Birria Tacos
Birria tacos feature tender braised meat with chiles, served in consomé-dipped tortillas.
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Instructions
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Heat a pan, destem and deseed chiles, then roast them for 2 to 3 minutes per side until toasted.
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Soak the roasted chiles in hot water for 20 minutes; then blend them with vinegar and 1/2 cup water to a smooth puree.
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Toast the spices and herbs in the same pan for approximately 5 minutes until aromatic; add them to the chile puree and blend thoroughly.
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Coat the meat completely with the blended puree, then marinate in the refrigerator for at least 8 hours or overnight.
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Cook the marinated meat: in a pressure cooker with 3 cups water and 1 tablespoon salt for 1 1/2 hours, or simmer in a covered large pot for 3 hours.
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Remove the tender meat from the broth and shred into bite-sized pieces; reserve the broth separately.
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For the consomé, char the tomatoes, onion, and garlic in a pan, then blend them into a puree.
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Strain the vegetable puree and add it to the reserved broth; bring to a boil, then simmer uncovered for 20 minutes, adjusting seasoning to taste.
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To assemble, dip each tortilla into the hot consomé, then fill with approximately 3 tablespoons of shredded meat.
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Serve the tacos immediately with extra consomé, chopped white onion, cilantro, and lime slices.