Name: Birria Tacos
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Mexican
Ingredients: 750 g beef cheeks; 1 kg beef short ribs and/or oxtails; salt; freshly ground black pepper; 3 pcs dried guajillo peppers or any smoked dried peppers, soaked in hot water; 100 g can chipotle peppers in adobo; 2 pcs small tomatoes; 1/4 cup white vinegar; 6 cloves garlic; 1/2 tsp smoked paprika; 1 tsp dried oregano; 2 tsp cumin; 2 medium white onions, roughly chopped; 6 cloves garlic; 2 bay leaves; 6 whole cloves; 4 cups beef stock; oil; small corn or flour tortillas, as needed; chopped onion, as needed; chopped coriander, as needed; Oaxaca or Mozzarella cheese, as needed

Description

Birria Tacos is a type of Mexican tacos where Mexican beef, lamb or goat meat stewed on sweet, sour, spicy and savory broth is pulled apart and used as a filling on corn tortillas together with quesillo, coriander, lime and onions.

Ingredients

Units Scale

Beef

750 g beef cheeks
1 kg beef short ribs and/or oxtails
salt
freshly ground black pepper

Marinade

3 pcs dried guajillo peppers or any smoked dried peppers, soaked in hot water
100 g can chipotle peppers in adobo
2 pcs small tomatoes
1/4 cup white vinegar
6 cloves garlic
1/2 tsp smoked paprika
1 tsp dried oregano
2 tsp cumin

Stew

2 medium white onions, roughly chopped
6 cloves garlic
2 bay leaves
6 whole cloves
4 cups beef stock
oil

Tacos

small corn or flour tortillas, as needed
chopped onion, as needed
chopped coriander, as needed
Oaxaca or Mozzarella cheese, as needed

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Instructions

Season beef with salt and freshly ground black pepper. Set it aside.
Remove seeds from chillies then place it together with the rest on marinade ingredients in a food processor. Blend the marinade into a smooth paste then set it aside.
Place beef in a heavy Ziplock bag, pour all the blended marinade then let the meat marinate overnight.
Prepare a large heavy bottom pot, add oil then sauté the onions and garlic.
Separate beef from marinade, set the marinade aside. Add beef to the pot then gently lightly brown it on all sides.
Pour the marinade back in then add the rest of the stew ingredients. Bring to a boil then pour everything in a pressure cooker. Pressure cook in high setting for 1 hour and 15 minutes.
Once pressure had settled remove the meat from the pressure cooker, shred the meat discarding the bones. Set the meat aside.
Prepare your tacos, dip each tortilla into the fat layer of the stewing liquid, place tortilla on a non-stick pan on medium heat, toast the tortilla on one side. Add a layer of meat, a layer of cheese, some onions and coriander, fold the tortilla then continue to cook until crispy on both sides.
Serve tacos with a bowl filled with the stewing liquid on the side which will serve as a dipping sauce.