Birra Tacos Recipe, Every Step Shown in Detail

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.

Go to Colonial Meats to get ingredients.

Request a chuck roast (about 3 lbs) and 3-4 short ribs.

Use a molcajete to grind 20 cloves of garlic with a little salt into a paste.

Add 1 tablespoon of ginger paste to the garlic paste and mix.

Quarter 5 Roma tomatoes and 1 yellow onion.

Heat a sauté pan over medium-high heat and add some oil (Wagyu beef tallow used).

Toast 5 ancho chilis and 5 guajillo chilis in the pan until fragrant, then set aside.

In the same pan, add more oil and sauté the quartered onions until slightly charred with a pinch of salt.

Add the quartered tomatoes to the pan and cook until softened.

Return the toasted chilis to the pan along with the ginger and garlic paste, stirring to combine.

Add a little water to soften the peppers and rinse out the molcajete with water to add flavor to the pan.

Add 1 cinnamon stick, 1/2 tablespoon Mexican oregano, and 1/4 cup Hussy's Fiesta Dust to the pan, cooking for 3-4 minutes.

Add 1 tablespoon tomato and chicken bouillon, 1/4 cup apple cider vinegar, and more salt to taste, stirring well.

Once everything is tender, blend the mixture until smooth to create the birria marinade.

In a large stock pot, add the chuck roast and short ribs, then pour the marinade over the meat.

Add 2 28 oz containers of beef stock and rinse the blender with some stock.

Add 3-4 bay leaves to the pot and cook for about 3 hours or until the meat is tender.

After cooking, strain the broth to remove solids and refrigerate overnight to solidify the fat.

Shred the meat and chop it up, then refrigerate it overnight as well.

The next day, remove the congealed fat from the broth and use it to fry the tortillas for the tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens