✨COOK WITH DAZ: BIRRIA TACOS🌮
Come on in here BookieButts💕 LET’S MAKE TACOS
You all have asked me for my taco recipe for a minute now. At 3500 followers it’s only right I deliver
**Ingredients:**
For the Birria:
- 3 lbs beef chuck roast or short ribs
- 6 dried guajillo chiles
- 8 dried arbol chiles
- 5 dried ancho chiles
- 1 large onion, quartered
2- tomatoes, quartered
- 6 cloves garlic
- 1 tsp cumin and oregano
- 1 tbsp toasted coriander
- 2 tbsp ginger paste
- 1/3 cup vinegar
- 1 tsp thyme
- 5 bay leaves
- 1 cinnamon stick
- 2 tbsp of smoked Paprika
- 4 cups unsalted beef broth (we can control our salt by adding later)
- Salt and pepper to taste
- 1 tbsp vegetable oil
For the 🌮 TACOS:
- Corn tortillas
- Chopped onion
- Fresh cilantro
- Lime wedge
- Oaxaca cheese 🧀
- Salsa (optional)
**Instructions:**
**Prepare the Chiles:**
- Remove stems and seeds from the guajillo, arbol, cinnamon stick, garlic cloves, bay leaf, onion, ancho chiles. Toast them in a dry skillet over medium heat for a few minutes until fragrant. Soak them in a pot on the stove with a little of your beef broth and simmer for about 15 minutes until soft. (Don’t discard the water will add it to our pot and/or pressure cooker to cook our meat BUILDING FLAVORS)
- In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, thyme, ginger paste, 1/3 cup vinegar, smoked paprika,and a pinch of salt. Blend until smooth, adding some soaking water if needed to achieve a sauce-like consistency.
- In the Blender purée the 2 tomatoes as well. If it all can fit in with the other ingredients, go ahead and add it to the other ingredients in the blender.
**Cook the Birria:**
- In a large pot, heat vegetable oil over medium-high heat. Brown the marinated beef on all sides. Add beef broth, your prepared sauce from the blender, remaining liquids from soaking the chilies, and bay leaves. Bring to a simmer, then cover and cook on low heat for about 2-3 hours, or until the meat is tender and shreds easily.
PRESSURE COOKER: if using a pressure cooker, on high for 1hour 😉
**Assemble the Tacos:**
- Shred the beef and dip corn tortillas in the broth to soften them. Place dipped corn tortilla on a HOT griddle Fill them with Oaxaca cheese, shredded beef, chopped onion, and cilantro. You want a nice CRISPY TORTILLA!!!
**Serve:**
- Serve with lime wedges and salsa on the side for an extra kick!
Enjoy your homemade authentic Birria tacos! They’re perfect for sharing with friends and family. Feel free to add your own flair or personal touches!
#birriatacos #cookwithdaz #cookathome #easydinnerrecipe #homemade
Birria tacos have gained immense popularity as a delicious street food and are perfect for any celebration. Originating from Jalisco, Mexico, these tacos are traditionally made using beef, although variations can include lamb or goat meat. The key to their unique flavor lies in the mixture of dried chiles—like guajillo, arbol, and ancho—along with spices such as cumin, oregano, and thyme. To make the perfect Birria tacos, it is essential to cook the meat low and slow, allowing the flavors to deepen and the beef to become tender, shredding easily. A pressure cooker can cut down the cooking time significantly, making it easier for busy cooks. For an authentic presentation, dip the corn tortillas in the flavorful broth before assembling your tacos with onion, cilantro, and Oaxaca cheese, finishing with a squeeze of lime. Serve the tacos with a side of consomé, which is the broth left from cooking the meat, for dipping. This rich and savory broth is a highlight and enhances the dining experience. Birria tacos are perfect for family gatherings, tasting better when shared. Don't hesitate to customize your tacos with toppings of your choice and enjoy a taste of Mexican cuisine right at home!
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