Crispy Birria Tacos

Name: Crispy Birria Tacos
Total time: 28800 s
Yield: Serves 4 to 6 servings
Ingredients: 3 1/3 lbs meat of your choice (I use beef shoulder); 7 guajillo chiles; 2 pasilla chiles; 2 morita chiles; 1 mulato chile; 6 ripe tomatoes; 2 cloves garlic, chopped; 1 onion, chopped; 1 bay leaf; 1/2 teaspoon cumin; 1/2 teaspoon thyme; 1/2 teaspoon oregano

Roberto Godoy Martinez @untipobrillante

Toronto, Ontario, Canadá

My maternal grandmother taught me how to make this birria back in 1990. She and my grandfather owned a cantina called “La Cabaña,” and this was one of the most requested dishes by their regular customers.

Roberto Godoy Martinez @untipobrillante

Toronto, Ontario, Canadá

Saved

Ingredients

8 hours

Serves 4 to 6 servings

3 1/3 lbsmeat of your choice (I use beef shoulder)
7guajillo chiles
2pasilla chiles
2morita chiles
1mulato chile
6ripe tomatoes
2 clovesgarlic, chopped
1onion, chopped
1bay leaf
1/2 teaspooncumin
1/2 teaspoonthyme
1/2 teaspoonoregano

Saved

Steps

8 hours

1

Place your meat in a slow cooker and cook for eight hours.
2

Boil all the tomatoes and the chiles (with seeds and stems removed) until soft.
3

Add the bay leaf, thyme, oregano, and cumin to a blender with 1 cup of the meat broth.
4

Sauté the chopped onion and the two cloves of garlic in a pan until fragrant.
5

Pour the sauce into the pan and bring it to a boil. While it simmers, shred the meat and add it to the sauce. Let it cook on low heat.
6

Assemble the tacos and bake them at 330°F until they are crispy to your liking.
7

Serve your tacos as you like.