How to Make Birria Tacos | Juicy & Tender Birria Quesa Tacos

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Cut all of the chilies and de-seed them.

Cut up the shoulder roast and season it with salt.

Sear the meat in bacon fat until browned on both sides.

Add half an onion (minced) to the pot with the meat.

Add 5 minced garlic cloves to the pot.

Pour in 3.5 quarts of beef broth.

Add the de-seeded chilies to the pot.

Create a sachet with 2 bay leaves, 2 cinnamon sticks, 1 tablespoon of peppercorn, and 2 beef bouillons and add it to the pot.

Add 2 tablespoons of Mexican oregano, 1.5 tablespoons of ground cloves, and 2 tablespoons of cumin to the pot.

Mix all ingredients and simmer on medium-low for 1 hour, removing the chilies and onion after 10 minutes.

Blend the chilies with some broth and 2 adobo chipotle chili peppers and 1 tablespoon of tomato paste until smooth.

Return the blended mixture to the pot and whisk to combine.

Simmer for another hour until the meat is tender.

Remove the beef and shred it, adding a bit of sauce to keep it moist.

Heat corn tortillas on a griddle with oil.

Add Monterey Jack cheese on the tortilla and let it melt.

Add the shredded beef on top of the melted cheese.

Top with diced onions and cilantro, then fold the tortilla over.

Flip the taco to get crispy edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens