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Birria Tacos

Birria Tacos
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Birria tacos are a traditional Mexican comfort food from Jalisco featuring tender, slow-cooked beef or goat marinated in a rich blend of dried chilies, spices, and herbs. Served folded in corn tortillas and dipped in flavorful consommé, these tacos deliver a smoky, savory, and juicy bite with every mouthful. Perfect for gatherings or a comforting meal, this recipe offers customizable variations with different meats, spice levels, and serving styles.

Ingredients

Scale

Meat

  • 3 to 4 lbs beef chuck roast or goat meat

Dried Chilies

  • 4 guajillo chilies
  • 3 ancho chilies

Aromatic Spices

  • 1 teaspoon ground cumin
  • 4 whole cloves
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • 1 teaspoon black peppercorns

Fresh Aromatics

  • 4 garlic cloves
  • 1 medium white onion, quartered

Herbs and Acid

  • 2 bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 2 tablespoons white vinegar or lime juice

Additional Ingredients

  • Water or beef broth (enough to cover meat while cooking, approx. 3-4 cups)
  • Corn tortillas, for serving
  • Optional: Oaxaca or mozzarella cheese for filling
  • Optional garnishes: finely chopped white onions, fresh cilantro, lime wedges, homemade salsa, pickled jalapeños

Instructions

  1. Preparing the Marinade and Meat: Toast the dried guajillo and ancho chilies lightly in a pan until aromatic, then soak them in warm water for about 15 minutes until softened. Blend the softened chilies with garlic, onions, cumin, cloves, cinnamon, black pepper, vinegar, bay leaves, thyme, and some soaking water to create a smooth red marinade. Coat the beef or goat meat thoroughly with this marinade, ensuring all surfaces are covered. Cover and marinate for several hours or preferably overnight in the refrigerator to absorb all the rich flavors.
  2. Slow Cooking the Meat: Transfer the marinated meat and any remaining marinade into a heavy pot or slow cooker. Add enough water or beef broth to create a stew base, typically 3 to 4 cups. Cook on low heat for 3 to 4 hours, or until the meat is very tender and falls apart easily.
  3. Shredding and Preparing the Consommé: Once the meat is cooked, carefully remove it from the pot and shred it finely using forks. Strain the remaining cooking liquid through a fine sieve to obtain a flavorful consommé broth perfect for dipping or sipping alongside the tacos.
  4. Assembling the Birria Tacos: Briefly dip each corn tortilla into the warm birria consommé to soak up the savory broth. Fill the tortillas with shredded meat and optionally add melted Oaxaca or mozzarella cheese. Place the filled tortillas on a hot griddle or skillet and fry lightly until the tortillas turn crispy and golden, creating a delightful texture contrast.
  5. Serving and Enjoying: Serve the birria tacos hot, accompanied by a bowl of consommé on the side for dipping. Garnish with your choice of finely chopped white onions, fresh cilantro, lime wedges, homemade salsa, or pickled jalapeños to add brightness and spice. Enjoy the perfect balance of juicy meat, crispy tortillas, and flavorful broth.

Notes

  • Choose the right cut of meat: Beef chuck roast is ideal for succulence and flavor when slow-cooked.
  • Don’t skip soaking the dried chilies to soften them and avoid gritty texture in the marinade.
  • Use a blender to create a smooth, cohesive marinade sauce rich in flavor.
  • Simmer slowly on low heat to retain tenderness and prevent drying out the meat.
  • Toast tortillas by dipping in consommé before frying to infuse flavor and achieve crispiness.
  • Let shredded meat rest briefly to allow juices to redistribute for better moistness.

Nutrition

Keywords: birria tacos, slow-cooked tacos, Mexican tacos, beef birria, goat birria, comfort food, consommé, spicy tacos

Find it online: https://elenaglam.com/birria-tacos/