Prep time: 20 mins | Cook time: 3 hrs 30 mins | Total time: 3 hrs 50 mins | Servings: 8
If you have not tried this Beef Birria and Birria Tacos, you are already missing out! Give this a try very soon and experience the best, rich, and flavour-packed tacos you’ll ever have.
INGREDIENTS
4 pounds chuck roast, cut into 4 large chunks
2 pounds short ribs (bone-in), or back ribs bone-in
7-8 c. hot water
1 large white onion, dry skins removed, cut in half crosswise
1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
1 garlic bulb, cut the narrow top off, no need to peel
5 bay leaves, dried
3 tablespoons chicken bouillon
8 guajillo chiles, stems cut off and seeds removed
1 teaspoon salt, (adjust to taste)
1-2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
QUESABIRRIA TACOS:
2 c. quesadilla cheese, or any good melting cheese
14-16 white corn tortillas
HOW TO MAKE THE BEST BEEF BIRRIA AND BIRRIA TACOS
Step 1: Place the meat, onion, garlic, carrots, bay leaves, and dried peppers in a large pot. Then, cover everything with water.
Step 2: Stir in the chicken bouillon, oregano, cumin, and salt. Bring everything to a boil
Step 3: Skim the top of the pot after 30 minutes to remove any impurities from the bone cooking out.
Step 4: Transfer the softened peppers to a blender or food processor. Pulse until smooth. If needed, add about 1/4 cup of broth to the blend. This will help to get a smooth consistency.
Step 5: If needed, strain the peppers to take the bits of skin off. Into the broth, add the blended peppers and mix well until blended.
Step 6: To get a nice deep colour, add your desired amount of chilli powder to the broth. Put the lid on and simmer everything for about 3 hours or until the meat is tender and easily shredded. Every 4o minutes or so, take the lid off and stir the broth. Adjust the seasoning according to taste once the meat is cooked through.
Step 7: From the top of the broth, skim off the grease. Into a small skillet or saucepan, pour the grease.
Step 8: Take the onion, garlic, carrots, and bay leaves from the broth.
Step 9: When done, take the meat out and slice it into large pieces for serving, removing any bones.
SERVE AS A STEW:
Into a bowl, serve a few pieces of meat, then spoon the broth over. Top the stew with some diced onions and fresh cilantro. If desired, serve with a wedge of lime.
QUESABIRRIA TACOS:
Take the meat from the broth, then chop it finely into small pieces.
Preheat a large skillet/griddle over medium heat.
Into the reserved grease from the broth, dip the corn tortilla, then lay it on the heated griddle. On top, add the chopped meat and cheese.
Now, start folding the taco and press it down using a spatula. Cook for additional 2 to 3 minutes or until the taco is crisp and the bottom is golden. Flip the tortilla and continue to cook the other side. Feel free to spoon extra grease on the tortilla as it cooks for more coloring.
Take the tortilla from the griddle when done and let it cool for a little before serving. If desired, top the tacos with some fresh cilantro and onion.
Serve the tacos with a bowl of broth topped with onions and cilantro. As you devour the taco, dip it into the broth. Enjoy!
NUTRITION FACTS:
Serving: 1serving, calories: 857kcal, carbohydrates: 24g, protein: 77g, fat: 51g, saturated fat: 25g, cholesterol: 269mg, sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg