Birria tacos are a delicious and flavorful Mexican dish that has gained popularity worldwide. These tacos feature tender, slow-cooked meat, typically beef, that’s been marinated in a rich, spicy broth and then stuffed into crispy, broth-soaked tortillas. Let’s dive into the details of making these mouthwatering tacos!
Ingredients:
- For the Birria:
- 3 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 white onion, divided
- 6 garlic cloves
- 1 tablespoon whole cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 1 cinnamon stick
- 1/4 cup apple cider vinegar
- 4 cups beef broth, divided
- 2 tablespoons vegetable oil
- Salt to taste
- For the Tacos:
- 18 corn tortillas
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 2 cups shredded cheese (Oaxacan or mozzarella)
Instructions:
- Prepare the Chilies: Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes per side until they become fragrant. Remove the seeds and stems, then soak the chilies in hot water for 15 minutes to soften them.
- Make the Marinade: In a blender, combine the softened chilies, half of the onion, garlic, toasted cumin seeds, oregano, ground cloves, 1 cup of beef broth, and apple cider vinegar. Blend until smooth.
- Marinate the Beef: Place the beef chunks in a large bowl or zip-top bag. Pour the chili marinade over the beef, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
- Cook the Birria: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated beef and sear on all sides until browned. Add the remaining beef broth, bay leaves, cinnamon stick, and the rest of the onion (chopped). Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Strain the cooking liquid (consomé) and reserve it for dipping the tortillas.
- Assemble the Tacos: Heat a skillet or griddle over medium heat. Dip each tortilla into the reserved consomé, then place it on the skillet. Add a portion of shredded beef and some shredded cheese to one half of the tortilla. Fold the tortilla over and cook until crispy and the cheese is melted, about 2-3 minutes per side.
- Serve: Serve the tacos hot, garnished with chopped cilantro and lime wedges. Use the remaining consomé as a dipping sauce.
FAQs:
1. Can I use a different type of meat? Yes, you can use goat, lamb, or even chicken instead of beef. The cooking time may vary depending on the type of meat used.
2. Can I make birria in a slow cooker or Instant Pot? Absolutely! For a slow cooker, follow the same steps but cook on low for 8-10 hours. For an Instant Pot, use the sauté function to sear the meat, then cook on high pressure for 45 minutes with a natural release.
3. How do I store and reheat birria tacos? Store leftover birria meat and consomé separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat in a skillet and the consomé in a saucepan over medium heat before assembling the tacos.
4. What sides go well with birria tacos? Some great side dishes include Mexican rice, refried beans, guacamole, and a fresh salad. These sides complement the rich flavors of the birria tacos perfectly.
5. Can I freeze birria meat? Yes, you can freeze the cooked and shredded birria meat in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
6. Are there any variations to this recipe? You can customize this recipe by adding different spices or using different types of chilies. You can also make quesabirria tacos by adding more cheese and frying the tacos until extra crispy.
Enjoy your delicious birria tacos! Feel free to experiment with different ingredients and make this recipe your own. Happy cooking! 🌮