Birria Tacos

 

If you haven’t seen it all over the internet yet, let us fill you in on a little not so secret, secret: Birria is all the rage right now! Birria originates from Jalisco, Mexico. Traditionally, it is a soup or stew made with a dried chili base that can also be used in tacos, quesadillas, and more. Keep reading to see how this delicious beef broth combination is made.

 
 
 
Birria Tacos

Birria Tacos

Ingredients

  • Birria (see recipe here)
  • Corn Tortillas
Salsa de Arbol
  • 20 arbol chilis stems and seed removed
  • 3 roma tomatoes
  • 4 cloves garlic
  • 1 yellow onion
  • 4 oz neutral oil
  • salt
Pico de Gayo
  • 1 white onion
  • 1 bunch cilantro
  • 3 roma tomatoes
  • 1 jalapeño
  • 1 lime
  • salt to taste

Instructions

Tacos
  1. [SEE BIRRIA RECIPE FOR HOW TO MAKE BEEF]
  2. Using the reserved fat from the broth add enough to the cast iron skillet to coat the bottom on medium heat
  3. Place corn tortillas in the skillet and coat one side in the fat
  4. Add to the tortilla covering both sides Shredded Cheese - (Dry Mozzarella or Chihuahua)
  5. Add Shredded beef, pico de gallo and salsa de arbol to one half and then fold
  6. Cook both sides until crispy
Consommé
  1. Place liquid in a small saucepan and slowly bring to a boil
  2. Adjust seasoning with salt or tomato bouillon if needed
  3. Add to a bowl and garnish with pice de gallo and a pinch of salt
Pico de Gayo
  1. Diced onion, tomatoes and jalapeño into very small pieces and add to bowl (remove seeds)
  2. Chop one bunch of cilantro very finely and add to bowl
  3. Juice one lime and mix all together
  4. Season with a pinch of salt
Arbol Salsa
  1. Add chilis to a dry pan and roast until fragrant (1 minute)
  2. On a sheet tray place the rest of the veggies in the oven on broil and cook until charred.
  3. Remove from the oven and allow to cool. add all items to a blender and puree while slowly adding the oil to reach the desired consistency, season with salt.
 
 
Rachael HolmanComment