Birria Tacos
- Dinner
Cuisine And Stories
- 0
- 5 minutes read
Birria may be new to some of you, but this dish has been around for decades. It originated in the Mexican state of Jalisico and is often served for special occasions. We tested tons of variations to bring you a recipe for birria tacos that is worth every minute (and mess) it takes to make. Serve the tacos with pickled onions, sliced radishes, chopped fresh cilantro, lime wedges, and, of course, some consomé for delicious dipping
Total Time
6 hr 30 min
Prep Time
4 hr
Cook Time
2 hr 30 min
Ingredients
for 3 servings
Birria
- ¼ cup kosher salt(25 g), plus 1 tablespoon
- 2 lb beef chuck roast(910 g), cut into 1 in (2.54 cm) pieces
- 1 lb bone in beef short ribs(425 g)
- 5 dried ancho chiles
- 5 dried guajillo chiles
- 2 dried morita chiles
- warm water, for soaking
- 1 whole cinnamon stick
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole black peppercorn
- 4 whole allspice berries
- 2 whole cloves
- 6 dried bay leaves
- 1 teaspoon mexican oregano
- ¼ cup canola oil(60 mL), plus 1 tablespoon, plus more as needed
- 1 large yellow onion, chopped
- 4 roma tomatoes, quartered
- 8 cloves garlic, roughly chopped
- ¼ cup apple cider vinegar(60 mL)
- 8 cups water(2 L)
- 1 package frozen banana leaves, thawed
Tacos
- 12 corn tortillas
- 1 lb shredded queso oaxaca(450 g)
- red onion, pickled
- Radish, sliced
- fresh cilantro, chopped
- Lime wedge
