinegar, and salt. Use the water you used to soak the chilies and blend until you achieve a smooth, thick paste. After blending, strain the paste.

        Chop the Meat: Chop in the meat into similar squares. This make the cooking process faster and easier to shred.

          Marinate the Meat: Rub the spice paste all over the beef chuck roast, making sure it’s evenly coated. Cover the marinated meat and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat fully.

            Boil: Add your meat to a large pot and add your water, bay leaves and avocado leaves. Place on high until the water boils. After it boils, turn the heat down to low. Cook for another 3-4 hours until the meat becomes tender and easily shreds with a fork.

              Shred the Meat: Once the meat is tender, remove it from the pot. Use two forks to shred the birria meat into bite-sized pieces, discarding any excess fat or bone.

                Assemble the Tacos: Warm the corn tortillas in a skillet and use oil to brown the tortillas. Fill each tortilla with a generous portion of the shredded birria meat. Top the tacos with fresh chopped cilantro, diced onions, sliced radishes, and a squeeze of lime.

                  Serve with Consommé: Serve the birria tacos with a small bowl of the warm consommé on the side for dipping. This flavorful broth adds an extra layer of richness and enhances the overall birria experience.

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