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–+ servings
Birria Tacos

Birria Tacos

Delicious Birria Tacos, stuffed with cheesy shredded beef and served with rich consommé for dunking.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Mains
Cuisine Mexican
Servings 25 tacos
Calories 300 kcal

Equipment

  • large saucepan
  • heavy based pot
  • stick blender
  • Non-stick pan

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 cloves garlic, 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 large pieces (or boneless beef short ribs - 1.8kg/3.6 lb bone-in)
  • 2 cups beef stock / broth, low sodium
  • 1 stick cinnamon (substitute ¼ teaspoon powder)
  • 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 Colby, Monterey Jack or Oaxaca cheese (if you can get it)
  • Lime wedges optional
  • Your favorite salsa or hot sauce optional

Instructions
 

Preparation

  • Simmer chopped chillies for 10 min, strain, and blitz adobo paste. Brown beef, cook off adobo paste, slow-cook beef for 2 ½ hrs (lid on). Remove meat, shred, skim fat off braising liquid (Birria Oil). Toss beef in skillet with 1 cup braising liquid (aka Consomme). Heat 1 teaspoon Birria oil over low heat, wipe pan with tortilla, remove, repeat x2 with ½ teaspoon oil each. 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, simmer, reserve, and drain chillies.
  • Shredded beef: Blitz adobo paste ingredients and sear beef in a pot. Cook off adobo and slow cook beef until tender.
  • Shred and season beef, skim red oil from braising liquid for future use.
  • Heat Birria oil, make red tortillas. Stuff tortillas, fold and pan fry until crispy.
  • Serve hot with Birria Consommé for dunking!

Notes

Makes 22 - 25 tacos (900g shredded beef once sauced), yield depends on generosity of filling. Can store beef and consommé separately for best results.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg
Keyword birria, birria recipe, birria tacos, birria tacos recipe, Quesabirria
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