Birria Tacos
Try birria tacos filled with slow roasted beef and spices, served with a rich consume for the ultimate taco experience.
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Ingredients
Beef and Seasonings Ingredients
- 3 Chiles de arbol
- 3 Ancho Chiles
- 6 Guajillo Chiles
- 4 Roma tomatoes, cut in half
- 1 White onion, cut in quarters
- 5 cloves Garlic, whole
- 3 pounds Short ribs
- 3 pounds Chuck roast
- 3 cups Water
- 3 cups Beef broth
- 5 Cloves
- 1 Cinnamon stick
- 1/2 tsp Cumin
- 1 tsp Mexican oregano
- 1/2 cup White vinegar
- 1 tsp Coriander seeds
- 2 Bay leaves
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Taco Ingredients
- 24 corn tortillas
- 4 cups Oaxaca cheese
- 1 cup Cilantro, chopped
- 1 cup White onion, diced
- 2 Limes, cut in wedges
- 1 cup Cotija cheese
Instructions
- Heat a cast iron skillet over medium high heat.
- Toast the dried chiles quickly, being careful not to burn them.
- Submerge the toasted chiles in hot water and allow to rehydrate for 20 minutes.
- Next, using the same hot skillet, pan roast the tomatoes, onion, and garlic.
- Transfer the vegetables and chiles to a blender and add 2 cups of water. Blend on high speed to puree the mixture.
- Transfer the puree to a 6 quart crockpot, straining through a fine mesh strainer to catch any skins and seeds.
- Pour one more cup of water into the blender and blend to release any extra sauce from the sides. Pour through the strainer into the crockpot.
- Once the sauce has been strained, add the beef broth, cloves, cinnamon stick, cumin, mexican oregano, vinegar, coriander, bay leaves, salt, and pepper.
- Turn the crockpot on low.
- Using the same cast iron skillet, brown the short ribs and chuck roast on all sides.
- Gently place the browned beef into the birria, being sure to cover all of the meat.
- Cook on low for 8-10 hours.
- Once the beef is falling off the bone tender, remove the beef pieces and allow to cool for 5 minutes.
- Strain the birria broth to remove any fatty pieces, the cloves, cinnamon stick, and the bay leaves. Return the broth to the crock pot.
- Shred the beef, removing any large fatty pieces and bones. Return the shredded beef to the broth.
- Heat a large griddle to medium high heat and season with avocado oil.
- Dip tortillas, one at a time, into the birria broth.
- Cook the tortillas on the griddle for 1-2 minutes per side or until they are hot and slightly toasted.
- Immediately add cheese and beef to the tortilla and fold over. Keep warm in a 100℉ oven while assembling each taco.
- Once all of the tacos are finished cooking, top with onions, cilantro, and cotija cheese. Serve with a small bowl of birria broth and a lime wedge.
Nutrition
Serving: 1tacoCalories: 250kcal
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