Tacos de Birria
User Reviews
4.8
22 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
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Additional Time
10 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
366 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Tacos de Birria
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Birria Tacos are made with irresistible shredded beef stuffed into a corn tortilla soaked in birria broth, then pan fried until crispy and dipped again in this rich and flavorful broth. This birria recipe can easily be made on the stove top, in the Instant pot and in the slow cooker
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Ingredients
- 3 to 4 pounds beef chuck about 3-inch pieces, cut into large chunks
- salt to taste
- black pepper to taste
- 6 dried guajillo peppers
- 3 ancho chile dried
- 1 tomato large
- 1 onion peeled and slice into thick rounds (like for onion rings, large
- 6 garlic peeled, cloves
- 1 cinnamon stick preferably no bigger than 1-inch, small
- 2 bay leaf
- 1 teaspoon black peppercorns
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- ½ teaspoon marjoram dried
- ¼ teaspoon cloves ground
- ¼ cup apple cider vinegar
- 1 -2 teaspoons chicken or beef bouillon
- 2 tablespoons olive oil
- 1/2 cup chicken broth or beef broth
For the Tacos
- canola oil or non-stick cooking spray to grease the skillet or griddle
- corn tortillas
Choose your favorite toppings:
- Oaxaca cheese mild melting Mexican cheese like quesadilla or asadero cheese
- onion chopped
- cilantro chopped
- lime wedges
Instructions
- Season the meat with salt and ground black pepper and set aside.
- Remove the stems and seeds from the dried chiles.
- Toast the dried chiles in a dry skillet over medium heat (cast iron works great). Toast them only until hot and fragrant, about 3 minutes. Don’t burn them or they will make the sauce bitter.
- Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles into the water and soak for 20 minutes.
- Meanwhile, in the same dry skillet roast the onion slices, tomato and garlic cloves. Roast the garlic turning them often until they become fragrant. Remove from the skillet and place them in a blender. Roast the tomato and onion turning them as needed until lightly charred. Remove the onions and tomatoes and place them in the blender.
- Place the cinnamon stick in the hot skillet until aromatic, then add to the blender. Add the bay leaves, peppercorn, dried oregano, cumin, marjoram, cloves, vinegar and bouillon to the blender.
- Place the softened dried chiles and 1/2 cup of the soaking liquid in the blender. Blend until completely smooth. If you are having a hard time blending the sauce, add more of the soaking liquid.
- Turn the Instant pot to SAUTE and heat up the oil. Sear the beef until golden brown on all sides. Do this in batches, if needed, to not overcrowd the pot.
- Press cancel to turn the sauté function off. Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
- Close the lid and seal the pot. Cook on high pressure for 55 minutes.
- When the pressure cooking is done, allow the pressure to naturally release for 10 to 15 minutes, then turn the valve to venting and release the remaining pressure.
- Remove the beef and shred it with the help of two forks. Return the beef to the Instant Pot, toss, and allow the beef to soak up the juices. Season to taste.
To make Birria Tacos:
- Heat a large non-stick electric griddle to 400 degrees Fahrenheit or a medium skillet over medium heat. Using a paper towel dipped in oil lightly grease the griddle or skillet (use kitchen tongs to hold the paper towel). You can also use non-stick cooking spray, if preferred.
- Using tongs, carefully dip a tortilla into the birria broth to coat. Place the tortilla on the hot griddle or skillet to warm, about 60 seconds per side. Repeat with as many tortillas as will comfortably fit on the griddle.
- Place some of the shredded birria beef on one side of the tortilla. Cook until the bottom is lightly brown and crispy. Gently fold the tortilla in half to make a taco and press gently with a spatula. Remove from the skillet and serve topped with chopped onions, cilantro, and crumbled cheese.
Stove Top
- Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot.
- Pour the chile sauce over the beef and add the broth. With a wooden spoon, scrape any browned bits stuck at the bottom and stir to combine.
- Bring to a boil, then lower the heat and simmer for about 4 hours or until the meat becomes tender and shreds easily. Keep an eye on the meat and stir occasionally. If the sauce begins to dry up, add additional broth as needed. Continue with the recipe instructions above.
Crock Pot/Slow Cooker
- Follow the recipe above from step 1 to 7. Sear the meat in a Dutch oven or large pot until golden brown. Do this in batches, if needed, to not overcrowd the pot. Deglaze the pot with some of the broth.
- Transfer the beef and broth to the slow cooker. Pour the chile sauce and the remaining broth over the meat and stir to combine.
- Cook on low for 8 hours covered or until the meat becomes tender and shreds easily. Continue with the recipe instructions above.
Notes
- If you have sensitive skin, wear gloves when handling the dried chiles.
- You can use any combination of dried chiles you prefer.
- Dip the tortillas in the very top of the broth. The top may be a bit oily which helps the tortillas from sticking to the skillet when fried.
- Don't overfill the tacos.
- Keep the prepared tacos on a baking sheet in a warm oven while you fry up the rest of the batch.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
6g
(2%)
Protein
34g
(68%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
117mg
(39%)
Sodium
200mg
(8%)
Potassium
722mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
917IU
(18%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 200mg | 8% |
| Potassium | 722mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
22 reviews
Excellent
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