Birria Preparation Time: 15 Minutes
Cooking Time: 4 Hours
Total Time: 4Hours 15 Minutes
Servings: 10
Birria Tacos Ingredients:
- 1 lb each beef short ribs, skirt steak & beef cheek
- 12 4″ corn tortillas
Marinade
- 3 dried guajillo peppers
- 1/3 cup red wine vinegar
- 1 cup tomato puree
- 5 cloves garlic
- 2 tsp dried oregano
- 1 tsp each smoked paprika, cumin, cinnamon & fine sea salt
Stew
- 1 large white onion, chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- 1 1/2 cup chicken stock
Quick Pickled Onions
- 1 large red onion
- 1/3 cup red wine vinegar
- 1 Tbsp honey
Making Process of Birria Tacos Recipe:
For the quick pickled onions: Slice up red onion. Combine honey and vinegar, stirring well. Pour over sliced onions and leave in fridge for a minimum of 1 hour.
Soak guajillo peppers in 1 cup of just boiled water until soft. De-seed and retain 1/3 cup of fluid.
Blend all of the ingredients of the marinade. Coat beef in a large plastic bag and leave in fridge for a minimum of 4 hours, or up to 24 hours.
Remove beef from fridge 4 hours prior to cooking and bring to room temp.
Dice and soften the onion in a cast iron Dutch oven, adding the cinnamon stick, bay and cloves after a short time. Once the onions are soft and golden, add chicken stock.
Add the beef and all the marinade to the stew. Set temp for 230F and slow cook for 9 to 12 hours, or until meat is fork tender.
Remove meat and pull apart, then return to the stewed liquid.
Prep a griddle on your grill at 350F, getting it nice and hot.
To build your taco submerge your taco in the broth, fill generously with beef, a few pickled onions, some grated cheese and fry on the griddle until crisp on both sides. Serve with some of the cooking gravy to dunk your tacos in.
Enjoy!
