Mmaite_mx
Tacos de Birria
The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.
MexicanBeefSpicy
211 taste tests1 tweaks
2 tweaks·Latest: Lamb shoulder replaces beef chuck. Add dried chiles de arbol for more heat.
NameLast tweakUpdated
birria
2mo agoingredients.json
2mo agoinstructions.md
2mo agotacos
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Lamb Birria
Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.
MexicanBeefDinnerSpicy
ingredients.json
6 servings
Birria (Braised Beef)
- 1½ kgBeef chuck, cut into large pieces
- 4 wholeDried ancho chiles
- 4 wholeDried guajillo chiles
- 2 wholeDried chipotle chiles
- 400 gCanned whole tomatoes
- 8 clovesGarlic
- 1 halvedYellow onion
- 2 tspGround cumin
- 1 tspDried oregano
- 2 tbspApple cider vinegar
- 1 LBeef stock
Taco Assembly
- 18 smallCorn tortillas
- 300 gQuesillo or Oaxacan cheese, shredded
- 1 smallWhite onion, finely diced
- 1 bunchFresh cilantro, roughly chopped
- 3 wholeLimes, for serving
- 200 mlSalsa verde, for serving
instructions.md
- 1
Toast and soak all dried chiles as in the pozole method above.
- 2
Blend chiles with tomatoes, garlic, cumin, oregano, and vinegar until smooth.
- 3
Season beef generously with salt. Sear in a Dutch oven until deeply browned.
- 4
Pour chile sauce over beef, add stock. Bring to a boil.
- 5
Cover and braise at 160C / 320F for 3 hours until beef shreds easily.
- 6
Shred beef. Reserve the consomme separately. Degrease the consomme but leave some fat.
- 7
Warm consomme in a wide, shallow bowl for dipping.
- 8
Dip each tortilla briefly in the consomme fat layer (or brush with oil), then place on a hot griddle.
- 9
Add shredded cheese to one half of the tortilla. Add a heap of shredded beef on top.
- 10
Fold the tortilla over and press gently. Cook until crispy and cheese is melted, flip, crisp the other side.
- 11
Serve immediately with a cup of warm consomme for dipping, topped with onion, cilantro, and lime.
⚡macros.jsonper serving · 6 servings
580kcalCalories
44gProtein
36gCarbs
28gFat
4gFiber
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