Try robust flavors of Best Birria Tacos, a culinary masterpiece that promises a burst of savory, slightly spicy, and utterly satisfying taste in each bite. This recipe elevates your taco nights with tender meat, rich consommé, and gooey cheese wrapped in crisp tortillas.
Best Birria Tacos Recipe
Ingredients & Substitutions
- Short Ribs (Bone-in): You can substitute this for any cut with bones such as oxtails or simply beef bone. The bone is essential for the broth to get a nice thick texture.
- Chuck Roast: A chuck roast is budget-friendly and becomes tender when cooked slowly. If you prefer, you can substitute with goat or lamb meat.
- Guajillo Peppers: Common in Mexican cooking, these peppers are mild and add color and flavor to the broth. If you want more heat, you can add a Chile de Arbol.
- Carrots: Not commonly found in birria recipes, carrots add sweetness and color to the broth, enhancing the overall flavor.
How to Make Birria
- Prepare: Use a large pot. Halve the onion, slice the carrots, cut the tip off the garlic bulb, cut off stems of peppers and remove seeds.
- Simmer: Add the meat, onion, garlic, carrots, bay leaves, and dried peppers to the pot, then cover with water. Add chicken bouillon, oregano, cumin, and salt; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Skim: Skim off any impurities from the top of the broth after simmering for 30 minutes.
- Blend Peppers: Remove peppers from the broth, add them to a blender with carrots, onion, and garlic, and blend until smooth. Strain if necessary.
- Continue Simmering: Let the stew simmer until the meat shreds easily, about 3 hours. Stir occasionally, tasting and adjusting seasonings as needed.
How to Make Quesabirria Tacos
- Chop the Meat: Finely chop or shred the cooked meat.
- Use the Grease: Save the grease from the stew and use it in a skillet.
- Fry Tortillas: Dip corn tortillas in the grease, then fry in a skillet. Add chopped birria beef and shredded cheese, fold and fry until crisp.
- Cheese: Use a cheese that melts well, like Quesadilla cheese, Monterey Jack, Mozzarella, or Oaxaca.
Serving
Serve the birria tacos with consommé on the side. Spoon some of the broth into a bowl, add cilantro and onion, and a squeeze of fresh lime juice to enhance the flavor.
Storage
- Refrigerating: Store leftover birria and consommé in sealed containers for 4-5 days. Prepare tacos fresh when needed.
- Freezing: Cool the birria completely and store in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheating: Warm birria and consommé on the stovetop until heated through.
Make Ahead, Instant Pot & Slow Cooker Options
To make ahead, prepare the birria as directed and shred the meat, storing it in the refrigerator. The fat will form a solid layer on the broth, which you can remove before reheating.
For Instant Pot, sear the beef using the sauté setting, then add the chile sauce, spices, and water. Cook on High Pressure for 45 minutes, allowing natural release for 10 minutes before a quick release.
With a Slow Cooker, optionally sear the beef on the stovetop before adding it to the cooker. Add the chile sauce, spices, seasonings, and water. Cook on low for 8 hours before proceeding with taco preparation.
This detailed approach covers everything from preparation to serving, ensuring you can create delicious birria tacos at home.
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