Birria Tacos

beef in a consommé to die for

Birria tacos are a delicious Mexican dish originating from the state of Jalisco. Traditionally made with slow-cooked, spiced meat—often beef or goat—these tacos are served with a rich, flavorful broth for dipping.

Prep Time

2 hrs

Cook Time

Serves

6 hrs

THE FACTS

12 hour marination

Exotic ingredients

Able to dial up / down the heat

Cheap cut of meat

lasts up to 4 days in the fridge

Able to freeze

INGREDIENTS

1kg chuck steak diced

4 dried Guajillo peppers

4 dried ancho peppers

1/2 cup 120g apple cider vinegar

1 tbsp olive oil

4 tomatoes

1 medium onion

5 cloves of garlic

1 tbsp annatto paste

4 cups beef stock

1 20g tbsp salt

1 tsp ground cumin

1 tsp cinnamon

1 tsp 3g ground ginger

1 tsp black pepper

2 roasted tomatoes

3 cups boiling water

Simplified Recipe Card

With a 12 hour marination and 5 hour cook time this recipe is an absolute dream. The meat is marinated in a blend of chilies and spices, then cooked until tender, making each bite an experience. Typically topped with onions, cilantro, and a squeeze of lime, birria tacos are not just a meal but a comforting, communal feast that has gained popularity worldwide. Perfect for any taco lover!

Bite Size Look

2 min

Just a Sliver Tutorial

Real time Tutorial

18 min

METHOD

1. depending on how you purchased your ancho and Guaillo chilies deseed and in a heavy base pod roast until you see visible burn marks, approx. 15min

2. turn off heat and place roasted chilies in 3 cups of boiling water, soak for 20 min

3. on a medium heat add olive oil and onion then caramelise approx. 5min

4. add tomatoes cook for a further 5/ 10 min

5. add garlic and the roasted chilies reserving the water

6. add all your spices, salt, pepper, cumin, ginger, cinnamon, beef stock, apple cider vinegar and annatto paste.

5. blend until a smooth liquid, i use a stick blender however you can use a processor or regular blender, you may need to wait until the mixture has cooled substantially

6. add and mix beef to cooled blended mixture cover and place in fridge for 12 hours for best results

7. after 12 hours place on a low heat to bring up to a gentle simmer

8. add 3 cups beef stock and reserved chili water along with some smoked / roasted tomatoes

9. gentle simmer for 5 hours stirring every 45 min or so to not have any of the mixture burn on the bottom of the pot

10. after 5 hours separate some of the liquid for dipping

11. prepare a large serving platter or board with fresh tortillas, sliced jalapenos and coriander with any other condiments you wish to serve with your birria

12. shred the meat in the remaining liquid ready for serving

Serve Fresh tortilla or tortilla chips Garnish Finely diced Jalapeno Coriander leaves