How to make birria tacos

Imagine standing in your kitchen, the tantalizing smell of spices wafting through the air, as you flip through a recipe book searching for that perfect hit of flavor. Perhaps you recently indulged in a fantastic plate of birria tacos at a local Mexican restaurant and can’t stop thinking about them. Eager to recreate that deliciousness at home for family or friends, you wonder: how do I make these savory, slow-cooked wonders myself?

To make birria tacos, start by preparing your birria by slow-cooking beef (or goat) with spices like cumin, oregano, and chili peppers. After several hours, shred the meat and serve it warm in corn tortillas, dipping them in the flavorful cooking broth before adding toppings such as onion, cilantro, and lime.

To delve into the detailed process, begin by selecting your meat; beef chuck or goat shoulder works exceptionally well. Then, create a marinade with dried chilies (like guajillo and ancho), garlic, onion, and spices. Toast the chilies lightly to enhance their flavor, then blend them with the other marinade ingredients and some beef broth to create a smooth paste. Coat the meat with this marinade and let it marinate for at least a couple of hours, ideally overnight.

Next, sear the meat in a Dutch oven or large pot to lock in flavors, then add the remaining marinade and additional broth. Bring the mixture to a simmer, cover, and let it slow-cook for about 3-4 hours until the meat is tender and easily shredded. Once cooked, remove the meat, shred it, and strain the remaining broth, reserving it for serving.

To assemble the tacos, dip corn tortillas lightly in the reserved broth (consome) and warm them on a griddle. Fill each tortilla with shredded birria and top with diced onion, fresh cilantro, and a squeeze of lime. Serve accompanied by a small bowl of the broth for dipping, and enjoy the rich, comforting flavors that are sure to impress!