Introduction
Birria is a traditional Mexican dish that brings together rich flavors and vibrant ingredients. This recipe focuses on creating an exquisite Birria Adobo paste and braising beef to make tender, flavorful tacos. The process might take some time, but the results are undeniably worth it. Perfect for gatherings or a comforting meal, this dish pairs beautifully with a side of consommé for dipping.
Detailed Ingredients with measures
Birria Adobo (Paste):
– 25 g (0.9 oz) guajillo chillies, dried (~4 pieces, heaped 3/4 cup once chopped)
– 45 g (1.6 oz) ancho chillies, dried (~2-3 pieces, 1 cup once chopped)
– 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped)
– 1/2 cup chilli soaking water (reserve after simmering)
– 5 garlic cloves, peeled
– 1 small onion, roughly sliced (~tennis ball size)
– 1 medium tomato, roughly sliced (180g)
– 2 tsp dried oregano
– 1 tsp ground cumin
– 1/8 tsp black pepper
Birria Braising:
– 5 tbsp vegetable oil (or canola oil)
– 1.3 kg/2.6 lb chuck beef, cut into 6 large pieces (or boneless beef short ribs – 1.8kg/3.6 lb bone-in)
– 2 cups beef stock / broth, low sodium
– 10 cloves (or 1/4 tsp ground cloves)
– 1 cinnamon stick (substitute 1/4 tsp powder, but it’s not quite the same)
– 3 bay leaves, preferably fresh else dried
– 2 tbsp apple cider vinegar (or regular white vinegar, red or white wine vinegar)
– 2 1/2 tsp cooking salt / kosher salt (halve for table salt, +30% for flakes)
Beef Seasoning:
– 1/2 tsp cooking salt / kosher salt
Birria Tacos:
– 20 – 25 corn tortillas (14.5cm/6″ wide)
– 1 white onion, diced
– 1/2 cup finely chopped coriander / cilantro leaves
– 3 1/2 cups (350g) shredded Colby, Monterey Jack or Oaxaca cheese (if you can get it)
– Lime wedges, optional
– Your favorite salsa or hot sauce, optional
Prep Time
Preparation time is approximately 20-30 minutes, focusing on prepping the ingredients and making the adobo paste.
Cook Time, Total Time, Yield
Cook time is around 2 1/2 hours for the braised beef, making the total time about 3 hours when combined with prep. This recipe yields approximately 20-25 tacos, depending on the size and how generously they are filled. Enjoy your culinary adventure with these delicious Birria tacos!
Detailed Directions and Instructions
Prepare Chillies
Use gloves if you’re sensitive to working with chilli. Trim and discard the stems of the guajillo, ancho, and chillies de arbol. Cut them lengthwise, remove and discard the seeds, then roughly chop them into 1 – 1.5cm (or 1/4″) pieces.
In a large saucepan, bring water to a boil and add the chopped chillies. Simmer rapidly for 10 minutes until they are mushy but still intact. Reserve 1/2 cup of the chilli-simmering water and drain the chillies in a sieve, lightly pressing them to remove residual liquid.
Make Birria Adobo (Paste)
Combine the cooked chillies, reserved 1/2 cup of chilli water, and the remaining adobo ingredients (garlic, onion, tomato, oregano, cumin, and black pepper) in a tall jug that can accommodate a stick blender. Blitz for 20 seconds until the mixture is as smooth as possible. Alternatively, use a small food processor or blender.
Sear the Beef
Heat the vegetable oil in a large heavy-based pot over high heat. Add half of the beef and sear each side aggressively for about 1 – 1.5 minutes until dark golden brown. Remove the beef to a bowl and repeat with the remaining beef.
Cook Off Adobo
Add the birria adobo paste to the same pan and stir for 2 minutes. If it’s spitting aggressively, lower the heat.
Slow Cook the Beef
Add all braising ingredients (beef stock, cloves, cinnamon stick, bay leaves, apple cider vinegar, and cooking salt) to the pan. Stir, then add the seared beef. Bring to a boil, then lower the heat to a gentle simmer, ensuring small bubbles appear occasionally. Cover with a lid and cook for 2 1/2 hours, or until the beef shreds easily. If using short ribs, cook for 3 – 3.5 hours.
Shred the Beef
Remove the beef to a clean pan and shred it well. Sprinkle with 1/2 teaspoon of cooking salt and toss to distribute evenly.
Extract Birria Oil
Skim off as much of the red oil floating on the surface of the braising liquid as possible, ideally collecting around 6 tablespoons into a separate bowl. This oil is known as “Birria Oil.”
Soak Beef
Pour 1 cup of the braising liquid, now known as “Birria Consommé,” into a large non-stick pan over medium-high heat. Let it simmer for 15 seconds, then add all the shredded beef. Toss the beef in the sauce until it absorbs the liquid, so there should be almost none left pooled in the pan.
Make the Birria Consommé
Taste the consommé and adjust the salt if needed. It should be slightly salty but not overwhelmingly so, making it enjoyable to sip as a soup. Keep warm for dipping.
