SERVINGS: 6 people
It’s movie night, and we are all excited! Tonight I’m going to make my new favourite – Birria Tacos. Crazy good it’ll be gone even before the movie starts! Savoury, sweet, and spicy, and perfect to serve as a taco filling. You can even enjoy it as a stew, but I prefer it more this way.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 pounds roast beef Angus
2 tablespoons epis
1½ tablespoons chicken bouillon
2 white onions medium onions
4 Roma tomatoes
½ green bell pepper
3 bay leaves
12 garlic cloves
5 whole cloves
½ cinnamon stick
½ tablespoon peppercorns
1 teaspoon salt to taste
Tacos:
tortillas
mozzarella cheese
1 white onion (chopped) red onions optional
1 bunch cilantro
Chile sauce:
7 chile pods
4 guajillo pods
4 chile de Arbol
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons oregano
2 teaspoons whole cumin
½ thyme
¼ c. vinegar
Salt
How to make Birria Tacos
Birria:
Step 1: With lemon and vinegar, wash and dry the meat. Using the epis seasoning, marinate the meat and place it in the fridge for at least 2 hours up to overnight.
Step 2: Cook the beef in a large pot until both sides are brown. Add the onion along with the garlic cloves, bell pepper with cloves, chicken bullion, cinnamon stick, peppercorns, bay leaves, tomatoes, salt, and vinegar. Pour in the water or chicken stock and bring to a boil. Put the lid on and simmer for about 2 hours over medium heat until the meat is tender. While boiling, skim off the top.
Step 3: Remove the seeds of the chile pods. Add water in a small pot and bring to a boil, then simmer for approximately 10 to 15 minutes until the Chile pods are soft and tender. When done, strain the chillies, setting aside a cup of boiling water, and blend until you have a smooth consistency.
Step 4: Discard the onion and garlic cloves once the beef is tender. Strain the beef, reserving the liquid. Shred the beef, then return to the water. Add the blended pepper mixture, mixing well. Resume cooking for an hour more.
Step 5: To build the tacos, start by preheating a flattop or skillet over medium-high heat. Into the leftover liquid, dip the tortillas, then place onto the preheated skillet. Over the tortilla, add the cheese mixture. Cook until the cheese has slightly melted before topping it off with the beef, cilantro, and white/red onions. In half, fold the tortilla and cook until both sides are crispy.
Chili Sauce:
Step 6: From inside the Chile pods, remove all the seeds.
Step 7: In a small pot, mix the Chile sauce ingredients, adding enough water. Bring this to a boil, then simmer for approximately 10 to 15 minutes until the Chile pods are soft and tender.
Step 8: When done, strain the chillies, reserving a cup of boiling liquid. Transfer the chillies to a blender with the reserved boiling liquid. Pulse starting from low to high. Add the spices and blend until you have a smooth consistency.
Ingredients
- 2 pounds roast beef Angus
- 2 tablespoons epis
- 1½ tablespoons chicken bouillon
- 2 white onions medium onions
- 4 Roma tomatoes
- ½ green bell pepper
- 3 bay leaves
- 12 garlic cloves
- 5 whole cloves
- ½ cinnamon stick
- ½ tablespoon peppercorns
- 1 teaspoon salt to taste
- Tacos:
- tortillas
- mozzarella cheese
- 1 white onion (chopped) red onions optional
- 1 bunch cilantro
- Chile sauce:
- 7 chile pods
- 4 guajillo pods
- 4 chile de Arbol
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons oregano
- 2 teaspoons whole cumin
- ½ thyme
- ¼ c. vinegar
- Salt
Instructions
Birria:
Step 1: With lemon and vinegar, wash and dry the meat. Using the epis seasoning, marinate the meat and place it in the fridge for at least 2 hours up to overnight.
Step 2: Cook the beef in a large pot until both sides are brown. Add the onion along with the garlic cloves, bell pepper with cloves, chicken bullion, cinnamon stick, peppercorns, bay leaves, tomatoes, salt, and vinegar. Pour in the water or chicken stock and bring to a boil. Put the lid on and simmer for about 2 hours over medium heat until the meat is tender. While boiling, skim off the top.
Step 3: Remove the seeds of the chile pods. Add water in a small pot and bring to a boil, then simmer for approximately 10 to 15 minutes until the Chile pods are soft and tender. When done, strain the chillies, setting aside a cup of boiling water, and blend until you have a smooth consistency.
Step 4: Discard the onion and garlic cloves once the beef is tender. Strain the beef, reserving the liquid. Shred the beef, then return to the water. Add the blended pepper mixture, mixing well. Resume cooking for an hour more.
Step 5: To build the tacos, start by preheating a flattop or skillet over medium-high heat. Into the leftover liquid, dip the tortillas, then place onto the preheated skillet. Over the tortilla, add the cheese mixture. Cook until the cheese has slightly melted before topping it off with the beef, cilantro, and white/red onions. In half, fold the tortilla and cook until both sides are crispy.
Chili Sauce:
Step 6: From inside the Chile pods, remove all the seeds.
Step 7: In a small pot, mix the Chile sauce ingredients, adding enough water. Bring this to a boil, then simmer for approximately 10 to 15 minutes until the Chile pods are soft and tender.
Step 8: When done, strain the chillies, reserving a cup of boiling liquid. Transfer the chillies to a blender with the reserved boiling liquid. Pulse starting from low to high. Add the spices and blend until you have a smooth consistency.
