About the Recipe
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.
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
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.
7. 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