Recipe: Birria Tacos
Ingredients:
- 3 lbs beef chuck roast or goat meat
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- 10 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced onion
- Lime wedges for serving
Directions:
- Prepare the Chilies: Remove the stems and seeds from the dried guajillo and ancho chilies. Place them in a bowl and cover with boiling water. Let them soak for 15-20 minutes until softened. Drain and set aside.
- Make the Marinade: In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and pepper. Blend until smooth, adding water if needed to achieve a thick, paste-like consistency.
- Marinate the Meat: Cut the beef or goat meat into large chunks and place them in a large bowl. Pour the marinade over the meat, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Slow Cook the Meat: Transfer the marinated meat and marinade to a slow cooker. Cook on low for 6-8 hours until the meat is tender and falls apart easily with a fork.
- Prepare the Tacos: Warm the corn tortillas on a skillet or griddle until soft and pliable. Fill each tortilla with a generous portion of the cooked meat. Fold or roll them into tacos.
- Serve with Toppings: Garnish the Birria Tacos with chopped fresh cilantro, diced onion, and a squeeze of lime juice. Serve with additional consomé on the side for dipping.
Kitchen Equipment Needed:
- Blender
- Slow cooker
- Skillet or griddle
Storing Leftovers:
Store any leftover Birria Tacos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove before serving.
Food Pairings:
- Birria Tacos pair wonderfully with a refreshing agua fresca, such as horchata or Jamaica.
- For a complete meal, serve with traditional Mexican rice and beans on the side.
