Birria Tacos
Birria is a stew from the State of Jalisco, Mexico. Here it is used to make delicious Birria Tacos. In this recipe the taco is filled, then fried with a bit of the beef broth. Very yummy!
Ingredients
Pepper Mixture
- 8 dried guajillo peppers
- 5 dried New Mexico peppers
Birria de Res
- 3 1/2 pounds chuck roast, cut into large chunks
- 8 cups hot water
- 1 whole onion, peeled
- 1 whole head garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 3 tablespoons chicken bouillon
- 8 bay leaves
- White corn tortillas
- 1 cup shredded mozzarella cheese (optional)
Toppings
- 1/2 cup chopped red onion
- 1/8 cup chopped fresh cilantro
- Limes, cut into wedges (optional for garnish)
Instructions
Pepper Mixture
- Using kitchen scissors, cut open the dried peppers and remove seeds. Chop coarselywith a knife. Add chopped peppers to a spice grinder or food processor to grind.
Birria de Res
- In a 6 quart slow cooker, add chuck roast, 8 cups hot water, onion, garlic, 1/2 cup ground pepper mixture, salt, pepper, oregano, chicken bullion and bay leaves.
- Stir gently, and set slow cooker to HIGH for 5 to 6 hours or on LOW for 6 to 8 hours.
- When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
- Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the broth.
- In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla into the cooked beef broth quickly, and place in pan.
- Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese, if desired.
- Fold over tortilla and fry for about 30 seconds on each side.
- While taco is cooking, add a teaspoon or two of beef broth. When taco is a bit crisp on each side, remove tacos to a plate.
- Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.
Attribution
Photo credit: (c) Can Stock Photo / motionshooter
