Best Birria Tacos Recipes

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Steps:

• Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse meat and pat dry with paper towels. Season with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
• Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
• Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
• Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
• Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

BIRRIA TACOS RECIPE BY TASTY

Steps:

• Make the birria: Line a baking sheet with parchment paper
• Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
• Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
• In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
• Preheat the oven to 300°F (150°C).
• Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
• In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
• Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5-7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
• Add the ground spices and continue cooking until aromatic, about 2 minutes.
• Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
• Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
• Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
• Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
• Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
• Enjoy!

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.

BIRRIA QUESA TACOS

Steps:

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

GOAT BIRRIA TACOS WITH CUCUMBER PICO DE GALLO RECIPE

Steps:

• Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
• Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½-5 hours.
• Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
• Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
• Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
• Top warm tortillas with meat, then salsa. Serve with consomé for dipping.

INSTANT POT BIRRIA TACOS RECIPE BY TASTY

Steps:

• Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
• Season the short ribs with salt and pepper.
• Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
• Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
• Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
• Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
• Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
• Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
• Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
• Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
• Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
• Enjoy!

BIRRIA TACOS WITH CHILE BROTH

Steps:

• Place the meat in a large bowl and cover with cold water. Add the vinegar and 2 teaspoons salt, and let sit for 20 to 30 minutes. Drain, then rinse well with cold water.
• Place the rinsed meat in a Dutch oven or other ovenproof pot, cover with water (at least 3 quarts), add 4 teaspoons salt and stir. Bring to a rolling boil over high heat, then reduce the heat to low and skim foam from the surface. Cover and cook for 2 hours.
• Meanwhile, heat a medium saucepan over medium-low. Once hot, toast the avocado leaves, flipping them as they cook, until fragrant, about 1 minute. Remove from the saucepan.
• Place the chiles in the saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the chiles are completely rehydrated and plumped, about 10 minutes. Transfer the chiles to a blender, add 1 cup of the cooking liquid and purée until completely smooth.
• Uncover the meat, stir in the guajillo chile purée and drop in the toasted avocado leaves. Cover again and continue to simmer until the meat is so tender it falls apart when a fork is inserted, 1 1/2 to 2 more hours. Discard the avocado leaves and season the broth to taste with salt. (At this point, the birria can be cooled to room temperature, then covered and chilled for up to 3 days. If you'd like, you can remove and discard the solidified fat from the broth before reheating on the stovetop.)
• Transfer the meat from the broth to a platter, discard the bones, shred the meat and moisten with some broth. Season the meat to taste with salt and divide the remaining broth among serving bowls or cups. If you'd like, you can skim the fat from the surface of the broth.
• To serve, set out the tortillas, onion, cilantro and lime wedges to assemble tacos with the meat and to season the broth. Eat the tacos and drink the broth as a chaser.

BIRRIA TACOS AS MADE BY BURRITO FELIZ PHILLY RECIPE BY TASTY

Steps:

• Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
• Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
• Strain the liquid through a sieve into the container with the peppers.
• Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
• Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
• Add the sauce, reduce the heat to low, and cook for 3-4 hours, until the meat is tender and falling apart.
• Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
• Enjoy!

BIRRIA TACOS

Steps:

• 1. Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
• 2. Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
• 3. Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
• 4. Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
• 5. Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.

BIRRIA TACOS

Steps:

• Combine dry seasonings. Heat 1 Tbsp. oil in electric pressure cooker using SAUTÉ setting. Add chiles; cook 3 min., stirring frequently. Add onions, garlic and 1/2 the dry seasoning mix; cook 2 min., stirring frequently. Add bouillon cubes and 2 cups water; stir. Bring to boil; cook 5 min. Pour into blender; cool 10 min.
• Meanwhile, toss beef with remaining dry seasoning mix. Heat remaining oil in pressure cooker using SAUTÉ setting. Add 1/2 the beef; cook 1 to 2 min. or until evenly browned, stirring occasionally. Spoon into medium bowl. Repeat with remaining beef. Turn pressure cooker off. Return first batch of browned beef to pressure cooker.
• Add vinegar and remaining water to ingredients in blender; blend until smooth. Pour through fine-mesh strainer over beef in pressure cooker. Discard strained solids. Add tomato sauce and bay leaves to pressure cooker. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Turn pressure cooker off. Remove lid, then remove and discard bay leaves. Pull beef into shreds before serving.

EASY BIRRIA TACOS WITH CONSOMME IN THE SLOW COOKER - TALKING MEALS

Steps:

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