Birria Tacos Recipe
Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!
Servings: 18 tacos
Calories: 136kcal
Equipment
Ingredients
- 3 lbs chuck roast
- 2 lbs short ribs
- 1 large white onion
- 1 garlic bulb narrow top cut off
- 4 large carrots each cut into 4 large pieces
- 5 bay leaves
- 8 guajillo chiles stems cut and seeds removed
- 3 Tbsp chicken bouillon
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt
- 6-8 cups water
- 1/4 cup beef broth or chicken broth
For Taco Assembly
- 12-16 white corn tortillas
- 2 cups quesadilla cheese
- 1 cup white onion diced
- 2 Tbsp fresh cilantro
Instructions
- In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.
- Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.
- After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).
- Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.
- If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.
- Add the chili powder and cover the pot.
- Continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.
- After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.
- After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.
- Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.
- Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.
- Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.Finally, serve with lime wedges on the side and enjoy!
Video
Notes
Storage Info:
To store birria tacos, place them in an airtight container in the refrigerator for 3 to 4 days. If there's leftover meat, freeze it in an airtight container in the freezer for up to 3 months. To thaw and reheat, the air fryer works best. Set it to 350°F (180°C), lay out the tacos, and heat for 4 to 5 minutes. Check every 2 minutes to avoid burning. Alternatively, preheat the oven to 400°F (200°C), use a wire rack, and bake the tacos for 10 to 12 minutes until warm in the middle. Serve promptly.
Nutrition
Serving: 1taco | Calories: 136kcal | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 61mg | Potassium: 251mg | Vitamin A: 10IU | Calcium: 13mg | Iron: 2mg
