Authentic Mexican Taco Specialty (Print Version)
# Ingredients:
→ Birria Base
01 -
Ancho peppers (5)
02 -
Guajillo peppers (5)
03 -
Chiles de arbol (2-3, optional for extra heat)
04 -
Vegetable oil (1 tablespoon)
05 -
White onion (1 large, chopped)
06 -
Tomatoes (3 large, chopped)
07 -
Garlic cloves (5, chopped)
→ Seasonings
08 -
Mexican oregano (1 tablespoon)
09 -
Sea salt (1 tablespoon)
10 -
Cinnamon (1 teaspoon)
11 -
Cumin (1 teaspoon)
12 -
Ground ginger (1 teaspoon)
13 -
Black pepper (1 teaspoon)
14 -
Apple cider vinegar (1/2 cup)
→ Meat and Broth
15 -
Roasted tomatoes (2, chopped)
16 -
Beef stock (4 cups)
17 -
Boneless beef chuck (4 pounds, or beef shank/brisket)
→ Taco Components
18 -
Vegetable oil (2 tablespoons)
19 -
Corn tortillas (16, or flour tortillas)
20 -
Oaxaca cheese (16 ounces, or queso asadero/Monterey Jack)
→ Optional Toppings
21 -
Red onion, chopped
22 -
Jalapeño or serrano peppers, sliced
23 -
Fresh cilantro, chopped
24 -
Chili flakes
25 -
Lime juice
26 -
Guacamole
# Instructions:
01 -
Toast dried peppers in a hot pan for 1-2 minutes per side until skins darken. Remove from heat and steep in hot water for 20 minutes until softened.
02 -
Sauté onions and tomatoes in oil for 5 minutes. Add garlic and cook 1 minute more. Combine in food processor with softened peppers, seasonings, vinegar, and 1 cup beef stock. Process until smooth.
03 -
Cut beef into large chunks. Pour birria sauce over meat, rubbing it in. Cover and marinate in refrigerator for at least 2 hours (overnight is best).
04 -
Add marinated meat, roasted tomatoes, and remaining beef broth to a large pot. Cover and cook at medium heat for 3 hours until meat is fork-tender and easily shredded.
05 -
Heat oil in a large skillet. Dip tortillas in birria sauce, place in hot pan. Top with cheese and shredded meat. Fold and fry 2-3 minutes on each side until crisp and cheese is melted.
06 -
Serve tacos with reserved birria sauce (consomé) on the side and optional toppings.
# Notes:
01 -
Can use beef, lamb, or goat for birria
02 -
Best when marinated overnight
03 -
Serve with consomé as a dipping sauce