Birria Tacos are seriously so good. Traditionally they are made with goat, however, I have not been able to find any near me so I used beef, you can also use pork, or lamb. The sauce is what counts.
Let's get started.
Birria Tacos Printable Recipe
1 2-3 Lbs. Chuck Roast, left whole
7 Ancho Chilies, ends trimmed and de-seeded)
7 Guajillo Chilies, ends trimmed and de-seeded)
3 Tomatoes
1 Onion, quartered
10-12 Cloves of Garlic
2 Tbsp. Cumin
1 Tbsp. All Spice
1 Tsp. Ground Cloves
1 Tbsp. Dried Mexican Oregano
1 Small Piece of Canela (Mexican Cinnamon)
1 Tbsp. Kosher Salt
1 Tbsp. Freshly Ground Black Pepper
3 Bay Leaves
3 Cups Beef Stock (You can also use water with 1 Tbsp. Beef Bouillon)
1 Tbsp. Vegetable Oil
Toppings:
Tortillas
Limes
Onion, Finely Chopped
Cilantro, Finely Chopped
Oaxacan Cheese
Salsa Roja (recipe below)
Using a Dutch oven or large pot. Add the ancho chilies, guajillo chilies, and the tomatoes. Cover it with water and bring to a boil. Once boiling remove them from the pot and drain. Discard any liquid.
In a blender add in the chilies, tomatoes, garlic, onion, cumin, all spice, cloves, canela, oregano, bay leaves, beef stock, salt, and pepper. Blend until the sauce is smooth. About 2-3 minutes.
Using the same pot, add the sauce back in and place your beef chuck into the sauce. Bring the pot up to a boil then reduce to a simmer. Let it continue to cook for 2-3 hours or until the beef is very tender.
Once tender carefully remove the beef chuck from the liquid and shred. Make sure you add 1-2 cups of the broth to the shredded beef to keep it from drying out.
Dip your tortillas into the remaining broth and cook them on a Comal or cast iron pan. Cook the first side for 30 seconds or so then flip and fill it with the shredded beef if you're using the Oaxacan cheese add it here as well. Fold it up and allow it to slightly crisp up on the Comal.
Top with diced onion, cilantro, salsa roja and a squeeze of lime.
Enjoy them with a side of your broth, perfect for dipping.
3 Tomatoes
10 Chilies de Arbol (Use less if you don't want it as spicy)
6 Cloves of Garlic
Kosher Salt
Splash of Water
Splash of Water
In a Comal or cast iron pan, add in the chilies de arbol and allow the to slightly toast up. This should only take a minute or two. Set them aside once toasted.
Add in the tomato and let them char and all sides.
Place the tomatoes, chilies de arbol, garlic, and a good pinch of salt, and a splash of water in the blender. Blend until smooth.
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What is your favorite kind of Tacos? Let me know in the comments down below.
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