Birria Tacos
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]Traditionally from Jalisco, this is a juicy meat stew, commonly beef or goat, which is used as a popular taco filling as well as a dip for the stuffed tacos.
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Ingredients
- 2 kg beef shank or lamb ribs
- 1 tbsp black pepper
- 4 ancho chillies
- 4 guajillo chillies
- 1 morita chilli replace with dry chipotle chillies
- 12 tomatoes
- 2 cloves
- 2 bay leaves
- 1 tsp thyme dry
- 1 tsp marjoram
- 1 tsp oregano preferably mexican oregano
- ½ cinnamon stick
- 8 garlic cloves
- ½ white or brown onion
- ¼ cup apple cider vinegar
- 2 cups water
- Salt to taste
Instructions
- Season the meat with 1 tablespoon of salt and another of back pepper and let it rest.
- Remove veins and seeds from all the dry chillies and lightly fry them in a frying pan with hot oil for 2 minutes, stirring constantly.
- In a small pot, add 1 ½ cups of water and bring to a boil. Add the chillies, turn off the heat and let them simmer for 10 minutes or until they have softened.
- On a frying pan, add a tablespoon of oil and sauté the onion and tomatoes until they are golden brown. Add the garlic cloves, bay leaves, thyme, marjoram, oregano, cloves and cinnamon stick. Continue to fry for about 5 minutes.
- In a blender, add the soft chillies, tomatoes from the frying pan, and apple cider vinegar . Blend and slowly add remaining water from the chillies pot until you obtain a smooth, semi-thick mixture.
- Place the meat along with the mixture from the blender in a large pot and cook over medium-low heat for about 3 hours or until the meat shreds easily.