Savory Birria Tacos

$- 2 lbs beef chuck roast, cut into large chunks - 1 lb lamb shoulder, cut into large pieces - 4 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed I love using beef chuck roast and lamb shoulder for birria tacos. They both bring a rich flavor. The dried guajillo and ancho chilies add depth and spice. Toasting these chilies before blending really enhances their taste. - 4 cups beef broth - 1 medium onion, quartered - 4 cloves garlic, peeled - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper, to taste - 10-12 corn tortillas Beef broth gives the tacos a hearty base. Onion and garlic add layers of flavor. I love the combo of cumin, oregano, and smoked paprika. Each spice brings something special to the dish. Corn tortillas are perfect for holding all the delicious fillings. - Chopped fresh cilantro, for garnish - Lime wedges, for serving Fresh cilantro brightens the dish with a burst of freshness. Lime wedges add a tangy kick. Squeeze some lime on top for an extra flavor boost. These simple toppings make a big difference in taste. {{ingredient_image_2}} To start, we need to toast the dried chilies. Take four guajillo chilies and two ancho chilies. Remove their stems and seeds. Heat a dry skillet over medium heat. Place the chilies in the skillet. Toast them for about two minutes. They should smell fragrant and darken slightly. Once toasted, take them off the heat and let them cool for a few minutes. Next, we make the chili sauce. In a blender, combine the cooled toasted chilies, one quartered onion, four peeled garlic cloves, two teaspoons of ground cumin, two teaspoons of dried oregano, and one teaspoon of smoked paprika. Add a pinch of salt. Pour in one cup of beef broth and blend until smooth. Now, it’s time to cook the meat. Use two pounds of beef chuck roast and one pound of lamb shoulder. Cut them into large chunks. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef and lamb with salt and pepper. Brown the meat in batches, about four to five minutes per batch. Make sure not to overcrowd the pot. Once browned, place the meat on a plate. After browning all the meat, return it to the pot. Pour the blended chili sauce over the meat. Add the remaining beef broth. Bring this mixture to a boil. Then reduce the heat to low. Cover the pot and let it simmer for two hours. The meat should become very tender and easy to shred. When the meat is cooked, carefully take it out of the pot. Use two forks to shred it into bite-sized pieces. Strain the leftover broth to remove any solids. Save this rich consomé for serving. To assemble the tacos, heat corn tortillas in a skillet over medium heat. Make them soft and pliable. Lightly dip each tortilla into the reserved consomé for added flavor. Fill each tortilla with the shredded meat and fold it in half. Now, serve the tacos with freshly chopped cilantro and lime wedges on the side. Enjoy your delicious birria tacos! - Tips for perfecting the chili sauce: Toast the guajillo and ancho chilies in a dry skillet. This step brings out their rich flavors. Toast them until fragrant, about 2 minutes. Blend the chilies with onion, garlic, and spices. Add beef broth to make a smooth sauce. This sauce will be the heart of your tacos. - Ensuring meat tenderness: Use beef chuck roast and lamb shoulder, as they have great fat. Brown the meat well to build flavor. After browning, simmer the meat in the chili sauce and broth for 2 hours. This slow cooking makes the meat tender and juicy. Make sure to check it often, so it doesn’t dry out. - Serving suggestions: For a stunning display, serve your tacos on a wooden board. Add a small bowl of warm consomé for dipping. This makes the meal feel special and inviting. - Garnishing tips: Top the tacos with chopped fresh cilantro for color and flavor. Serve lime wedges on the side. The lime adds a zesty kick when squeezed over the tacos. - Overcooking the meat: Watch the cooking time closely. If you overcook the meat, it can become dry. The meat should be tender but still juicy. - Soggy tortillas: To prevent soggy tortillas, heat them in a skillet until soft. Lightly dip them in the warm consomé for flavor, but do not soak them. This keeps them sturdy for filling. Pro Tips Choosing the Right Meat: Opt for a combination of beef chuck and lamb shoulder for a richer flavor profile. The fat content in both cuts will keep the meat tender and juicy during cooking. Perfecting the Chili Sauce: Make sure to toast the chilies until fragrant but not burnt. This enhances their flavor and adds a depth of richness to the sauce. Simmering Time: Allow the meat to simmer for at least 2 hours. This slow cooking process is crucial for breaking down the meat fibers, resulting in a tender and flavorful filling. Dipping the Tortillas: For added flavor, lightly dip the tortillas in the reserved consomé before filling them. This will enhance the overall taste of your tacos. {{image_4}} To make birria ramen, you need a few simple changes. First, keep the meat and consomé from your birria tacos. Then, cook some ramen noodles. - Ingredients: - Shredded birria meat - Reserved consomé - Ramen noodles - Fresh cilantro - Lime wedges Next, boil the ramen in a pot. After the noodles are done, place them in a bowl. Pour hot consomé over the noodles. Top with the meat, cilantro, and lime. This dish mixes flavors and textures. It provides a new way to enjoy birria. Birria quesatacos add cheese to the mix. This makes them even richer. To make these, start with your birria recipe. - Adding cheese: - Use Oaxaca cheese or mozzarella. - Place cheese directly on the tortilla before adding meat. For the cooking method, heat the tortillas in a pan. Add cheese on one side. Once the cheese melts, add the meat. Fold the tortilla and let it crisp slightly. This gives you a gooey, cheesy bite. Birria styles vary across Mexico. Each region has its own twist. In Jalisco, they use goat meat. In Tijuana, they keep it beef-based but add more spices. - Ingredient substitutions: - Try using chicken or pork instead of beef or lamb. - Add different chilies for a unique taste. These changes keep the dish fresh and exciting. You can always adapt birria to your taste. Store your leftover birria tacos in an airtight container. This keeps them fresh and flavorful. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To freeze birria tacos, wrap each taco tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat them in a skillet over medium heat for about 5-7 minutes. This keeps the tortillas warm and tasty. Store leftover consomé in a separate airtight container. It can last in the fridge for up to five days. To use it, simply reheat it on the stove. Use the consomé as a dip for your tacos. This adds rich flavor. You can also drizzle it over the tacos before serving. For extra taste, add fresh herbs or a squeeze of lime juice. Birria tacos are a Mexican dish from the state of Jalisco. They feature tender, slow-cooked meat, often beef or lamb. The meat is seasoned with dried chilies, herbs, and spices. This mix gives birria its deep, rich flavor. Traditionally, birria is served with a broth called consomé. People love to dip their tacos in this savory sauce. The dish has roots in celebrations and family gatherings. It has become popular worldwide, known for its unique taste and comforting qualities. To simplify birria tacos, you can use a slow cooker. This method allows the meat to cook slowly and evenly. Start by browning the meat on the stovetop. Then transfer it to the slow cooker with the chili sauce and broth. This cuts down on hands-on time. You can also make the chili sauce ahead of time. Store it in the fridge until you are ready to cook. Using store-bought broth can save time, too. Make sure to choose a high-quality broth for the best flavor. Yes, you can use other meats for birria. Pork, goat, or chicken are great alternatives. Each meat type brings its unique taste. If you use pork or chicken, reduce the cooking time. For pork, cook for about 1.5 hours. Chicken cooks even quicker, around 1 hour. Adjust the spices to match the meat's flavor. This way, you can enjoy birria tacos made with your favorite meat. In this post, we explored birria tacos, from key ingredients to preparation and personal touches. We discussed how to prepare chilies, cook the meats, and assemble the tacos. Tips included common mistakes to avoid and variations like birria ramen or quesatacos. To enjoy the best birria tacos, remember to keep meat tender and avoid soggy tortillas. With practice, you can master these flavorful tacos and impress others. Dive into your kitchen and create a dish that honors this rich tradition!$

