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Birria and Birria Tacos Recipe
This Birria de Res (Beef Birria) and Birria Taco recipe will blow your mind. It's an explosion of earthy, smoky, juicy, cheesy, crispy addictiveness in each and every saucy bite. The Birria Tacos are made with Birria de Res, beef braised in a bold, aromatic chili sauce until fall apart tender, stuffed into broth-battered corn tortillas along with ooey gooey Oaxaca cheese, pan-fried until crispy then dunked in the deep crimson Birria consomé (broth) for a saucy, rich finish. With one bite you’ll understand exactly why Birria Tacos are the hottest food trend that is here to stay. This post will cover everything you need to know about making Birria de Res, which you can serve as a stew topped with onion, cilantro and a squeeze of fresh lime juice AND how to transform that same Birria into Quesa Birria Tacos!
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min🔥 Cook: 3h 30m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- dutch oven
- skillet
- bowl
- pot
- blender
- spatula
📝 Preparation Steps
1
SEAR THE BEEF
2
Preheat the oven to 300 degrees F.
3
Chop the beef into 4-inch pieces. Pat the beef dry and season all sides with 2 teaspoons kosher salt and ½ teaspoon pepper.
kosher salt2 teaspoons
4
Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add half of the beef in an even layer and sear on all sides until deeply browned; remove to a plate with a slotted spoon. Repeat with remaining beef; set aside.
5
MAKE THE SAUCE
6
Dry toast the spices in a large skillet over medium heat until evenly toasted, shaking the skillet occasionally. They're done once they smell super fragrant. Transfer to a bowl or plate so they don’t continue to cook; set aside.
7
Add 1 tablespoon oil to the beef drippings in the Dutch oven; heat over medium-high heat. Add the onions and sauté until softened. Add the garlic and sauté for ⏱️ 1 minute.
garlic, (minced)8 cloves
8
Add the toasted spices to the pot followed by the deseeded chilies, and all the remaining consomé ingredients except the beef broth (chilies through thyme). Add 3 cups of beef broth. Bring to a simmer for ⏱️ 10-15 minutes, until the peppers are very soft, stirring occasionally. Discard the bay leaves.
bay leaves4
9
Transfer the mixture to a high powered blender (in batches if needed) and purée until smooth, leaving a corner of the blender open and covered with a paper towel so steam can escape and it doesn’t explode. If you don’t have a high-powered blender, strain the chili sauce through a cheese cloth into a bowl, using rubber spatula to push the mixture through. The solids left behind are the spices so don’t toss them! You can wrap them in a cheese cloth and add them to the broth.
10
BRAISE THE BEEF
11
Add the beef back to the Dutch oven followed by the chili sauce and 3 cups beef broth.
12
Cover, bring to a simmer, then transfer to the preheated oven. Cook for about ⏱️ 3 hours or until the meat is fall apart tender.
13
ASSEMBLE THE TACOS
14
In a medium bowl, mix together onion, cilantro, lime and salt to taste; set aside.
15
Transfer the beef to a bowl and shred with two forks. Taste and season with salt to taste (I like about ½ teaspoon more).
16
Heat 1 tablespoon vegetable oil in a cast iron skillet over medium heat; you can skip the oil if using a nonstick skillet. Working with one tortilla at a time, dip it into the top of the sauce (this should be mostly fat) and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks. Cook for ⏱️ 1-2 minutes until the bottom is golden.
17
Flip the tortilla over and immediately cover the entire surface with shredded cheese. Cover, and cook until the cheese is mostly melted. Uncover and top half of the cheese with shredded meat. Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco.
18
Transfer to a plate and serve with the cilantro/onion mixture and a bowl of the consomé liquid (remaining broth) as a dipping sauce.
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