Birria Tacos

Use the grease that you skim off the braise to crisp up your tortillas, if you want to get real gangster...put a little cheese down on the skillet, then the tortilla, creates the costra you want/need.

this is just the new fab hipster dish. Dont feel bad for not knowing what they are. This is just the Pho or Ramen or avocado toast or Poke of the year.



Not knocking it they are fantastic. Watch the Taco Chronicles on Netflix. But im more interested in trying real Suadero

Delicious!

Used this YouTube lady's recipe a few times now and they're spot on. LINK


I grabbed some Oaxacan cheese to melt on the tortillas while they get browned. Other than that, followed her recipe to the T.

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I know LouisianaLady made some a few months back that looked bomb.

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I saved the recipe. They looked fantastic.

Made them a while back as well for a food challenge.

Beef birria served on corn tortillas




4 dried guajillo chiles
2 dried pasilla chiles
2 cups boiling beef broth
3 pounds boneless short rib (we used an arm roast we had in the freezer)
1 yellow onion
6 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon oregano
1 teaspoon cumin
2 teaspoons coriander
2 chipotle chile in adobe sauce
Salt & pepper
15 oz. can diced fire roasted tomatoes

For serving:
Corn tortillas
Monterey Jack cheese, shredded
Diced white onion
Chopped cilantro

Preheat oven to 350

Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef
To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes
Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth
Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours
For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
Remove, open up carefully and add onion and cilantro and eat

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Beef birria served on corn tortillas

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I think it was an old Bourdain show, but I heard that corn tortillas, traditionally, aren't to be used with beef. Beef is more of a northern Mexican food and is accompanied by flour tortillas.

Not criticizing you for your choice, just that your comment made me remember that tidbit of info that I never knew.

When I make birria, I do use flour tortillas (I prefer them regardless of meat) and, like your corn tortillas pictured, they browned up nicely and had a nice texture after cooked.

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For those familiar with Cobos Q in the north Houston is this what they make on Tuesdays?

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Yep. His Twitter is good foodporn. I feel like he uses brisket most often, but changes it up occasionally.

They are great, whoever made them popular thank you because now they are easier to find.

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If you like birria, and are in the greater NOLA area

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I do but I'm not. But great info for anyone reading this thread in the NOLA area!