Birria Tacos Recipe
Topic: Birria Tacos Recipe
What are Birria tacos?
Birria tacos, if you haven’t yet heard of them on social media and the internet, are traditionally a sweet, sour, slightly spicy, and flavorful Mexican beef stew that is slowly cooked until the meat is tender and juicy And delicious. Someone had the brilliant idea of stuffing this meat into a taco, then dipping all the mess into the stew and deep-frying it. They exploded after that, and the rest is history. But unlike most fad foods, Birria tacos are so good you’ll be making them every week.
The best birria tacos are soaked in the stew and then deep-fried until crisp.
It is dipping the tortilla into the stew and frying it until the magic happens, so don’t do it.
Skip this step. Tacos are good, but very few people who don’t live in the Southwest know that tacos only become transcendent once you bake the tortilla in the fat. Traditionally, they do this with butter or lard, but we use the fat from the top of the stew to give it an extra boost. Once you bite into a crispy fried taco, you’ll never look back.
Instant pot vs. slow cooker vs. stovetop
You can make this stew however you want, but I prefer it in the Instant Pot because it is much faster and preserves more flavor inside the plate. Those delicious aromas that fill your home when you cook slowly for hours? These are flavor particles, which means the flavor is not in your soup. But however you prepare it, it will be delicious, so choose the method that works best for you.
- The best cut of veal for birria tacos. For the best birria tacos, use a good shank of beef. It is not negotiable. You can and should also mix another cut for texture and variety. I prefer slightly lean meat for tacos, so I mixed it with a cheap roast like Taxi Sirloin, but if Steph had what he wanted, he would use baby back ribs. But since he doesn’t cook, we ended up with a taxi sirloin.
- Dried Guajillo chiles. These sun-dried peppers add an authentic touch of Mexican flavor to any stew and can usually be found in the Mexican aisle of your local grocery store (if you live in the United States). They are like a sweet to medium bell pepper and don’t add heat, so you don’t have to worry at all. If you can’t find them, substitute any dried Mexican / Southwest peppers you can find, such as ancho, New Mexico, California, or pasilla. If you really can’t find them, you can ignore them, but they’re worth looking for!
- Chipotle peppers in adobo sauce. These come in a small box and are delicious, savory, sweet, and spicy. They form the base of many Mexican stews and marinades, and you can find them all over the world, they are very good. We usually keep 3-4 cans just for the tacos al pastor.
- Mexican oregano. Cette version de l’origan est toujours moins chère et presque toujours plus fraîche et meilleure que les trucs de l’allée des epices, where if you êtes déjà dans l’allée mexicaine, assurez-vous de prendre un sac, généralement seulement 99 cents about.
How to make a Birria stew:
Making Birria Stew is quick and easy:
- Soak the peppers. Bring a pot of water to a boil and then remove from heat, soak the dried peppers while you perform the following steps.
- Season the meat. While you wait for the peppers to soak, dice the roast and season the meat with salt and pepper.
- Make the marinade. Combine everything that is left except the cloves, bay leaves, and cinnamon in a blender. Remove the peppers from the now hot water and let them cool enough to handle. Hold them by the tips over the sink and cut off the tops with scissors. The seeds will fall off immediately. Then put them in the blender as well. Mix everything into a smooth paste.
- Marinate the meat overnight. Two hours is enough too, but longer is always better when it comes to stews.
- Prepare the stew. Brown the onions. Onions are the base of all flavors, making sure they are delicious, clear, and golden. Take your time. Then add the meats, top with chicken broth, and add the last of the spices. That’s all we can say about it!
How to make Birria tacos?
Once you have the stew, making the tacos is super easy:
- Shred your meats. Fry them too, if you want. I skipped that step, and it was fine, but if you like your meat very crispy and hot, this is where you would do it.
- Heat your tortillas. This makes them flexible and soft. We used a tortilla warmer, but you can wrap them in damp paper towels and microwave for 30 seconds.
- Soak and fill. Dip your tortillas in the soup; the fat is close to the top, so you don’t need to soak too much, but make sure they are well coated. Next, the top half of the tortilla with the meat, onions, cilantro (optional), and cheese (optional).
- Fold and fry. Fry the tacos in a nonstick skillet over medium heat until crisp, 2-3 minutes per side. Serve with one side of the stew to use as a sauce.
Birria Tacos RecipePrint
Birria Tacos Recipe
These birria tacos are good enough to eat alone. If you wanted to make a garnish, you can serve them with homemade chips, Mexican rice, and you even have all the necessary ingredients to make the birria tortilla soup.
- Prep Time: 20
- Cook Time: 100
- Total Time: 120
- Yield: 4 1x
- 1.5 lb beef shank
- 1 lb cab sirloin or other roast/steak
- 3 dried guajillo peppers see notes
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 medium onion chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- chicken stock to cover sodium free, about 1 quart
- 4” corn or flour tortillas as needed, 12-16
- 1 medium onion chopped, optional
- 1 bunch cilantro chopped, optional
- 1 cup mexican cheese blend grated, optional
instant pot or slow cooker
- Bring a large pot of water to a boil, then remove it from the heat. Soak the dried guajillo chiles for 15 minutes. Meanwhile, dice the sirloin, then season the steak and leg with S&P. Put aside.
- Add the marinade ingredients to the blender. When the peppers are finished soaking, hold them by the tips over the sink and use scissors to cut the stem, allow the seeds to fall out, and then add them to the blender. Mix the marinade until you get a smooth paste. Let meats marinate for at least two hours or overnight.
- Set your Instant Pot to sauté over high heat or use a skillet over medium heat. Add 1-2 tablespoons of oil, then sauté the onions until golden and translucent (6-8 minutes).
- Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Top with chicken broth, then put on high pressure for 45 minutes. If using a slow cooker or stove, set the heat to low for 4-6 hours.
- When the Instant Pot is done, let it loosen naturally, then remove the meat. Grate, reserve, and discard the bones.
- Reheat some tortillas, then dip the tortillas into the stew. Make your tacos, top with optional toppings, then fry over medium heat in a nonstick skillet. Enjoy it right away, preferably with a margarita or cold Mexican beer.
If you can’t find dried guajillo chiles, substitute any dried Mexican / Southwest chiles you can find, such as ancho, new mexico, california, or pasilla.
People also ask:
What are Birria tacos made of?
Birria Tacos (birria tacos) consists of stewed meat inside a corn tortilla that has been fried in the fat that sits on top of the birria. Birria tacos are filled with melted Oaxacan cheese (quesillo), cilantro, lime, and white onion. And a small bowl of consommé is served on the side for dipping.
Are Birria Tacos Mexican?
It is a Mexican dish from the state of Jalisco. Preparation techniques vary, but the dish is often served with corn, onion, cilantro, and lemon tortillas. … The meat is marinated in a marinade made of vinegar, dried peppers, herbs and spices before being cooked in a broth.
What is the difference between Birria and barbacoa?
The main reason for the common confusion between birria and barbecue is that birria is a barbecue product. The birria is made by dipping the barbecue in a sauce prepared with the meat in the hole. It really depends on the region of Mexico in which you are, since the birrias are very varied.