Buckle up, amigos, because today we’re diving into the delicious world of Birria Tacos. Not only will we be whipping up a mouthwatering recipe featuring top round roast and beef short ribs, but we’ll also be taking a little (very teensy-tiny) trip down history lane. Birria Tacos are a Mexican dish consisting of tender, juicy beef that’s been slow-cooked in a rich, flavorful broth. The beef is then shredded and stuffed into warm corn tortillas,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Remove beef from the fridge to bring it to room temperature.
Salt the roast and short ribs on both sides.
Preheat the oven to 325°F.
In a large, oven-safe pot or Dutch oven, heat oil over medium-high heat. Add the top round roast and beef short ribs, and sear on all sides until browned.
Remove the meat from the pot and set aside.
Add the chopped onion and garlic to the pot and sauté until onions have softened, about 3-5 minutes.
Add the chili powder, cumin, paprika, oregano, guajillo chile powder, ancho chile powder, and cinnamon to the pot and stir to combine.
Return the meat to the pot and pour in the grape tomatoes and beef broth. Season with salt to taste.
Cover the pot and place it in the oven. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
Once the meat is cooked, remove it from the pot and shred it using two forks, reserving the sauce in the pan.
Using an immersion blender, blend the sauce until completely smooth and pour into small bowls for serving.
Dip each corn tortilla in the beef broth, and add to a skillet over medium-high heat.
Add about 2 tbsp of the shredded beef to the tortilla, fold it over to close, and cook for about a minute on each side until browned.
Top with shredded cheese, chopped cilantro, and chopped onion.
Serve with the savory sauce on the side for dipping.
Make sure to bring the beef to room temperature before cooking for even searing.
Use an immersion blender to achieve a smooth and rich sauce.
For extra flavor, let the beef sit in the broth for a few minutes before shredding.
Experiment with different cheeses like Manchego or Fontina for a unique twist.
Always serve the tacos with the dipping sauce for the authentic Birria experience.
Can I use a different type of meat for Birria Tacos?
Yes, traditionally goat meat is used, but beef is a popular alternative. You can also try lamb or pork for a different flavor.
What type of cheese works best for Birria Tacos?
Monterey Jack is a great choice because it melts well and has a mild flavor. Cheddar, Fontina, or Manchego are also excellent options.
Can I make the broth ahead of time?
Yes, you can prepare the broth and beef a day in advance. Store them in the refrigerator and reheat before assembling the tacos.
What can I use if I don’t have an immersion blender?
You can use a regular blender to blend the sauce. Just make sure to let it cool slightly before blending to avoid accidents.
Are Birria Tacos gluten-free?
Yes, as long as you use gluten-free corn tortillas, this recipe is gluten-free.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
