Birria Tacos – A Beautiful Mess

If you’re looking for a flavorful dinner idea, try this birria taco recipe. Birria, also known as birria de res, is a traditional Mexican stew made with meat such as beef, lamb, or goat, spices, and dried chili peppers. This taco recipe includes birria meat and melted cheese and is served with a stew (also known as consommé) in which the meat is cooked. In a way, these birria tacos remind me of French dip sandwiches in that they are hearty meat dishes that are eaten by dipping them into soup. Very good! Must try these.

Related: Next, use the meat from this recipe to make birria pizza or quesabirria. This is basically a quesadilla with birria meat added.

My goal with this beef birria taco recipe was to keep it inspired by traditional Mexican cuisine, but also simple and approachable for a Midwestern home cook like me. For example, I usually don’t have time to go to multiple grocery stores when grocery shopping during the week, so my goal was to get all the ingredients for this meal at one grocery store, so the list of ingredients was a bit It’s now simple. . But there’s no need to worry. These tacos are flavorful and delicious, while also being easy to make in the slow cooker (which I often call a crock pot).

material

• chuck roast
• onion
• garlic
• Chipotle pepper with adobo sauce
• diced tomatoes
• cumin
• paprika
• black pepper
• salt
• brown sugar
• oregano
• cloves
• cayenne
• lime
• Beef stock
• bay leaves
• cinnamon stick
• Tortillas – I like corn tortillas for this recipe
• butter or oil for cooking tortillas
• mozzarella cheese
• coriander

Instructions

Pat the meat dry and add plenty of salt. Grill the meat on both sides. Then add to the slow cooker.

In a blender or large food processor, add half the onions, garlic, chipotle peppers, adobo sauce, diced tomatoes, cumin, paprika, pepper, brown sugar, oregano, cloves, cayenne pepper, lime juice, and 1 cup beef stock. Mix it with the rich sauce. Pour this sauce over the meat in the slow cooker. Add another cup of beef stock to cover the meat. Add bay leaf and cinnamon stick. Cook on low heat for 8 hours.

Remove bay leaf and cinnamon stick. Set the stew aside, but transfer the meat to a cutting board and shred it with two forks. Yes, it should be soft enough to easily shred with a fork.

Chop the remaining half of the onion and cilantro.

Dip one side of the tortilla into the stew, targeting the fat on top. Then fry it in a pan with a little butter or oil. Add the shredded beef and cheese to the tortilla and fold over one side. Fry in a frying pan until the cheese melts.

Serve with onions, cilantro, and extra lime, and you can squeeze a little fresh lime juice over the tacos before serving.

Tips and Alternatives

• If you can find dried chili peppers, such as ancho or guajillo chiles, these will make this recipe more authentic. However, I couldn’t find it at the supermarket where I usually shop, so I didn’t post it here.
• Use Mexican oregano and cinnamon sticks if possible.
• I used chuck roast, but you can also use other cuts of beef or lamb in this recipe.
• I like white onions for this recipe, but yellow or red onions will also work.
• You can also use Oaxaca cheese instead of mozzarella for a more authentic recipe.
• If you or your family prefer flour tortillas, you can use flour tortillas or corn instead. Instead of frying them in a pan, you might just warm them up before stuffing them.
• I like to cook this on low for 8 hours, but you can also cook the birria meat on high for 4 hours if you prefer. Also, if you are unsure of the internal temperature of your meat, we recommend using a meat thermometer to check it.

Why do corn tortillas stick together?

Cooking the tortillas is probably the “hardest” part of this birria taco recipe. I think it’s like pancakes. The first one is just a test. I put a small amount of butter in a non-stick frying pan and heat it over high heat.

Add the soaked tortillas and use tongs to gently move the tortillas over the pan with the melted hot butter to prevent them from sticking too quickly.

Add the meat and cheese and use a spatula to fold them in. If you use tongs to fold the tortilla, there’s a good chance it will tear. Cook for another minute or two, then use a spatula to flip.

Once done, transfer the tacos to a plate lined with paper towels. It will still be a little soft at this point, but it will become harder as it cools.

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