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
AMAZING BIRRIA TACOS RECIPE
My Birria Tacos recipe has all the flavors you're looking for in birria: they're earthy and mildly spicy, with fall-apart tender chuck roast beef and Mexican cheese! Of all the birria tacos recipes, this is the best!
Provided by Isabel Laessig
Categories Main Course
Time 3h55m
Number Of Ingredients 20
Steps:
- Place a large pot or dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook two minutes more. Remove dutch oven from heat and set aside while you make the sauce.
- Remove the stems and seeds from the dried chile peppers.
- In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.
- Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple minutes.
- Strain the contents of the sauce pot into a large wire-mesh strainer over a large bowl. Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
- Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.
- Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce is not enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
Nutrition Facts : Calories 311 kcal, Carbohydrate 20 g, Protein 23 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 69 mg, Sodium 453 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 taco, UnsaturatedFat 9 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 "beef birria tacos recipes"
HOW TO MAKE BEEF BIRRIA TACOS | TASTE OF HOME
From tasteofhome.com
Author Ericka Sanchez
BEEF BIRRIA TACOS | BETTER HOMES & GARDENS
From bhg.com
Total Time 5 hrs 45 minsCalories 382 per serving
- Toast dried peppers in large skillet over medium-high heat until fragrant. Transfer peppers to a medium bowl and add enough hot water to cover. Let soak 20 minutes. Meanwhile, season meat with salt and pepper and sear in hot oil in the same skillet over medium-high heat until brown on all sides. Set meat in a 3 qt baking dish. In the same pan, sear tomatoes, onion, and garlic until just softened. Transfer to a blender, wipe skillet clean. Toast peppercorns, cumin seeds, cloves, and cinnamon over medium heat until fragrant, about 3 to 5 minutes. Transfer to the blender with the tomato mixture. Add softened peppers (discarding liquid), vinegar, oregano, and marjoram. Blend until smooth.
- Pour pepper mixture over beef, tossing to coat. Cover and let marinate at least 4 hours or overnight.
- Add 1 cup beef broth, beef, and marinade to pressure cooker . Cover and cook on high pressure for 45 minutes with 10 minute natural release.
- Remove beef from pot and shred (discarding bones, if any). Season to taste with additional salt and black pepper. Cover and set aside. Strain liquid into a medium saucepan, discarding solids. Add remaining beef broth (should have about 6 cups total soup), season to taste with salt and pepper. Cover to keep warm.
BIRRIA TACOS RECIPE
From thespruceeats.com
CROCK POT BIRRIA TACOS - THE ROASTED ROOT
From theroastedroot.net
BIRRIA TACOS RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
BEEF BIRRIA TACOS - RECIPEED.COM
From recipeed.com
BIRRIA TACOS - EMMYMADE
From emmymade.com
BIRRIA TACOS RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
SLOW COOKER BEEF BIRRIA TACOS - CAMPBELL SOUP COMPANY
From campbells.com
CHEAT'S BEEF BIRRIA TACOS RECIPE - LOVEFOOD.COM
From lovefood.com
BIRRIA TACOS RECIPE | FEASTING AT HOME
From feastingathome.com
BBQ BIRRIA BEEF TACOS RECIPE – BBQ PIT BOYS
From bbqpitboys.com
SAVORY BEEF BIRRIA TACOS DIPPED IN BROTH - THE LEMON BOWL®
From thelemonbowl.com
THE BEST BEEF BIRRIA AND BIRRIA QUESATACOS (STEP BY STEP …
From houseofyumm.com
EASY BEEF BIRRIA TACOS RECIPE | HOW TO MAKE WITH SLOW COOKER
From thegoldenlamb.com
AUTHENTIC BIRRIA TACOS RECIPE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
BEST BIRRIA QUESATACOS RECIPE - HOW TO MAKE BIRRIA QUESATACOS
From delish.com
BEEF BIRRIA TACOS - A FAMILY FEAST®
From afamilyfeast.com
BIRRIA TACOS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BEEF BIRRIA TACOS RECIPE - IMMACULATE BITES
From africanbites.com
HOW TO MAKE AUTHENTIC BEEF BIRRIA FOR QUESABIRRIA TACOS AND MORE …
From purewow.com
BEST DUTCH OVEN BEEF BIRRIA TACOS RECIPE - HOW TO MAKE DUTCH …
From 177milkstreet.com
BIRRIA TACO’S - PITMASTERX
From pitmasterx.com
AMAZING BEEF BIRRIA TACOS - BEST BEEF RECIPES
From bestbeefrecipes.com
BIRRIA TACOS (QUESABIRRIA TACOS) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
THE ONLY BEEF BIRRIA RECIPE YOU’LL EVER NEED
From thetakeout.com
BEEF BIRRIA TACOS - SMOKED BBQ SOURCE
From smokedbbqsource.com
BIRRIA TACOS - JO COOKS
From jocooks.com
AUTHENTIC MEXICAN BIRRIA RECIPE (3 METHODS) - MY LATINA TABLE
From mylatinatable.com
BEEF BIRRIA AND BIRRIA TACOS
From carlsbadcravings.com
BEEF BIRRIA TACOS - UNCOMPLICATEDCHEF
From uncomplicatedchef.com
BEEF BIRRIA TACOS | THE MODERN PROPER
From themodernproper.com
BEEF BIRRIA RECIPE: FOR THE BEST HOMEMADE TACOS OF YOUR LIFE
From pepper.ph
BIRRIA DE RES RECIPE (BEEF BIRRIA) | MEXICAN PLEASE
From mexicanplease.com
BEEF BIRRIA RECIPE | THE MODERN PROPER
From themodernproper.com
BEEF BIRRIA TACOS – RECIPES AND FLAVORS
From recipesandflavors.com
BEEF BIRRIA QUESATACOS - (QUESABIRRIA TACOS) - HUNGRY FOODIE
From hungryfoodie.com
BEEF BIRRIA TACOS WITH BROTH - STEAK SCHOOL BY STANBROKE
From steakschool.com
RECIPE: BIRRIA TACOS - HEALTH BLOG
From conectados2050.org
BEEF BIRRIA TACOS - SUNKISSED KITCHEN
From sunkissedkitchen.com
BIRRIA TACOS (QUESOTACOS) - GIMME SOME OVEN
From gimmesomeoven.com
BEEF BIRRIA TACOS | MCCORMICK
From mccormick.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