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Birria Tacos

Savory Birria Tacos: Comforting Flavor in Every Bite

Experience the comforting warmth of Birria Tacos with tender beef in crispy tortillas, complemented by a rich dipping sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 6 pieces Dried Chiles (e.g., guajillo and ancho) Substitute with chipotle powder or smoked paprika if unavailable.
  • 4 cloves Garlic Fresh cloves yield the best taste.
  • 1 medium Onion Yellow or white onion works well.
  • 2 cups Tomatoes Canned fire-roasted tomatoes can be used for extra flavor.
  • 1 teaspoon Cumin Best to use ground cumin.
  • 1 teaspoon Oregano Use Mexican oregano for authenticity.
  • 1/2 teaspoon Cinnamon Optional, use sparingly.
  • 1/4 teaspoon Cloves Optional, use sparingly.
  • 2 pieces Bay Leaves Remove before serving.
  • 1 tablespoon Apple Cider Vinegar Balances the meat's richness.
  • 4 cups Beef Broth Low-sodium recommended.
For the Tacos
  • 2 pounds Beef (e.g., chuck or brisket) Consider mushrooms or jackfruit for a vegetarian version.
  • 12 pieces Tortillas Corn tortillas are recommended.
  • 1 cup Cheese (e.g., Oaxaca cheese) Mozzarella or Monterey Jack can also work.
  • 2 tablespoons Lime Juice Freshly squeezed enhances flavor.
  • 1/2 cup Onions Chopped finely for garnish.
  • 1/2 cup Cilantro Use generously for flavor.

Equipment

  • Blender
  • Skillet
  • pot
  • cutting board
  • Fine Mesh Sieve

Method
 

Step-by-Step Instructions for Birria Tacos
  1. Toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes until softened.
  2. In a blender, combine soaked chiles, garlic, onion, tomatoes, cumin, oregano, cinnamon, cloves, and beef broth. Blend until smooth, about 2-3 minutes.
  3. Sear the beef in a pot with warmed olive oil for 4-5 minutes on each side until golden brown.
  4. Pour blended sauce over the beef and add bay leaves and apple cider vinegar. Cover and simmer on low for 3-4 hours until fork-tender.
  5. Remove beef and shred with forks, then strain the cooking liquid to separate the consommé.
  6. Dip each corn tortilla into the strained consommé, fill with shredded beef and cheese, then fry in a skillet for 2-3 minutes on each side.
  7. Top tacos with chopped onions and cilantro. Serve with lime wedges and a bowl of consommé for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Select quality meat for the best flavor and tender texture. Prepare beef a day in advance for deeper flavors.

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