Easy Birria Inspired Tacos
I couldn't find guajillo or other dried chiles required for authentic Mexican birria, so I came up with this recipe that uses more readily available peppers you can find in the supermarket. You can also skip the tacos and serve as a stew if preferred.
Easy Birria Inspired Tacos
I couldn't find guajillo or other dried chiles required for authentic Mexican birria, so I came up with this recipe that uses more readily available peppers you can find in the supermarket. You can also skip the tacos and serve as a stew if preferred.
Cooking Instructions
- 1
Add oil to a large pot and season beef with salt and pepper. Sear meat until browned, about 3-4 minutes per side. Remove and set aside.
- 2
Add onion and saute until softened, about 5 minutes. Add garlic and tomatoes and cook for an additional 3 minutes. Remove and set aside.
- 3
To a blender or food processor, add jalapeno and serrano peppers, can of chipotle peppers, 2 cups beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Add the cooked onion, garlic and tomatoes. Blend until smooth.
- 4
To the pot, add the seared beef, remaining 2 cups beef broth, blended sauce mixture, and bay leaves. Cover and simmer about 3 hours or until meat is fork tender. Remove meat and shred, then return to pot. The consomme should be rather thin, but you may simmer longer if you prefer a thicker consistency.
- 5
To make the tacos, dip a tortilla into the broth and add to a hot pan. Add meat and grated cheese and fry until crispy and cheese is melted. Serve with desired toppings and a small cup of the consomme for dipping.
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