Indulge in the rich flavors of authentic Mexican cuisine with this Beef Birria and Birria Tacos recipe, perfect for festive gatherings or a comforting night at home. The recipe artfully combines spices and succulent meat, presented as a robust stew or transformed into mouth-watering, crispy tacos.
To further enhance your culinary experience, pair it with our Mexican Pizza, complementing the Beef Birria and Birria Tacos perfectly.
Ingredients for Beef Birria:
- 4 lbs chuck roast, cut into large pieces
- 2 lbs bone-in short ribs
- 1 large white onion, halved
- 1 whole garlic bulb, top trimmed
- 1 carrot, quartered
- 5 bay leaves
- 8 guajillo chiles, de-stemmed and de-seeded
- 3 tbsp chicken bouillon
- 1-2 tsp chili powder (to taste)
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- Salt (to preference)
For Quesabirria Tacos:
- 14-16 white corn tortillas
- 2 cups quesadilla cheese or other melting cheese
Cooking Instructions:
- Combine Ingredients for Birria: In a large pot, place the meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with hot water.
- Add Seasonings: Mix in chicken bouillon, oregano, cumin, and salt. Bring the mixture to a boil.
- Skim Impurities: After boiling for 30 minutes, remove any foam from the surface.
- Blend Peppers: Take out the softened peppers, blend until smooth, and strain if necessary.
- Simmer: Return the blended peppers to the broth. Continue to simmer for about 3 hours until the meat becomes tender.
- Reserve Grease: Skim the grease from the broth and set aside for the tacos.
- Prepare Stew: Remove onion, garlic, carrots, and bay leaves. Serve the meat in the broth, garnished with onion and cilantro.
- Make Tacos: Finely chop the meat. In a skillet, fry the tortillas dipped in reserved grease, filled with meat and cheese, until crispy.
- Serve Tacos: Enjoy with a side of broth, topped with onions and cilantro.
Recipe Notes:
- Spice Adjustment: Modify the chili powder and cumin quantities to suit your taste.
- Storage: Store leftover Birria in the fridge for up to 3 days.
Nutritional Information (Per Serving):
- Calories: 857 kcal
- Carbs: 24 g
- Protein: 77 g
- Fat: 51 g
- Saturated Fat: 25 g
- Cholesterol: 269 mg
- Sodium: 857 mg
- Potassium: 1232 mg
- Fiber: 4 g
- Sugar: 2 g
- Vitamin A: 2305 IU
- Vitamin C: 2 mg
- Calcium: 511 mg
- Iron: 8 mg (Note: Nutritional values are approximate.)
Frequently Asked Questions:
- Slow Cooker Method: Yes, you can prepare Beef Birria in a slow cooker. Combine all ingredients and cook on low for 6-8 hours.
- Guajillo Chile Substitute: If unavailable, Ancho or Pasilla chiles are suitable substitutes.
Relish in the delectable flavors of traditional Mexican cuisine with this sumptuous Beef Birria and Birria Tacos recipe, a treat for your taste buds and a perfect dish for any occasion.
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Beef Birria and Birria Tacos
Experience the rich and vibrant flavors of Mexican cuisine with this authentic Beef Birria and Birria Tacos recipe.
- Total Time: 33 minutes
- Yield: 6 1x
Ingredients
Scale
For the Beef Birria:
- 4 lbs chuck roast, cut into large chunks
- 2 lbs short ribs (bone-in)
- 1 large white onion, halved
- 1 garlic bulb, top cut off
- 1 carrot, quartered
- 5 bay leaves
- 8 guajillo chiles, stems and seeds removed
- 3 tbsp chicken bouillon
- 1–2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- Salt (adjust to taste)
For Quesabirria Tacos:
- 14–16 white corn tortillas
- 2 cups quesadilla cheese or any good melting cheese
Instructions
- In a large pot, add meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with hot water.
- Stir in chicken bouillon, oregano, cumin, and salt. Bring to a boil.
- After boiling for 30 minutes, skim off any foam from the top.
- Remove softened peppers, blend until smooth, and strain if needed.
- Add blended peppers to the broth. Simmer for about 3 hours until meat is tender.
- Skim grease from the broth for tacos.
- Remove onion, garlic, carrots, and bay leaves. Serve meat with broth, topped with onion and cilantro.
- For tacos, chop meat finely. Heat a skillet, dip tortillas in reserved grease, and fry with meat and cheese until crisp.
- Serve tacos with a bowl of broth, topped with onions and cilantro.
Notes
- Adjust the amount of chili powder and cumin based on your taste preferences.
- Leftover Birria can be stored in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 3
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Beef Birria, Birria Tacos, Mexican Cuisine, Traditional Recipe
