Birria Tacos Recipe
Slow-cooked beef is marinated in adobo, vinegar, and dried ancho chiles for lots of flavor.
Birria is a traditional Mexican dish, most often made from goat or sheep meat, but beef, beef or pork can be used. It can be served as a stew or a taco filling.
A plate associated with the state of Jalisco, but consumed in many parts of the country, the beer is often served on holidays, such as weddings.
Largely, as a hangover cure, this dish is often served for brunch the day after a holiday.
|Prep time||Cook Time||Rest Time||Total Time|
|40 min||180 min||20 min||240 min|
In Mexico, Birria is often sold on street stalls or in small cafes of mothers and popes. Many people will combine more than one meat in the same dish, so use the meat or meat you like the most (or the ones that are on sale at the time) when preparing your own Birria.
Plan ahead when making this recipe, as the meat should be marinated overnight. You will need a Dutch oven with a tightly closed lid and a stand inside.
Arrange the ancho chiles in a microwavable dish.
Microwave on high for about 1 minute or until they smell fragrant. Let them cool completely.
Scoop out the seeds, crush them into smaller pieces, and put them on a separate plate.
Combine the marinade, oregano and cumin, then rub the meat well with these seasonings.
Mix the meat with the onion, garlic, crushed ancho chili, vinegar and oil.
Cover and refrigerate for at least an hour or overnight.
Preheat oven to 150°C (300°F).
Pour the broth into an ovenproof pot. Add the meat and bay leaves.
Cover and bake 2½ to 3 hours or until meat is very tender.
Meanwhile, heat tortillas as directed on package.
Remove the meat from the broth and reserve the broth.
Shred meat with 2 forks. With a spoon, fill the warm tortillas with the meat, red onion and cilantro.
Fold the tortillas in half.
Serve the tacos with lemon wedges and use the reserved broth to dip the tacos.
Enjoy, Good Appetite!