We have all gone out to our favorite local Mexican taco shop and ordered Beef Birria. It’s a rich and flavorful stewed beef that is perfectly paired with onion, cilantro and with a fresh squeeze of lime juice, the best. Add this to a toasted corn tortilla’s and cheese and your knee deep in Quesabirra Taco’s! Search on your social media feeds and you will find delicious versions of these taco’s filling the inter webs.
The Best Birria Tacos
Rich and flavorful Tacos made from the Best Birria Beef served fresh
Equipment
- 1 8 QT Dutch Oven
Ingredients
- 8 Cups Hot Water
- 4 LBS Chuck Roast Cut up into 4 equal portions
- 2 LBS Short Ribs
- 1 Large White Onion Skinned, Cut in half
- 1 Bulb Garlic Cut the top
- 1 Carrot Cut in 4 large pieces
- 5 Bay Leaves Dry
- 8 Guajillo Chiles stemmed and de-seeded
- 3 tbsp Chicken Boullion
- 1 1/2 tsp Chili Powder
- 1 1/2 tsp Mexican Oregano
- 1 1/2 tsp Ground Cumin
- 1 tsp Kosher Salt adjust to your taste
QuesaBirria Tacos
- 16 Corn Tortillas White or Yellow your preference
- 2 Cups Quesadilla Cheese Preferably Queso Oaxaca
Instructions
- In your dutch oven add the meat, onion, garlic, carrots, bay leaves and the dried peppers. Over this with water.
- Add your chicken bouillon, oregano, cumin and the salt. Stir this to combine. Bring this to a boil.
- After 30 minutes, you will want to skip the impurities from the pot. This is natural and comes from the bone cooking out if you have it. If you are using boneless, there will be less. this will look like foam that forms at the top.
- Remove the peppers from your beef broth mixture. Place them in a blender and blend until smooth. You can add about 1/4 cup of the broth mixture if you think it will help to get a smooth consistency.
- Strain these blended peppers and this will remove any bits of the skin. Now if you are using a very high end blender, this may not be necessary. However, if you have a lower power blender, you will want to take this step.
- Return your blended peppers back to the beef broth and stir to combine.
- Now, add the chili powder to achieve the desired deep red color to your broth.
- Cover your dutch oven and allow it to simmer for 3 additional hours. This should yeild very tender meat that can be easily shredded with the pressure of a fork. During this cooking time, about every 30-35 minutes stir the mixture.
- You will see at the top of this beef broth is a grease that will form. Save this by labeling into a small skillet or a seperate sauce pan. You will use this to make the tacos.
- At this time remove the onion, garlic, carrots, and the bay leaves from the both. They have served their purpose and discard.
- At this point. you can serve the beef and the broth over rice after removing the bones.
Serving as a Stew?
- In a bowl, place a couple of large pieces of the meat for each serving and spoon your broth over the meat.
- Top this with some diced onion, chopped cilantro and a nice wedge of life for your guest to squeeze at service.
Making QuesaBirria Tacos?
- Remove your meat from the broth and chop the meat finely to ensure consistent small meat pieces.
- In a large skillet, begin to heat under a medium fire.
- Dip the tortillas into. your grease that you have reserved earlier from the broth.
- On the heated skillet, place your tortilla and then top with a layer of the cheese and chopped meat.
- Start to fold the tacos over and then press it down with a spatula. Continue to cook your tacos for about 2-3 minutes and allow them to crisp to a golden brown. Then repeat this step on the otherside. If needed, you can spoon additional reserved grease to finish the other side.
- Repeat this process until all of your tacos are cooked.
- These tacos go excellent with some fresh chopped cilantro, diced onion.
- Serve the tacos with lime wedges for service.
- Include a small ramekin of the beef broth to allow your guest to dip the tacos while they are eating.
