How to Make Birria Tacos Using Leftover BBQ

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is often cheaper than shoulder.

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are more accessible and provide a similar flavor.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, while flour tortillas are often less expensive.

Soak guajillo chilies in boiling water for 20 minutes.

Prepare ingredients in a food processor: add 4 cloves of peeled garlic, half a can of chopped tomatoes, quarter cup of apple cider vinegar, 1 teaspoon of oregano, 1 teaspoon of smoked paprika, and 2 tablespoons of chipotle in adobo sauce.

After 20 minutes, remove chilies, cut off stems, and de-seed them.

Add soaked chilies to the food processor mixture and blend into a smooth paste.

Transfer the paste into a foil tray and add about 750 mL of chicken stock.

Stir the mixture well and add 1 roughly chopped brown onion, 1 cinnamon quill, 3 dried bay leaves, and 6 cloves.

Add leftover brisket to the mixture, cover the tray with foil, and cook in a barbecue or oven at 300°F (150°C) for about 2.5 hours.

After 1 hour, check the mixture and stir.

After 2.5 hours, strain the liquid from the meat, ensuring no cloves, cinnamon quill, or bay leaves remain with the meat.

Pull the brisket apart into smaller pieces.

Dip white corn tortillas in the strained stock, then place them on a pan.

Add a portion of the pulled brisket, some white onion, spring onion, coriander, and Mexican cheese to each tortilla.

Spoon some consomme over the filling, fold the tortilla, and press down with a spatula.

Add cheese on the outside of the folded tortilla and flip it over to cook until crispy.

Serve with consomme in a bowl for dipping and garnish with spring onions and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens