Description
Sizzling Birria tacos bring Mexican culinary magic straight to home kitchens with tender, slow-cooked beef bathed in rich, spicy sauce. Crispy tortillas and melted cheese create an irresistible street-food experience you won’t forget.
Ingredients
Scale
Meat:
- 3.5 pounds (1.6 kilograms) beef chuck short ribs
Spices and Seasonings:
- 3 teaspoons salt
- 1.5 teaspoons Mexican oregano
- 0.75 teaspoon dried thyme
- 1 teaspoon ground cumin
- 3 whole cloves
- 1 teaspoon black peppercorns
- 3 teaspoons chicken bouillon
- 1-inch piece of Mexican cinnamon
Chili Peppers and Vegetables:
- 5 guajillo chilies
- 3 pasilla chilies
- 5 roma tomatoes
- 0.5 white onion
- 8 garlic cloves (unpeeled)
Additional Ingredients:
- 2 tablespoons oil
- 9 cups water
- 0.25 cup vinegar
- 2 bay leaves
- 2 cups water (for blending)
Instructions
- Hydrate dried guajillo and pasilla chilies by submerging them in water, bringing to a boil, then allowing them to steep for half an hour.
- Roast onion, garlic, and tomatoes in a pan over medium heat until charred, with garlic taking approximately 5 minutes and other vegetables requiring slightly longer.
- Combine roasted vegetables, soaked chilies, garlic, vinegar, herbs, spices, and chicken bouillon in a blender. Process until achieving a smooth, uniform consistency.
- Generously season beef with salt, then methodically brown meat in batches over medium heat to develop a rich, golden exterior.
- Strain the blended sauce into the pot, stirring to incorporate browned meat remnants and allow flavors to meld for one minute.
- Reintroduce beef to the pot, pour in water, and add bay leaves. Bring to a boil, then reduce heat and simmer covered for approximately 3 hours until meat becomes exceptionally tender.
- Remove meat from cooking liquid, shred thoroughly with a fork, discarding fatty pieces. Return half the shredded meat to the pot and reserve remaining meat for alternative preparations like quesatacos.
Notes
- Carefully choose chili peppers for optimal flavor, ensuring they are fresh and vibrant with no signs of mold or dryness.
- Roasting vegetables deepens their flavor profile, creating a more complex and rich sauce base for the birria.
- Strain the sauce through a fine-mesh sieve to achieve a silky smooth texture without any chunks or seeds.
- Low and slow cooking is crucial for breaking down tough beef fibers, resulting in melt-in-your-mouth tender meat that easily shreds.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg