Birria Tacos (tacos de birria) have been everywhere so we had to make them. Elvis sent me a video that I loosely followed and OMG is this good. You can use the mixture to make pulled beef sandwiches or wraps.
I have made this three times so far and have used different cuts of meat each time and every time it was so good. Originally birria tacos are made with lamb and I m sure the same recipe would work. This Birria Tacos recipe is juicy, cheesy, delicious - and would work well heated on a grill flat top.
What you will need
2kg roast/steak, cut in big pieces
3 dried guajillo peppers see notes
2 -3 chipotle peppers in adobo
1/4 cup vinegar
1/2 cup crushed tomatoes
5 cloves garlic
1 tsp dried oregano
1tsp smoked paprika
1 tsp cumin
1 medium onion chopped
3 cups beef stock
4" corn or flour tortillas as needed, 12-16
1 medium onion chopped, optional
1 bunch cilantro chopped, optional
1 cup of cheese grated, optional
How to make it:
Heat up 1 cup of beef stock so its warm (but not boiling).
In a blender or a cup: put dried peppers, oregano, paprika and cumin. Pour over the warm chicken stock and let sit for about 10 min.
Preheat the oven to 350.
Season beef with salt and pepper liberally.
In a Dutch oven over medium heat sear each piece of beef and place in a bowl.
In the same pot add 1-2 tbsp oil, then sauté the onions and chopped garlic until golden and translucent, reduce heat and pour the vinegar into the pot and stir.
In the blended (with mixture you had sitting) add crushed tomatoes, chipotle papers and blend.
Add beef to the pot, pour over the blended mixture and remaining beef stock.
Cook for 3 to 3.5 hours.
Shred the beef, and assemble tacos
