Name: Birria Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: 25 g dried guajillo chilies (~4 pieces, heaped 3/4 cup once chopped); 45 g dried ancho chilies (~2-3 pieces, 1 cup once chopped); 6 g dried chilies de arbol (~6 pieces, 2 tbsp once chopped); 1/2 cup chili soaking water (reserve after simmering); 5 garlic cloves, peeled; 1 small onion, roughly sliced (~tennis ball size); 1 medium tomato, roughly sliced (180 g); 2 tsp dried oregano; 1 tsp ground cumin; 1/8 tsp black pepper; 5 tbsp vegetable oil (or canola oil); 1.3 kg chuck beef, cut into 6 large pieces (or boneless beef short ribs 1.8 kg bone-in); 2 cups low-sodium beef stock/broth; 10 cloves (or 1/4 tsp ground cloves); 1 cinnamon stick (substitute 1/4 tsp powder); 3 bay leaves (preferably fresh); 2 tbsp apple cider vinegar (or regular white vinegar); 2 1/2 tsp kosher salt (halve for table salt, +30% for flakes); 1/2 tsp kosher salt; 20-25 corn tortillas (14.5 cm/6″ wide); 1 white onion, diced; 1/2 cup finely chopped cilantro leaves; 350 g shredded cheese (Colby, Monterey Jack, or Oaxaca); Lime wedges (optional); Your favorite salsa or hot sauce (optional)

Birria Tacos

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Discover the delightful world of birria tacos, featuring slow-cooked beef, rich sauce, and crispy tortillas. A traditional Mexican dish perfect for any gathering.

Author: Caroline Tasty
Prep Time: 20 minutes
Cook Time: 240 minutes
Total Time: 260 minutes
Yield: 4-6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican
Diet: Carnivore

Ingredients

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25 g dried guajillo chilies (~4 pieces, heaped 3/4 cup once chopped)
45 g dried ancho chilies (~2-3 pieces, 1 cup once chopped)
6 g dried chilies de arbol (~6 pieces, 2 tbsp once chopped)
1/2 cup chili soaking water (reserve after simmering)
5 garlic cloves, peeled
1 small onion, roughly sliced (~tennis ball size)
1 medium tomato, roughly sliced (180 g)
2 tsp dried oregano
1 tsp ground cumin
1/8 tsp black pepper
5 tbsp vegetable oil (or canola oil)
1.3 kg chuck beef, cut into 6 large pieces (or boneless beef short ribs 1.8 kg bone-in)
2 cups low-sodium beef stock/broth
10 cloves (or 1/4 tsp ground cloves)
1 cinnamon stick (substitute 1/4 tsp powder)
3 bay leaves (preferably fresh)
2 tbsp apple cider vinegar (or regular white vinegar)
2 1/2 tsp kosher salt (halve for table salt, +30% for flakes)
1/2 tsp kosher salt
20-25 corn tortillas (14.5 cm/6″ wide)
1 white onion, diced
1/2 cup finely chopped cilantro leaves
350 g shredded cheese (Colby, Monterey Jack, or Oaxaca)
Lime wedges (optional)
Your favorite salsa or hot sauce (optional)

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Instructions

Remove stems and seeds from dried chilies. Soak chilies in hot water for 15 minutes and then blend them with garlic, onion, tomato, oregano, cumin, and black pepper until smooth.
Heat vegetable oil in a large pot over medium heat. Sear the beef pieces until golden brown on all sides. Stir in the blended chili mixture, beef stock, cloves, cinnamon stick, bay leaves, vinegar, and salt.
Cover and cook on low heat for about 180-240 minutes, until beef is tender and easily shreds. Remove bay leaves and cinnamon stick.
Shred the beef with two forks and mix it back into the sauce.
Heat corn tortillas on a skillet, add shredded beef and a sprinkle of cheese. Fold the tortillas and cook on both sides until crispy and the cheese is melted.

Notes

Feel free to experiment with different meats or create a vegetarian version with jackfruit or mushrooms.

Nutrition

Serving Size: 1 taco
Calories: 400
Sugar: 1g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Find it online: https://easyumrecipes.com/birria-tacos/