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Birria and Birria Tacos

Birria and Birria Tacos Recipe
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Indulge in a culinary delight with this Birria and Birria Tacos Recipe that promises to be a hit at your dining table. With tender beef slow-cooked in a robust blend of spices and chilies, each bite is an explosion of flavor that will leave your family asking for more. This dish is perfect for both busy weeknights and festive gatherings, providing a comforting meal that’s easy to prepare. Whether served as a hearty stew or crispy tacos, this recipe showcases the versatility of Birria, making it an excellent choice for everyone. Get ready to embark on a flavorful journey with every delicious mouthful!

Ingredients

Scale
  • 3 pounds boneless chuck roast
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • Vegetable oil for searing
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds (or 1 tsp ground)
  • 1 tablespoon coriander seeds (or 1 tsp ground)
  • 6 whole cloves (or ¼ teaspoon ground)
  • 4 bay leaves
  • ½ cinnamon stick (broken up)
  • 1 yellow onion, chopped
  • 8 cloves garlic, minced
  • 6 dried guajillo chiles (stems and seeds removed)
  • 4 dried ancho chiles (stems and seeds removed)
  • 1 chili de arbol (stems and seeds removed)
  • 4 vine-ripe tomatoes, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated beef bouillon or better than bouillon
  • 1 tablespoon dried oregano
  • 1 teaspoon each smoked paprika and dried thyme
  • 6 cups reduced sodium beef broth, divided
  • 12–16 corn tortillas
  • 12 ounces Oaxacan cheese (or mozzarella), separated into strings
  • ½ white onion, chopped
  • ¼ cup cilantro, minced
  • 1–2 tablespoons lime juice
  • Pinch of salt

Instructions

  1. Season the chuck roast with salt and pepper. In a large pot, heat vegetable oil over medium-high heat and sear the meat until browned on all sides.
  2. Toast black peppercorns, cumin seeds, coriander seeds, cloves, bay leaves, and cinnamon stick in the same pot until fragrant.
  3. Sauté onions and garlic until softened. Add rehydrated chiles and tomatoes, followed by apple cider vinegar, beef bouillon, oregano, smoked paprika, thyme, and broth. Stir to combine.
  4. Return the seared meat to the pot. Simmer covered for about three hours until the beef is fork-tender.
  5. Shred the beef using forks. Warm corn tortillas in oil and fill each with shredded beef and cheese before folding.
  6. Fry each taco until golden brown and crispy.

Nutrition

Find it online: https://chopandcooktips.com/birria-and-birria-tacos-recipe/