A Mexican dish from the state of Jalisco, Birria is a meat stew or soup made from your choice of meat, which is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.
These Birria tacos are the best! Even my daughters liked them! A bit spicy but so delicious ~ enjoy!
~ Posh Pantry
Birria Tacos
Ingredients
- 1/2 tsp ancho powder
- 5 guajillo peppers
- 2-3 chiles de arbol optional for spicier Birria
- 1 tablespoon vegetable oil
- 1 large white onion chopped
- 1 can whole tomatoes
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon sea salt or to taste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 4 cups beef stock separated
- 3 pounds boneless beef shank
- 8 flour tortillas
Fixings: Use your favourites!
- Chopped red onion
- Sliced jalapeno or serrano
- Fresh chopped cilantro
- Chili flakes
- Fresh lime juice
- Shredded cheese
Instructions
MAKE THE BIRRIA
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring. Add canned tomatoes and cook another 5 minutes.
- Add mixture to a food processor. Puree.
- Remove the softened chilies from water and add to the food processor. Puree.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. Strain if desired to remove any unprocessed bits of skin.
- Cut the beef into large chunks and sear in a large stock pot 3 minutes per side.
- Add birria sauce to pot. Add remaining 3 cups beef broth. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. Shred the meat with forks to your preference.
- Toast tortillas straight on flame or in a pan with oil, depending on your stove top.
- Serve tacos open face with side of birria sauce, some tortilla chips, and a margarita!
