Birria Tacos: A Legacy of Love from Guadalajara
I’ll never forget the day my in-laws introduced me to birria tacos—authentic, flavorful, and absolutely unforgettable! Their tacos are so delicious that they even started a taco stand in Los Angeles, bringing a taste of their heritage to the community.
The secret? My mother-in-law’s incredible seasoning, a recipe passed down from her mother in Guadalajara, Mexico. It’s truly finger-licking good!
In March 2024, we lost my beloved mother-in-law, but her legacy lives on in every bite of her birria tacos. Food was her love language, and her dishes were a testament to the care and joy she poured into our family.
I’m honored to share her cherished recipe here, preserving it for future generations. One day, I’ll proudly make these tacos for my own children, keeping her memory alive through the tradition of sharing delicious food.
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:
Ingredients
For the Birria:
- 10 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
- 3 tomatoes
- 10 dried guajillo chilies deseeded and soaked in hot water
- 4 dried ancho chilies deseeded and soaked in hot water
- 10 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
- 8 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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