Tacos de Birria
Tacos de Birria is one of the most popular Mexican street foods, originally from the state of Jalisco. Birria was traditionally made with goat meat, but today it is often replaced with beef. The slow cooking of the meat and the rich spicing make this dish special. Dipping the taco in the sauce made from the cooking broth gives it a unique, smoky and spicy flavor. This dish is the perfect choice for family gatherings or a hearty Mexican dinner.
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Ingredients for this recipe
Servings: 5
1
kg
Beef (Shank or Shoulder)
4
Dried Guajillo Peppers
2
Dried Ancho Peppers
2
Dried Pasilla Peppers
2
Tomatoes
1
Onion
4
cloves
Garlic
2
tbsp
Vinegar
1
tsp
Oregano
1
tsp
Thyme
1
tsp
Cumin
1
tsp
Black Pepper
2
tsp
Salt
10
Corn Tortillas
1
packet
Fresh Cilantro
2
Lime
100
g
Grated Cheese (optional)
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Preparation Steps
1
Soak the dried peppers in hot water for 10-15 minutes to soften.
2
Blend the softened peppers, tomatoes, onion, garlic, and vinegar until smooth. Add oregano, thyme, cumin, pepper, and salt.
3
Rub the beef with the spice marinade and let it rest for at least 2 hours (ideally overnight).
4
In a large pot, sear the meat over high heat for 5 minutes on each side to brown.
5
Pour in enough water to cover the meat, then simmer over low heat for 3-4 hours, or until tender.
6
Remove the beef from the broth and shred it with two forks.
7
Warm the tortillas in a skillet, then fill with the shredded beef and sprinkle with fresh cilantro, onion, and grated cheese (if using).
8
Dip the tacos in the beef broth when serving, and squeeze fresh lime juice over them.
