This is how you make Birria Tacos with Mexican dried Peppers
When you are into food, chances are big that the Birria Taco has already crossed your Instagram timeline once or twice. This traditional Mexican dish is from the state of Jalisco. Birria means “Exquisite savory dish, full of culture and tradition” and this actually already reveals a bit how these fantastic tacos taste. Traditionally they are made with goat meat, but nowadays also with beef, veal, lamb or pork. In our Birria Taco Recipe we choose beef, so our recipe is officially called Birria Tacos de Res.
In the video below we will explain step by step how you can easily make those delicious Birria Tacos. The main ingredients are the beef, but also good quality corn tortillas and the right peppers. To make it easy for you, you can buy a package with the peppers for Birria Tacos here. That also includes the right tortillas.
If you prefer to read the recipe, scroll past the video.
Ingredients Birria Taco Recipe
These are the supplies for 10 tacos:
- Beef (1 KG), brisket or large stews
- Birria peppers (3 types in 1 pack)
- Corn tortillas (10 pieces = 1 pack)
- Sweet Onion (2 pieces)
- Tomato puree (50 grams)
- Garlic (8 cloves)
- Beef stock (2.5 L)
- Coriander seeds, ground (1 tablespoon)
- Oregano, ground (2 tablespoons)
- Cinnamon (1 stick)
- Bay leaf (6 leaves)
- Cheese, grated (of your choice)
- Sunflower oil
- Black pepper
- We start with the beef. Ask your local butcher for chuck roast. Ask for large pieces, 1 kilogram in total. Cut it into chunks and sprinkle generously with sea salt. Pour a generous amount of sunflower oil into a large pan so that the bottom is covered with a thin layer of oil. Put on high heat and then add the seasoned beef. The beef should be seared on both sides until it has turned a nice brown color. Then take it out of the pan.
- The remaining sunflower oil contains a lot of flavor from the beef and you fry the chopped onions in it. Then you add the tomato puree and the garlic. Fry briefly again and then add the heated beef stock. Bring to a boil over relatively low heat.
- Now we are going to prepare the dried peppers. Cut it open with a knife and remove the seeds. Do that with the Guajillo, Ancho and Chile de Arbol peppers. Then throw these peppers in the pan, where all the ingredients are simmering. Also add the seared beef. Before we let it simmer for 1 hour, we add some spices: 1 tablespoon ground coriander, 2 tablespoons ground oregano, 1 cinnamon stick and 6 bay leaves. Finally add some black pepper and let it simmer for 1 hour.
- After all ingredients have simmered for an hour on low heat, remove all the peppers. Put this in a blender and add about 2 cups of the liquid. Blend the peppers until smooth and return it to the pan. Stir well and then let everything simmer for another 1.5 hours.
- After 1.5 hours, remove the meat from the pan and put it in a bowl. Pull the beef apart using two forks.
- Bring a grill plate or cast iron to a relatively high temperature and remove the tortillas from the packaging. Dip these into the leftover “soup” in the pan. This is also called consommé. Place the tortilla on the grill and sprinkle with grated cheese. Put the beef on one half of the taco and drizzle some extra consommé over it. Close the taco and grill on both sides until crispy.
- Grab a bowl and scoop some consommé in it. Add some fresh coriander and onion if you like. Use this bowl to dip your birria taco.
- That’s it. Enjoy your taco’s!
Get your Birria Pack with dried chillies and corn tortillas here.