Birria Tacos Recipe

🧂 Ingredients

• 5 ancho peppers
• 5 guajillo peppers
• 2-3 chiles de arbol

  optional for spicier
• 1 tablespoon vegetable oil
• 1 large white onion

  chopped
• 3 large tomatoes

  chopped
• 5 cloves garlic

  chopped
• 1 tablespoon Mexican oregano
• 1 tablespoon sea salt

  or to taste
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• ½ cup apple cider vinegar
• 2 large roasted tomatoes

  chopped
• 4 cups beef stock

  separated
• 4 pound boneless beef chuck

  Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.
• 2 tablespoons vegetable oil
• 16 corn tortillas

  You can use flour tortillas.
• Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice.

  Use your favorites. Shredded cheese is great here.

Instructions

• 1 Heat a large pan to medium heat and add the dried peppers. Dry toast them in the
  hot pan 1-2 minutes per side, until the skins darken.
• 2 Remove from heat and add the toasted peppers to a large bowl. Cover with hot
  water and steep 20 minutes, or until softened.
• 3 While the peppers are rehydrating, heat the olive oil in the same pan to medium
  heat.
• 4 Add the onion and tomatoes and cook for 5 minutes to soften.
• 5 Add the garlic and cook another 1 minute, stirring.
• 6 Add the cooked onion, tomatoes and garlic to a food processor.
• 7 Remove the softened chilies and add to the food processor, but reserve the
  soaking liquid.
• 8 Add the seasonings to the food processor along with the vinegar and 1 cup beef
  stock. Process until smooth. It should be fairly thick, but you can thin if
  needed with the reserved soaking liquid. Strain if desired to remove any
  unprocessed bits of skin.
• 9 Cut the beef into large chunks and add to a large bowl.
• 10 Pour the birria sauce over them and rub it into the meat. Cover and marinate the
  meat in the refrigerator for 2 hours minimum. Overnight is better.
• 11 When you’re ready to cook, add the meat with all of the marinade, the chopped
  roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook
  at medium heat for 3 hours, or until the meat is fork tender and easy to shred.
  It should be fairly saucy.
• 12 Shred the meat with forks to your preference. Reserve most of the birria sauce
  (consome).
• 13 Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas
  into the birria sauce (consome) to coat them evenly, then set them into the hot
  pan.
• 14 Top with shredded birria meat. Fold the moistened shell over and fry 2-3 minutes
  until crisp, then flip over and fry the other side until crisp.
• 15 Cool slightly and serve with your preferred toppings, with  reserved liquid
  consome from the pot as a side soup/broth.

Nutrition Info