Savory Birria Tacos Recipe: Step-by-Step Guide

INTRODUCTION

Biria tacos are a Mexican dish from the state of Jalisco. This is among the staples of Mexican cuisine: the meat cooks slowly and softens. The duck or beef is seasoned with a rich mix of spices and herbs, which accompany the dish. Then, this meat is sliced, rolled in a warm corn tortilla, and often served with a good consommé for dipping Birria tacos are always ideal for any occasion, whether it’s making taco night or just trying new dishes for the free. So, for now, let’s focus on the recipe for this recipe.

What Is Birria?

To begin with, Birria. Hearty stews like Brigada are frequently cooked using goat or lamb meat. This Mexican meal originates from the state of Jalisco. It is typically served with a consommé soup that also includes white onion and coriander. Not a single taco is in it! Sincerely, birria is the greatest; it tastes great when consumed on a chilly day.

What are Birria Tacos?

Birria tacos, sometimes referred to as quezabirria tacos or tacos de birria, are made with grilled meat within corn tortillas that have been fried in birria fat. MYou might be asking if birria tacos are hot. Lastly, biria tacos are stuffed with melting Oaxacan cheese, typically quesillo, cilantro, lime and white onion. A tiny bowl of consommé is also included, which can be used for dipping. Dinner was just wonderful!

Beef birria tacos

Even though goat meat is typically used to create birria, I choose to use cow meat instead because it is easier for most people to procure. Goat meat is something you have to taste if you’re an adventurous eater. Goat meat is a good alternative if you’d like, but cow meat is also the most crowd-safe choice. The recipe calls for replacing the beef shank and sirloin with goat meat if you want to use it; otherwise, everything stays the same.

Ingredients

Birria de Rez:

• 2 pounds boneless chuck
• 1 pound oxtail or bone-in short ribs
• 1 teaspoon neutral oil, (avocado or vegetable oil)

Sauce:

• 7 ancho chiles, (ends trimmed and de-seeded)
• 7 guajillo chiles, (ends trimmed and de-seeded)
• 3 chiles de arbol, (ends trimmed and de-seeded)
• 1 white onion, (peeled and halved)
• 6 garlic cloves, (peeled)
• 4 Roma tomatoes
• 1 tablespoon black peppercorns
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/4 teaspoon ground cloves
• 1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)
• 3 bay leaves
• 1 teaspoon apple cider vinegar3 cups beef broth or water, (divided)

Tacos:

• 1/4 cup minced cilantro
• 1/4 white onion, (minced)
• Juice from 1 lime
• Kosher salt
• Corn tortillas
• 3 ounces Oaxacan cheese, (or mozzarella)

Instructions

To Sear the Meat:

1. After the meat comes to room temperature, which should take around thirty minutes, liberally sprinkle it with kosher salt. Next, fill a big Dutch oven (or pot with oven-proof capability) with neutral oil and place it over medium-high heat.
2. The meat should be added to the hot oil and fried until browned on both sides. You’ll have to work in batches because I prefer to roast it quite dark. Place the roasted meat in a bowl after that.

To Make the Sauce:

1. In the meantime, put the tomatoes, spices, bay leaves, garlic cloves, halved white onion, dried chilies, and cold water in another medium pot. Stir everything until it’s fully submerged.
2. After that, boil it gently for fifteen minutes over a medium heat. When cooked, strain and transfer to a blender along with the solid components (including entire spices).
3. In case your blender is small, you might need to work in smaller batches.
4. Add the apple cider vinegar now and stir until extremely smooth, around 1 cup of water or beef broth should be added during this time. In addition, I used roughly one tablespoon of kosher salt. Lastly, season to taste with salt.

To Braise the Meat:

1. Oven temperature should be set to 300°F. Return the meat to the pot and pour the sauce over it. Pour the mixture into the pot after adding the remaining 2 cups of broth or water to the blender and stirring to include any leftover sauce.
2. Once it has reached a gentle boil over medium heat, place it in the oven that has been preheated and cover it right away. Cook for about three hours, or until beef is tender.

To Assemble the Tacos:

1. Next, combine salt, white onion, lemon, and coriander.
2. Take off the meat from the sauce and finely cut it with two forks. Transfer the soup to a bowl and garnish with the finely chopped coriander.
3. Now, turn up the heat to medium in a nonstick pan. After dipping it into the soup that is high in fat, put the tortilla in the pan. Fry for roughly 30 seconds on one side before turning. Add some cheese and slice the meat finely.
4. Fry the tortillas for about a minute, flipping them over, or until they are nicely browned on both sides. Next, remove it onto a platter and accompany it with broth.

Tips for Perfect Birria Tacos:

• Meat Options: You can substitute different meats, such as lamb or goat, for the typically used beef if you’re seeking for a richer flavor.
• Adjust Spice Level: You can use less dried chiles or a less spicy choice, such as pasilla chili, if you like your tacos less spicy.
• Broth: Not only is broth great for dipping, but you can also enhance its flavor with a dash of vinegar, more spices, or your preferred spicy sauce.
• Make-Ahead: The birvia can be prepared up to one day ahead of time, and refrigerated storage will enhance its flavor profile. Slowly heat it before serving.

CONCLUSION

Mexican food is known for its colorful flavors, and birria tacos are dishes that present these flavors in a wonderful and satisfying way. These are sure to be a favorite at any event, as they come with tender meat wrapped in warm tortillas and served with a creamy and delicious consommé. If you want to experience real birvia at home, follow this recipe, and you will be able to enjoy every delicious mouthful!

FAQ’s