Birria tacos are a traditional Mexican dish made with slow-cooked beef or goat meat seasoned with various spices and chilies. The meat is then typically shredded and served in a warm corn tortilla, along with cilantro, onions, and lime wedges. Birria tacos are often served as street food in Mexico and are becoming increasingly popular in the United States. Some people also like to dip the tacos in a consommé made from the cooking broth of the meat.
Did you know that Birria is a Mexican dish?
Birria is a stew with meat. It originated in Northern Spain and was brought to Mexico by the Moors. It's made with chopped goat, mixed with spices, and simmered for several hours until it becomes very tender. Try it out, it's great!
Birria is a dish that originates from Spain. The original recipe consists of goat meat simmering in spices until tender. This traditional Spanish stew probably came over to Mexico because Moorish conquerors introduced the cuisine there centuries ago.
WHAT ARE BIRRIA TACOS?
Birria tacos are a traditional Mexican dish made with tender, flavorful beef or goat meat that has been stewed in a savory broth of chilies and spices. The meat is then shredded and served in a warm corn tortilla, often with additional toppings such as diced onions, cilantro, and lime wedges. Birria tacos are often served with a side of flavorful broth for dipping and are a popular street food and comfort food in Mexico.
HOW TO MAKE BIRRIA?
You're missing out on a tasty treat if you've never tried this traditional Mexican slow-cooked meat dish. Traditionally served with tortillas, salsa, and fresh cilantro and onion, it's the perfect way to warm up during winter or cool down during summer.
What you'll need:
-Three pounds of beef (including some fatty parts to keep the meat moist)
-One head of garlic
-Three white onions
-2 Tbsp each of fresh thyme leaves and ground cumin seeds
Salt and pepper to taste
3 bay leaves
before you get started cooking, cut your onions into large chunks. Cut the meat into smaller chunks to make sure it cooks thoroughly. We're also adding in some fatty parts to ensure that the meat stays moist during cooking.
Once all of your beef is cut up, add in the thyme, cumin, salt, pepper, and bay leaves.
Once you've added all of your ingredients, it's time to add in some water and fire it up!
The first step is to brown your beef (you don't have to do this step if you're having a large batch already cooked). This step adds depth and flavor to our dish. Season with salt and pepper, then heat a skillet until moderately hot. Add about a tablespoon of oil.
Once the oil is hot and shimmering all over, add in your beef.
Follow with your onions, garlic, and bay leaves. Cook until the beef becomes brown on all sides and the onions are tender.
Remove from heat and set aside, covered. Add a bit of oil to the skillet if you need to, then sauté the rest of your meat with some salt and pepper. You don't have to do this step if you're using already cooked beef or are having a large batch already cooked for a birthday/party etc..
Place chopped cilantro on top. Serve immediately with a few slices of lime.
Yield: 6-7 servings
Ingredients:
- 2 lbs beef (chuck roast, short rib, or goat)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2-3 dried chiles (such as guajillo or ancho)
- 2 cups beef broth
- 2 cups water
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- Corn tortillas
Instructions:
In a large pot or Dutch oven, brown the beef on all sides. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until softened.
While the onion and garlic are cooking, soak the dried chiles in hot water for about 10 minutes, then remove the stem and seeds.
Blend the chiles, onion, garlic, beef broth, water, cumin, oregano, paprika, and salt together in a blender until smooth.
Add the beef back into the pot and pour the blended mixture over the top.
Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, or until the beef is tender and falling apart.
Shred the beef with a fork or tongs.
Heat a comal or griddle over medium-high heat and cook the tortillas for about 30 seconds on each side.
Dip the tortillas in the consommé before filling them with the shredded beef and other toppings of your choice, such as cilantro, onion, and lime.
Enjoy your Birria tacos!