Spicy Birria Tacos
A spicy Birria Tacos recipe full of flavour from an authentic combination of Mexican ingredients!
Equipment
- Blender
- Cast iron pot
- Large heavy lidded pot
- Chopping board
- Sharp knife
- Sieve
Ingredients
Meat
- 500 grams short ribs about 3 ribs
- 700 grams beef muscle or chuck roast
Birria de Res
- 800 ml beef stock 4 cups
- 7 ancho chillies
- 7 guajillo chillies
- 10 chiles de arbol
- 4 vine or roma tomatoes
- 1 brown or white onion
- 1 bulb of garlic
- 1 tbsp black peppercorns
- 1 tsp oregano
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 cloves
- 3 bay leaves
- 3 inch cinnamon stick
- 1 tbsp apple cider vinegar
- 1 tbsp sea salt
Birria Tacos
- corn tacos
- ¼ cup small red and white onion diced
- ¼ cup finely chopped coriander
- 1 lime juiced
- 200 g mozzarella or oaxacan cheese
- salt
Instructions
Birria de Res
- Bring meat to room temperature and add plenty of salt.
- In the cast iron pot, on medium heat add oil and sear and brown the meat in batches so you don't over crowd the pan. Do this until all the sides of the meat are browned to your taste
- In the other pot add the chillies, onion, garlic, tomatoes and whole spices. Cover with water, cover and leave on high heat for about 30 minutes.
- Once the chillies and tomatoes are very soft drain everything in a colander saving 1 cup of the liquid.
- Allow to cool a little before adding everything to a blender. Along with 1 cup of the liquid it cooked in. Blend until completely smooth.
- Once the sauce base is ready add the beef back to your cocotte on medium heat and pour the blended sauce on top.
- Pour 800ml of beef stock into the blender cup to collect all the remaining sauce from the sides and add to the pot. Bring it to a gentle simmer and then cover and put in a preheated oven at 150°C/200°F .
- Leave to braise for 3-4 hours. I left mine for 4 hours for super tender meat.
- When done collect the fat/oil on the top of the sauce with a spoon into a separate bowl for ease.
Birria Sauce Consomé
- Add 1 cup of the sauce to a saucepan on low heat and add about 100ml of beef stock to thin the sauce out.
- Mix and allow to heat through before adding freshly chopped red and white onion, chopped coriander and fresh lime juice.
Birria Tacos
- Remove the meat from the sauce and shred with two forks.
- Finely chop some onion and coriander and add to a bowl and mix with lime juice and a pinch of salt.
- Dip a corn tortilla into the fat that you collected or should be sitting at the top of your sauce. Add the tortilla to a non-stick pan on medium heat. Flip over before adding some shredded beef and as much or as little cheese as you like.
- Fold in two and flip over to get a nice crispy cheesy crust.
- Serve with the consomé sauce and guacamole!
Notes
TIPS -
- Bring the beef out of the fridge 30 minutes before cooking.
- Brown the beef on medium heat so you dont burn it or the bottom of your cast iron pot.
- Simmer the sauce ingredients for 30 minutes or until the chillies and tomatoes are very soft.
- Use tongs to remove the meat from the sauce when ready.