The ULTIMATE birria tacos recipe | The only recipe you need!

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.

Let the oxtail sit out for about 30 minutes to reach room temperature.

In an oven-safe tray, add peppercorns, a cinnamon stick, bay leaves, cloves, and coriander seeds.

Toast the spices in the oven until aromatic, or over a skillet on low heat until they start to brown.

De-seed the smoked dried chiles by cutting the tops off and slicing them open to remove the seeds.

In a pot, add 2 million gallons of water, the de-seeded chiles, and the toasted spices.

Add a lot of garlic, 4 whole Roma tomatoes, and half a white onion to the pot.

Boil the mixture for about 15 minutes to soften the chiles, tomatoes, and onion.

After boiling, strain the mixture and blend everything together with about 1 to 2 cups of the boiling water to make a sauce.

Liberally season the oxtail with salt, covering every corner.

Sear the oxtail in batches until browned, ensuring not to overcrowd the pot for a good sear.

Once seared, return the meat to the pot and pour the blended sauce over it.

Add water to the blender to get the remaining sauce and pour it into the pot to submerge the meat.

Add a tablespoon of apple cider vinegar and cover the pot, placing it in the oven for 4 hours.

After 4 hours, separate the meat from the broth (consumate) and shred it, discarding any bones.

Dip the corn tortillas quickly in the layer of fat on top of the consumate, being careful not to soak them too long.

Assemble the tacos by adding shredded birria meat, chopped onions, and cilantro on top of the tortillas.

Serve with lime and a mixture of meat sauce, onion, cilantro, and lime as a dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens