Birria Tacos (w/ pics)

Traditionally made with goat, but can be made with beef or pork. I did pork.

Toast your spices. I didn’t buy them all whole. Just some. Here we have some black peppercorns and bay leaves and cloves.



Soak dried guajillo peppers in chicken broth to rehydrate them. I brought it to a boil then cut the fire and let them sit half an hour.



Season and flour beef.



Brown hard to get your crispy bits







Remove meat and cook onions, garlic, and bell pepper.



No pics of that, sorry.

Add your fire roasted tomatoes and vinegar and oregano. Simmer.



This is when I added cinnamon, coriander, and cumin. Also added this—



Put the stove mixture, plus your toasted herbs and your soaked guajillo peppers and chicken stock into the blender.



Pour blended mixture and your beef into pot. You can slow cook on the stove but I’m an oven braise type of gal. 350 for 3 hours.





Meat will shred when done



I got both flour and corn tortillas from Superior. Too lazy to make my own.



Dip tortillas in meat juices and place into screaming hot cast iron. Top with the meat and some queso fresco.











Serve with a cup of the meat juices for dipping :)