AUTHENTIC MEXICAN BIRRIA RECIPE
Learn how to make Birria in your electric multi-cooker or on the stove.
Provided by Charbel Barker
Categories Main Course
Time 2h
Number Of Ingredients 24
Steps:
- Season the meat with salt, pepper, and cumin
- Cut open the dried chiles with scissors and remove the seeds
- Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
- Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
- In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
- Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
- Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
- Follow the cooking instructions according to your preferred method below.
- Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
- Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
- Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
- Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
- Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.
Nutrition Facts : ServingSize 1 People, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 2180 mg, Fiber 8 g, Sugar 12 g
BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse meat and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
- Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
- Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
- Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
- Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g
BIRRIA TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F.
- For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
- Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
- Using an immersion blender, blend the chile and tomato mixture until smooth.
- Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
- Remove the beef to a bowl and shred with 2 forks. Set aside.
- For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
- Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.
BEEF BIRRIA QUESO TACOS WITH CONSOMé
This is my take on what is currently the world's most trendy taco recipe. Seriously, it's blowing up everywhere and when you make these you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and then combine this super savory, aromatic consomé with amazing beef and cheese tacos to take it up to another level.
Provided by Chef John
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
- Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
- Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
- Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 26.5 g, Cholesterol 51.8 mg, Fat 18.7 g, Fiber 4.3 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 630.5 mg, Sugar 2.6 g
BIRRIA TACOS RECIPE BY TASTY
Birria may be new to some of you, but this dish has been around for decades. It originated in the Mexican state of Jalisico and is often served for special occasions. We tested tons of variations to bring you a recipe for birria tacos that is worth every minute (and mess) it takes to make. Serve the tacos with pickled onions, sliced radishes, chopped fresh cilantro, lime wedges, and, of course, some consomé for delicious dipping.
Provided by Betsy Carter
Categories Dinner
Time 6h30m
Yield 3 servings
Number Of Ingredients 27
Steps:
- Make the birria: Line a baking sheet with parchment paper
- Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
- Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
- In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
- Preheat the oven to 300°F (150°C).
- Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
- In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
- Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5-7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
- Add the ground spices and continue cooking until aromatic, about 2 minutes.
- Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
- Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
- Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
- Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
- Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
- Enjoy!
More about "authentic birria tacos recipes"
BIRRIA TACO RECIPE: HOW TO MAKE MEXICAN BIRRIA TACOS
From masterclass.com
3.2/5 (48)Category EntreeCuisine MexicanTotal Time 5 hrs
- 1. Prepare the chiles. Cut the dried chiles open to remove the seeds, then briefly toast the chiles in a dry skillet.
- 4. Make the marinade. In a food processor or blender, combine the rehydrated chiles with diced onion, garlic, vinegar, tomatoes, and ground spices. Puree the mixture until smooth, adding a little water if needed. Taste and adjust seasoning.
HOMEMADE BIRRIA TACOS RECIPE (QUESA TACOS) - CHEF BILLY …
From billyparisi.com
BIRRIA TACOS RECIPE - CLAUDETTE ZEPEDA | FOOD & WINE
From foodandwine.com
HOW TO MAKE AUTHENTIC BEEF BIRRIA FOR QUESABIRRIA TACOS …
From purewow.com
CLASSIC MEXICAN BIRRIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST BIRRIA TACOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (4)Calories 386 per servingCategory Main Course
12 AUTHENTIC TACO RECIPES WE CAN'T WAIT TO MAKE - TASTE OF HOME
From tasteofhome.com
AUTHENTIC MEXICAN BIRRIA RECIPE - YOUTUBE
From youtube.com
THE MOST AUTHENTIC BIRRIA TACOS RECIPE YOU WILL EVER TASTE!
From onchees.com
EJC.CREDITORIO.EU
From ejc.creditorio.eu
AUTHENTIC BIRRIA TACOS (QUESABIRRIA DE RES) RECIPE - ONLYPANS …
From onlypansrecipes.com
BIRRIA TACOS WITH CONSOMMé AUTHENTIC RECIPE - LAS RECETAS DE LAURA
From lasrecetasdelaura.com
BIRRIA TACOS - ONE RECIPE AT A TIME
From onerecipeatatime.com
BEEF BIRRIA TACOS - SUNKISSED KITCHEN
From sunkissedkitchen.com
BIRRIA TACOS RECIPE, BEST HOMEMADE BIRRIA | GRAN LUCHITO
From gran.luchito.com
BIRRIA TACOS WITH CONSOMME - COOK WHAT YOU LOVE
From cookwhatyoulove.com
BIRRIA TACOS RECIPE | FEASTING AT HOME
From feastingathome.com
HOW TO MAKE BEEF BIRRIA TACOS | TASTE OF HOME
From tasteofhome.com
BIRRIA TACOS RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
BIRRIA TACOS - JO COOKS
From jocooks.com
EASY BIRRIA TACOS WITH CONSOMME IN THE SLOW COOKER
From talkingmeals.com
HOW TO MAKE AUTHENTIC BIRRIA TACOS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
BIRRIA TACOS RECIPE (BIRRIA DE RES) - KEVIN IS COOKING
From keviniscooking.com
THE BEST BEEF BIRRIA AND BIRRIA QUESATACOS (STEP BY STEP PHOTOS! )
From houseofyumm.com
BIRRIA TACOS WITH CONSOMMé | EASY TO MAKE & AUTHENTIC FLAVOR
From imhungryforthat.com
BIRRIA TACOS RECIPE - BEST AMERICAN FOOD
From bestamericanfood.net
BIRRIA TACOS RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
BIRRIA TACOS - RECIPES | GOYA FOODS
From goya.com
INSTANT POT BIRRIA TACOS - TESTED BY AMY + JACKY - PRESSURE COOK …
From pressurecookrecipes.com
CRISPY BIRRIA TACOS RECIPE AUTHENTIC - ALL FOOD RECIPIE GUID 2022
From allfoodrecipies.com
EASY BIRRIA TACOS - BRAISED & DEGLAZED
From braisedanddeglazed.com
BEEF BIRRIA AND BIRRIA TACOS - CARLSBAD CRAVINGS
From carlsbadcravings.com
AUTHENTIC BEEF BIRRIA TACOS | EXPLORE WITH WINE
From explorewithwine.com
AUTHENTIC MEXICAN BIRRIA DE RES (BARISTA TACOS)
From wellbeingbarista.com
2022. 4. 26. · MAKE THE GUAJILLO SAUCE. COOK THE CHICKEN IN A …
From havi.creditorio.eu
BIRRIA TACOS - A COZY KITCHEN
From acozykitchen.com
BIRRIA TACOS WITH SPICY STEWED BEEF FLANK - UNO CASA
From unocasa.com
THE BEST QUESABIRRIA TACOS | EASY AUTHENTIC RECIPE
From thebigmansworld.com
AUTHENTIC BIRRIA PIZZA RECIPE - PALA PIZZA
From palapizza.com
BIRRIA DE RES RECIPE (BEEF BIRRIA) | MEXICAN PLEASE
From mexicanplease.com
AUTHENTIC BIRRIA TACOS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN BIRRIA TACOS (BIRRIA DE POLLO) - THE ANTHONY KITCHEN
From theanthonykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love