Birria Tacos
Howdy folks, and thank you for stopping by the website! We had such great feedback from our authentic tacos al pastor and scratch-made cheese enchiladas that we knew we needed to deep dive into other rich sauces and recipes made with dried chilies, one of the ingredients every chuck wagon cook kept up their sleeve to add flavor to the hearty meals needed to fill up a bunch of hungry cowboys at the end of a long day.
Birria Tacos
Traditionally, birria tacos - what I've always called "red tacos," are made with whatever type of meat you have. It may have been lamb, or goat, maybe even a fowl from time to time. I'm a beef guy, though, so I'm using two types of beef in these tacos: short rib and chuck roast. In each case, we're going to dice them up and cook them on a Dutch oven.
Tip: Slice the short ribs and chuck roast into chunks of the same size. This will equalize cooking time.
How to Season the Meat in Birria Tacos
Start with coarse kosher salt, Kent Rollins' Mesquite Seasoning, garlic powder and smoked paprika. Don't be stingy, now. Rub all over the meat and let sit for about 45 minutes or so to help the seasoning bond and penetrate to the beef.
We appreciate you sharing our recipes with your friends and family!
How to Make the Red Sauce in Birria Tacos
While the seasoning is sitting on the meat, get a big pot of water boiling. Add the Roma tomatoes, guajillo, cascabel, and ancho chilies, chile d'arbol, and a big quartered white onion. While the sauce boils, start to brown the meat in a hot Dutch oven or cast iron skillet.
Tip: Brown the beef in batches so not to overcrowd the Dutch oven.
Once the chilies, onions, and tomatoes are boiled, place them in a blender. Add the cinnamon, cloves, and coriander. Crumble whole oregano and blend again. If you need to thin the sauce out just a little bit, add some beef broth and apple cider vinegar.
Recommended With This Recipe
Tip: Always turn off the blender before taking off the lid.
Pour the red sauce over the meat and simmer until tender.
Tip: Shake some beef broth into the blender to get all of the chilies off the sides of the blender and pour into the pot of beef. Cooking time will take about three hours.
Cook the beef over hot coals for about three hours or bake in the oven at 375 for 2-3 hours. Stir frequently to make sure that there is enough liquid, adding beef broth as needed.
Once the beef is fork tender, remove the beef from the sauce. Dip your corn tortilla into the sauce on both sides and place in a hot skillet until the tortilla starts to puff up just a bit. Then add shredded beef, oaxaca and mozzarella cheeses, fold over, and crisp both sides.
We usually just add one or two pictures of the food but these birria tacos are so delicious and so good that we just have to include another picture.
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the Birria Taco trail!
