Birria and Birria Tacos Recipe

Birria and Birria Tacos Recipe

from carlsbadcravings.com
240 min

This Birria de Res (Beef Birria) and Birria Taco recipe will blow your mind. It's an explosion of earthy, smoky, juicy, cheesy, crispy addictiveness in each and every saucy bite. The Birria Tacos are made with Birria de Res, beef braised in a bold, aromatic chili sauce until fall apart tender, stuffed into broth-battered corn tortillas along with ooey gooey Oaxaca cheese, pan-fried until crispy then dunked in the deep crimson Birria consomé (broth) for a saucy, rich finish.  With one bite you’ll understand exactly why Birria Tacos are the hottest food trend that is here to stay. This post will cover everything you need to know about making Birria de Res, which you can serve as a stew topped with onion, cilantro and a squeeze of fresh lime juice AND how to transform that same Birria into Quesa Birria Tacos!

Ingredients

  • MEAT. 3 pounds boneless chuck roast
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • vegetable oil for searing
  • WHOLE SPICES. 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds (may sub 1 tsp ground)
  • 1 tablespoon coriander seeds (may sub 1 tsp ground)
  • 6 whole cloves (may sub 1/4 teaspoon ground)
  • 4 bay leaves
  • 1/2 cinnamon stick (broken up)
  • CONSUME/SAUCE. 1 yellow onion, (chopped)
  • 8 cloves garlic, (minced)
  • 6 dried guajillo chiles (stems and seeds removed)
  • 4 dried ancho chiles (stems and seeds removed)
  • 1 chili de arbol (stems and seeds removed)
  • 4 vine-ripe tomatoes, roughly chopped
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon granulated beef bouillon or better than bouillon
  • 1 tablespoon dried oregano
  • 1 tsp EACH smoked paprika, dried thyme
  • 6 cups reduced sodium beef broth, divided
  • TACOS. 12-16 corn tortillas ((I like La Tortilla Factory))
  • 12 ounces Oaxacan cheese (or Mozzarella, separated into strings)
  • ½ white onion, chopped
  • ¼ cup cilantro, minced
  • 1-2 tablespoons lime juice
  • pinch of salt

Directions

  1. 1

    Preheat the oven to 300 degrees F.

  2. 2

    Dry toast the spices in a large skillet over medium heat until evenly toasted, shaking the skillet occasionally. They're done once they smell super fragrant. Transfer to a bowl or plate so they don’t continue to cook; set aside.

  3. 3

    Add the beef back to the Dutch oven followed by the chili sauce and 3 cups beef broth.

  4. 4

    In a medium bowl, mix together onion, cilantro, lime and salt to taste; set aside.