Delicious and flavorful tacos filled with tender shredded beef and lamb, served with a rich consomé.

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Prep Time 40

Cook Time 2

Total Time 2 40

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

2 lbs beef chuck roast, cut into large chunks
1 lb lamb shoulder, cut into large pieces
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 medium onion, quartered
4 cloves garlic, peeled
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
4 cups beef broth
to taste salt and pepper
10 to 12 corn tortillas
for garnish chopped fresh cilantro
for serving lime wedges

Instructions

Begin by heating a dry skillet over medium heat. Toast the guajillo and ancho chilies for approximately 2 minutes, or until they become fragrant and slightly darken in color. Once toasted, remove them from the heat and let them cool for a few minutes.
In a blender, combine the cooled toasted chilies, quartered onion, garlic cloves, ground cumin, dried oregano, smoked paprika, and a pinch of salt. Pour in about 1 cup of beef broth and blend until the mixture is smooth and well-combined.
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef and lamb chunks generously with salt and pepper. In batches, brown the meat on all sides for about 4-5 minutes, ensuring not to overcrowd the pot. Once browned, transfer the meat to a plate.
After browning all the meat, return it to the pot. Pour the blended chili sauce over the meat and add the remaining beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 2 hours, or until the meat is fully tender and easily shreds apart.
Once the meat is cooked, carefully remove it from the pot. Using two forks, shred the meat into bite-sized pieces. Strain the leftover broth to remove solids, reserving the rich consomé for serving.
To assemble the tacos, heat corn tortillas in a skillet over medium heat until they are soft and pliable. Lightly dip each tortilla into the reserved consomé for added flavor, then fill with the shredded meat and fold in half.
Serve the tacos garnished with freshly chopped cilantro and lime wedges on the side for squeezing over.

Notes

For a beautiful display, serve the tacos on a rustic wooden board accompanied by a small bowl of rich consomé for dipping. Scatter lime wedges and fresh cilantro around the tacos for a pop of color. Enjoy!

Keyword beef, birria, lamb, Mexican cuisine, tacos