Make Crispy Cheesy Birria Tacos
Heat 1 teaspoon of the reserved Birria Oil in the same non-stick pan over medium-low heat. Place a tortilla in the pan and wipe it around to coat the underside with oil until softened (about 10 seconds). Remove it to a work surface, red side down. Repeat twice more, using 1/2 teaspoon of Birria Oil for each tortilla.
Stuff Tacos
Spread cheese on half of each tortilla, then top with the shredded beef, diced onion, and chopped coriander/cilantro.
Crisp the Tacos
Fold the tortillas over and pan-fry three tacos at a time in the same pan over medium-high heat for about 2 minutes on each side until they are golden-red and crispy.
Serve the Tacos
Remove the tacos from the pan and serve while hot alongside the Birria Consommé for dipping. Enjoy drinking any leftover consommé as delicious broth.
Notes
Note 1:
Use dried chillies for the adobo paste; guajillo, ancho, and chillies de arbol are recommended.
Note 2:
You can substitute vegetable oil with canola oil if desired.
Note 3:
Chuck beef is preferred but boneless beef short ribs can also be used for a richer flavor.
Note 4:
For tacos, use 20 – 25 corn tortillas that are approximately 14.5cm (6 inches) wide.
Note 5:
Diced white onions add a fresh crunch as a topping for the tacos.
Note 6:
Colby, Monterey Jack, or Oaxaca cheese can be used; it’s advised to use Oaxaca if available.
Note 7:
Ensure the blending device can achieve a smooth paste; small food processors may work best.
Note 8:
For slow cooker adaptations, cook on low for 6–8 hours or on high for 3–4 hours, adjusting as necessary until the beef is tender.
Cook techniques
Preparing Chillies
Use gloves if you’re sensitive to working with chilli. Trim and discard stems, cut lengthwise, remove seeds, and roughly chop into 1 – 1.5cm pieces. Simmer chopped chillies in boiling water for 10 minutes to soften.
Making Adobo Paste
Place cooked chillies, reserved chilli-simmering water, and remaining Adobo ingredients in a tall jug. Blitz with a stick blender until as smooth as possible.
Searing the Beef
Heat vegetable oil in a large pot over high heat. Add half the beef and sear each side until golden brown. Remove and repeat with the remaining beef.
Cooking Off Adobo
Add the adobo paste to the same pan and stir for 2 minutes in the oil. Lower the heat if spitting vigorously.
Slow Cooking
Add all birria braising ingredients to the pot with the beef. Bring to a boil, then lower the heat and cover. Simmer gently for 2 1/2 hours until the beef shreds easily.
Shredding Beef
Remove the beef, shred it well, and toss with a small amount of salt to distribute evenly.
Making Birria Oil
Skim off the red oil floating on the surface of the braising liquid and place it in a separate bowl.
Soaking Beef
Pour a cup of the braising liquid into a non-stick pan over medium-high heat. Let it simmer briefly, then toss the shredded beef in until absorbed.
Preparing Tacos
Heat Birria Oil in the non-stick pan and wipe it with a tortilla to color it red. Remove and repeat for additional tortillas.
Stuffing Tacos
Spread cheese on half of each tortilla, add beef, onion, and coriander/cilantro.
Crisping Tacos
Fold the tortillas and pan-fry over medium-high heat for 2 minutes on each side until golden-red and crispy.
FAQ
Can I use other types of beef for Birria?
Yes, you can use boneless beef short ribs or other cuts of beef.
What if I can’t find guajillo or ancho chillies?
You can substitute with other dried chillies, but the flavor profile will change.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make Birria in a slow cooker?
Yes, you can adapt the slow-cooking time and process accordingly.
What should I serve with Birria tacos?
Birria tacos are traditionally served with Birria Consommé for dipping, along with lime wedges and salsa.
Conclusion
The Birria Adobo and Tacos are a delightful combination of flavors and textures, showcasing the rich culinary traditions of Mexican cuisine. The slow-cooked beef, steeped in a medley of spices and chilies, delivers a deep, savory taste that pairs perfectly with the crispy, cheesy tortillas. This dish not only serves as a mouthwatering meal but also brings a warm, comforting experience that is perfect for sharing with friends and family.
Birria Nachos
Layer tortilla chips with shredded Birria beef, melted cheese, diced onions, and fresh cilantro. Drizzle with your favorite salsa for a delicious twist on classic nachos.
Birria Quesadillas
Fill flour or corn tortillas with shredded Birria beef and a blend of cheeses. Cook on a skillet until golden and crispy. Serve with lime wedges and a side of consommé for dipping.
Birria Tostadas
Crisp corn tostadas topped with refried beans, shredded Birria beef, diced onions, and fresh cilantro. Drizzle with lime juice and salsa for enhanced flavor.
Birria Burritos
Wrap shredded Birria beef, cheese, and rice in a large flour tortilla. Serve with a side of consommé and your choice of toppings for a hearty meal.
Birria Soup
Transform leftover Birria into a comforting soup by adding more beef stock, vegetables, and spices. Serve hot with tortilla strips and avocado slices.
Birria Sliders
Use mini buns to create sliders filled with shredded Birria beef, topped with cheese and pickled jalapeños. A fun and bite-sized option for gatherings.
