Birria Taco Recipe

Ingredients

• 🧅1 large onion chopped
• 🫒1 tbsp Olive oil
• 🧂Guajillo or pasilla peppers dried
• •2 lbs Bone in beef shanks short rib or oxtail
• 🧂12 oz Chipotle peppers in adobo
• •1/2 cup Cider vinegar
• 🌿1 tbsp Cumin
• •1 tbsp Dried oregano
• 🌿1 tbsp Paprika
• 🍅1 cup Crush tomatoes
• 🧄Garlic cloves 7 (minced)
• •Cloves 10
• 🍗8 cup Chicken or beef broth
• 🫓18 4”Tortillas
• 🧀1 lb Shredded cheese
• 🌿Cilantro
• 🧅Chopped white onion
• •Lime wedges
• •Bay Leaf
• •Cinnamon sticks

Instructions

1. 1Bring 6 cups of water to a boil, and add the dried peppers to it. Let them soak for about 15 minutes, or until completely softened. After they have softened, cut off the stem/top of each pepper, shake out and discard the seeds and stem.
2. 2Add the olive oil to a very large pot set over medium low heat. Once the oil has heated through, add the chopped onions. Sautee the onions for 8 - 12 minutes, or until they start to soften. Add the minced garlic and cook for another minute.
3. 3While the onions are cooking, add the softened peppers, chipotle peppers in adobo, vinegar, cumin, oregano, paprika, cider vinegar, crushed tomatoes, and 4 cups of broth to a blender. Blend until smooth.
4. 4To the pot with the onions, add the beef, puree from the blender, bay leaves, cinnamon sticks, cloves, and remaining 4 cups of broth Pro Tip: After you pour out the puree from the blender, use the remaining broth to rinse any of the puree still lingering on the walls or blade of the blender before pouring it into the pot. The meat should be completely covered by the liquid in the pot. If it is not, fill the pot with water until it is just barely covered.
5. 5Turn the heat up under the pot, and bring it to a simmer. Simmer covered for 3-4 hours, or until the meat is fall-apart tender
6. 6Once the meat is cooked, remove the bay leaf and cloves, and remove the meat from the pot. Shred the meat, and return it back to the pot to simmer until you are ready to make your tacos ( up to 1 hour.) Simmering is NOT required. Feel free to add the meat back to the pot and then start making tacos immediately.
7. 7To Make the Tacos: a skillet over medium heat. You do not need to add any oil or grease to the pan.
8. 8For each tortilla: Dip the tortilla in the sauce the meat was cooked in. Place the tortilla on the hot pan. Sprinkle 1 Tablespoon of shredded cheese over the entire top of the tortilla (feel free to double the cheese if you want more of quesabirria or birria quesadilla style). Place a heaping tablespoon of meat on one half of the tortilla.
9. 9Cook until the cheese melts and the tortilla is just starting to crisp - about 2 minutes. Fold the un-meated side of the tortilla over the meat side, and flip the taco.Cook for another 2 minutes or until both sides are crispy.
10. 10Serve the tacos with a bowl of the cooking liquid on the side topped with fresh cilantro and diced onion, and limes.