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–+ servings
Birria Tacos

Birria Tacos

Delicious Birria Tacos made with slow-cooked beef and flavorful adobo paste.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main
Cuisine Mexican
Servings 25 tacos
Calories 300 kcal

Equipment

  • Large saucepan
  • heavy based pot
  • Stick blender
  • non-stick pan

Ingredients
  

Birria adobo (paste)

  • 25 g guajillo chillies, dried (~4 pieces, heaped ¾ cup once chopped)
  • 45 g ancho chillies, dried (~2-3 pieces, 1 cup once chopped)
  • 6 g chillies de arbol, dried (~6 pieces, 2 tablespoon once chopped)
  • ½ cup chilli soaking water (reserve after simmering)
  • 5 garlic cloves peeled
  • 1 small onion roughly sliced (~tennis ball size)
  • 1 medium tomato roughly sliced (180g)
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ⅛ teaspoon black pepper

Birria braising

  • 5 tablespoon vegetable oil (or canola oil)
  • 1300 g chuck beef cut into 6 large pieces
  • 2 cups beef stock / broth low sodium
  • 2 ½ tablespoon apple cider vinegar (or regular white vinegar, red or white wine vinegar)
  • 2 ½ teaspoon cooking salt / kosher salt (halve for table salt, +30% for flakes)

Beef seasoning

  • ½ teaspoon cooking salt / kosher salt

Birria Tacos

  • 20-25 corn tortillas (14.5cm/6" wide)
  • 1 white onion diced
  • ½ cup finely chopped coriander / cilantro leaves
  • 3 ½ cups shredded Colby, Monterey Jack or Oaxaca cheese (if you can get it)
  • Lime wedges optional
  • Your favorite salsa or hot sauce optional

Instructions
 

Preparation

  • Simmer chopped chillies 10 min. Strain, blitz Adobo paste.
  • Brown beef, cook off adobo paste, slow-cook beef 2 ½ hrs (lid on).
  • Remove meat, shred, skim fat off braising liquid ("Birria Oil").
  • Toss beef in skillet with 1 cup braising liquid (aka Consomme).
  • Heat 1 teaspoon Birria oil over low heat, wipe pan with tortilla, remove, repeat x2 with ½ teaspoon oil each.
  • Top tortilla with cheese, beef, onion, coriander, fold over, pan fry until crisp.
  • Serve with Birria Consomme for dunking!

Crispy Cheesy Birria Tacos

  • Heat 1 teaspoon Birria Oil in the same non-stick pan over medium-low heat.
  • Put a tortilla in and "wipe" around to make the underside red. Once the tortilla is soft – about 10 seconds – remove to a work surface red side down.
  • Repeat twice more, heating ½ teaspoon Birria Oil for each tortilla.
  • Spread cheese on half of each tortilla, top with beef, then onion and coriander/cilantro.
  • Fold over then pan-fry 3 Birria Tacos at a time over medium-high heat for 2 minutes on each side, until golden-red and crispy.
  • Remove and serve while hot with the Birria Consommé for dunking!

Notes

Makes 22 – 25 tacos (900g shredded beef once sauced). The recipe is rich, approx 3 tacos might be enough for normal eaters.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg
Keyword beef, Birria Tacos, Comfort Food, Mexican food, spicy, tacos
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