Birria Tacos
Birria tacos are a popular Mexican dish that features tender, flavorful meat, typically beef or goat, that has been slow-cooked and seasoned with a variety of spices, such as dried chilies, cumin, cloves, and other aromatics. The meat is traditionally cooked in a broth until it's incredibly tender and flavorful.
Ingredients
- 3 pound chick roast
- Half a seasoning cube, packet, or tbsp of seasoning paste
- 4 tbsp of broth powder or 6ish quarts of broth and water mixture
- 1 small cinnamon stick
- 1 sprig of fresh oregano 🌿 or 1/2 tsp dry
- 1 tbsp black peppercorns
- 10 garlic cloves
- A knob of ginger (half thumb size)
- 1.5 tbsp tomato paste
- 5 each of guajillo, ancho, and arbol chilis
- 1 1/2 onion 🧅
- 1 tbsp salt
- 6 bay leafs
- 1.5 tbsp Coriander
- 3 cloves optional
Other
- 1 block of Sharp cheddar, mozzarella, or oxcaca
- 1 large Onion
- 1 pack Corn tortilla
- Limes
- Half a bunch of cilantro
Directions
🌮 Cut your chuck roast into large chunks. Pat dry and evenly salt each side of the pieces. Then in a large pot on high heat pour enough oil to coat the bottom of the pat.
🌮 Put a medium pot with water on medium to high heat. Deseed your peppers, then add them to the pot. Boil for 5 mins, then set a side letting it steep until ready for use.
🌮 Once hot sear each piece of meat until all are browned on each side. Do this in batches so you get a good sear. Remove from heat. Then set aside.
🌮 Chop your onion into quarters and leave your garlic cloves whole and sear then in the same pan as you did your meat. Once fragrant add your coriander, black pepper, cloves, bay leaf, and cinnamon stick and toast till fragrant.
🌮In the same pan add the chuck roast and all the juices. Add your broth/water mixture, ginger, oregano, and your seasoning cube. Bring to a boil for 10 mins.
🌮 In a blender, fish out your onions, garlic, and little spices (it’s okay if you don’t get all the spices blending some and leaving some in the pot to simmer add different dimensions of flavor.) leave the cinnamon and bay leaves in the pot. Add your peppers as well and blend.
🌮 Get a fine mesh strainer put it in the pot and pour your blended pepper mixture into it, using the soup to help you thin the mixture. Once done add your tomato paste, stir and leave the soup on medium to medium low heat to simmer until the meat is tender and able to be easily shredded.
🌮Dice your onions and cilantro and combine. Optional cut lime wedges to squeeze onto the tacos. Then shred your cheese.
🌮 Once the meat is tender remove from heat and shred with two forks. You can add it back to the soup or leave it separate.
🌮 TACO TIME! In a greased pan, swipe your corn tortilla on the surface of the soup making sure to get the oily part, and place in hot pan. Add the cheese, shredded beef, and onions/ cilantro then fold. Once golden brown and crispy remove from heat. Repeat as many times as necessary and enjoy!
Love,
Sey
Why you'll love this recipe
This recipe is one of my favorites. I have made it for birthday parties and family gatherings and everyone enjoys it. It is a bit of work, but definitely worth it. It tastes amazing and its great for leftovers. You can freeze this for a month and use it in different and unique ways. I have some recipes of how I used it.
Tips
- If you have a cheesecloth and you can toast your spices separately put the in the cheese cloth and add it to the pot.
- Sometimes if you blend the cinnamon, it becomes very noticeable so to be on the safe side keep tasting the soup throughout the cooking process and take it out later usually right before the beef is done
- I recommend shredding your own cheese. Pre-shredded cheese does not melt as well but does work either way so it depends on you and you have.
- I don’t flip the taco. I usually just cook one side and stuff the side on top with the cheese and cilantro. Sometimes it can fall apart if it’s too saturated but you can flip or not flip and see what works for you
Substitutions
If you cannot find some the peppers, like for example you only have 2 out of the 3. Try finding the powered version of it. You could also use more of the peppers you do have as well.
About Me
Seyeats, is a passionate food aficionado and blogger, With an insatiable love for all things food-related, she delves into the world of flavors, crafting incredible recipes that span the globe.
