Birria tacos are a delicious and flavorful Mexican dish that consists of tender, slow-cooked beef or goat, typically served in a warm corn tortilla with a rich, spicy broth for dipping. Here's a recipe for making birria tacos at home:
For the Birria:
- 2 pounds of beef (such as chuck roast or beef shank) or goat, cut into small chunks
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 1 medium onion, roughly chopped
- 4-5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Consomé (Broth):
- 4 cups beef or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- Salt to taste
- Corn tortillas
- Finely chopped onion and cilantro
- Lime wedges
- Salsa of your choice
Prepare the Chilies:
- Remove the stems and seeds from the dried guajillo and ancho chilies.
- Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant but not burnt.
- Place the toasted chilies in a bowl, cover with hot water, and let them soak for about 15-20 minutes or until they become soft.
Make the Chili Paste:
- Drain the soaked chilies and transfer them to a blender.
- Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, ground cinnamon, salt, and pepper.
- Blend until you have a smooth, thick paste. You can add a little water if needed.
Cook the Birria:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the meat chunks and sear them until they're browned on all sides.
- Stir in the chili paste and cook for a few minutes, stirring constantly to prevent burning.
- Pour in the beef or chicken broth and add the dried thyme, marjoram, black pepper, and salt. Stir to combine.
- Reduce the heat to low, cover, and let the birria simmer for 2-3 hours or until the meat is tender and falls apart easily. You can also transfer the pot to a 300°F (150°C) oven and cook it there.
Assemble the Tacos:
- Warm the corn tortillas in a dry skillet or microwave.
- To make each taco, place a spoonful of the birria meat in the center of a tortilla.
- Top with finely chopped onion and cilantro.
- Serve with lime wedges and your favorite salsa on the side.
Serve with Consomé:
- Serve each birria taco with a small bowl of the flavorful consomé (broth) for dipping.
Enjoy your homemade birria tacos! These delicious, spicy, and richly flavored tacos are sure to be a hit with your family and friends.