BIRRIA TACOS RECIPE
Birria tacos deliciously combine flavorful, tender meat stuffed into crispy corn tortillas with melted cheese and served with a rich consommé for dipping.
Ingredients
- 1 lb Stewing Meat
- 1 tbsp Vinegar
- 1 Guajillo Pepper
- 1 Passila Pepper
- 1 Bay Leaf
- 2 Roma Tomatoes or 1 large beefsteak tomato
- ½ tsp Salt or to taste
- 2 Garlic Cloves
- 1 tsp Garlic Powder
- 1 Beef Bouillon Cube
- 1 Yellow Onion
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp Oregano
- 1 tsp Red Chili Powder
- ¼ tsp Black Pepper
- ¾ tsp Cumin
- 1 tsp Meat Seasoning
- 4 ½ cups Water or as needed
- 3-4 tbsp Oil for frying
- 1 ¼ cup Shredded Cheese or as needed
- Corn Tortillas 4 to 5
Instructions
- Wash your meat with lime and vinegar, rinse thoroughly, and pat dry with paper towels.
- Season the meat with your dry seasoning (excluding the oregano) and let it marinate for at least 1 hour.
- Rinse and dry the chilies. Remove stems and seeds, then toast them in a dry pan over medium heat for about 30 seconds per side until fragrant—be careful not to burn them. Set aside.
- In the same pan, heat 1–2 tablespoons of oil over medium-low heat. Add the chopped onion and sauté for about 2 minutes. Stir in the garlic and cook until fragrant. Add chopped tomatoes and cook until softened.
- Add 1 cup of hot water mixed with a bouillon cube, the toasted chilies, bay leaf, and oregano. Let everything simmer for 10–15 minutes. Remove from heat, discard the bay leaf, and let cool slightly before blending into a smooth sauce.
- In a large pot, heat a bit of oil over medium heat. Sear the marinated meat for about 2 minutes per side until browned.
- Rinse out the marinade bowl with a little water and add it to the pot. Pour in the blended chili sauce and add enough hot water to cover the meat (about 4.5 cups total, or to your preferred broth consistency). Cover the pot and simmer on medium-low heat for 2.5 to 3 hours, stirring occasionally, until the meat is tender and shreds easily.
- Remove the meat and shred with two forks. Strain the consommé and skim off excess fat if desired. Reserve the top layer of the consommé for frying the tacos.
- Dip corn tortillas into the top oily layer of the consommé. Place on a hot skillet, add shredded meat and cheese to one side, then fold the tortilla and cook for 2–3 minutes per side until crispy and golden.
- Serve tacos hot with a bowl of consommé for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime if desired.