In case you haven’t seen or heard of them yet, Birria tacos (Spanish for “sweet, sour, somewhat spicy”) are a classic Mexican beef stew in which the meat is slowly cooked until it is soft and juicy, before being served as a taco filling. This meaty delight was stuffed into a taco shell, and then dipped into the stew and fried up. As if that wasn’t enough, they went on to have a major explosion. Birria tacos, on the other hand, are so delicious that you’ll be preparing them on a regular basis.
Don’t miss the process of dipping the tortilla into the stew and frying it until it’s crispy. Tacos are delicious, but few people outside of the southwest are aware that they only reach their full potential when the tortilla is fried in lard. Traditional methods call for butter or lard, but we utilize the fat off the top of the stew to add a little additional flavor. Crisp fried taco shells will change your life forever.
To make the best birria tacos possible, use a high-quality beef shank. In this case, there is no room for negotiation. You may, and should, experiment with a different cut to add texture and diversity to your dish. For tacos, I like a leaner cut of beef, so I used an inexpensive roast like sirloin; however, Steph would prefer to use short ribs. However, because she isn’t in the kitchen, we had to settle for a sirloin.
Dried Guajillo Peppers
These sun-dried peppers may be found in the Mexican section of your local grocery store and lend an authentic Mexican taste to any dish (if you live in America). You don’t have to worry about them at all since they’re like a mild-medium pepper and don’t add much heat. Any dried Mexican or southwestern peppers, such as ancho, New Mexico, California, or pasilla, may be substituted for them. You may skip them if you can’t locate them, but you should seek them!
Chipotle peppers in adobo.
Salted-sweet-spicy morsels packaged in a convenient container. They’re the foundation of many Mexican stews and marinades, and you can find them all around the globe. Just for tacos all pastor, we normally have three or four cans on hand.
If you’re already in the Mexican section, pick up a bag of this oregano, which is normally 99 cents cheaper and virtually always fresher and better than the one from the spice department.
How to make Birria Tacos
- Slice your meats. Make them into fritters, if you choose. However, if you want your meat to be exceptionally crispy and hot, here is the place to do it.
- Your tortillas need to be warmed up before you serve them. They become malleable and mushy as a result. Alternatively, microwave them for 30 seconds wrapped in moist paper towels if you don’t have a tortilla warmer.
- Dip in and out. Soup fat is close to the surface, so you don’t have to dip the tortillas very deep, but you want to make sure they’re well-coated. Add meat, onions, cilantro (if desired), and cheese to the other half of the tortilla (optional)
- Frying and folding are all that is required. Tacos should be fried in a non-stick pan over medium heat for about 2-3 minutes on each side to get them crispy. Provide some of the stew on the side so that guests may dip their bread into it.
What to serve with Birria Tacos?
Birria tacos are so delicious that you could easily eat many at once. If you’d want to offer them as a side dish, you may serve them with handmade tortilla chips, Mexican rice, and even birria tortilla soup. Or, if you want, my current favorite: Ramen noodle soup with birria pork.
Birria Tacos RecipeCourse: Cuisine, Food Update, Recipe
1.5 lb beef shank
1 lb sirloin or another roast/steak
5 cloves garlic
1 tsp dried oregano
1/2 tsp smoked paprika
1 tsp cumin
3 dried guajillo peppers see notes
1 can chipotle peppers in adobo
1/4 cup vinegar
1/2 cup crushed tomatoes
6 whole cloves
chicken stock to cover sodium-free, about 1 quart
1 medium onion chopped
1 cinnamon stick
2 bay leaves
4″ corn or flour tortillas as needed, 12-16
1 medium onion chopped, optional
1 bunch cilantro chopped, optional
1 cup Mexican cheese blend grated, optional
- Pour in enough water to fill a big saucepan and bring it to a boil, then turn off the heat. For 15 minutes, immerse your dried guajillo peppers in water. Cube your cab sirloin and season it with salt and pepper while you’re at it. Set aside for now.
- To make the marinade, combine the marinade components in the blender. After soaking the peppers, remove the seeds by holding the peppers over the sink and cutting the stems off with scissors. Then add the seeds to the blender. Make a paste out of the marinade by pulverizing it. Allow the meats to marinate for at least two hours and up to one day.
- Use a saute setting on your Instant Pot or medium heat in a skillet. Pour in 1-2 tbsp of oil, and then sauté the onions until they are golden brown and transparent (6-8 minutes).
- Put in the meats, marinade, bay leaves, cinnamon stick, and cloves. Set the high-pressure cooker to 45 minutes and add chicken broth. 4-6 hours on low heat in a slow cooker or on the stovetop are recommended.
- Remove the meat from the instant pot when the natural release period has elapsed. Shred the bones, put them in a separate container, and then dispose of them.
- Make some tortillas warm and serve them with the stew as a dip. Assemble your tacos, add any additional ingredients, and cook in a nonstick pan over medium heat until golden brown. Enjoy right away, particularly with a cool Mexican beer or a margarita.