Birria Tacos Recipe
Birria Tacos recipe takes the Mexican stew (birria de res) into a different level! Tacos stuffed with molten Oaxacan cheese and fall-apart, tender and juicy beef. Birria tacos are so delicious you'll probably make them every night!
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Main Course
Cuisine: International, Mexican
Keyword: birria tacos, birria tacos recipe
Servings: 6 tacos
Calories:
Author: Mia
Stew
- 1 kilo beef shank cut into 3x3 in. blocks
- 5 pcs dried bird's eye chili seeds removed
- 2 pcs spanish capsicum or ancho pepper / seeds removed
- 1 pc fresh bird's eye chili seeds removed / add more for extra heat
- 1 pc cinnamon stick
- 3 pcs bay leaves
- 1 tbsp coriander seeds
- 1 tbsp whole black peppercorn
- 2 tbsp dried oregano
- 1 ½ tbsp tomato paste
- 1 small onion sliced
- 3 cloves garlic minced
- salt for seasoning
- 3 tbsp cooking oil
- 5 cups beef stock 1 beef cube dissolved in water
Tacos
- 6 pcs flour tortillas or corn tortillas
- ½ cup oaxacan cheese or mozzarella cheese
- chopped onion and cilantro for garnish
Making the stew
In a small pot place all chilis/capsicum then submerge in 2 cups water. Boil until soft and tender.
Place cooked chilis in a blender and add ⅔ cups of water used for boiling chilies. Blend into a smooth paste. Set aside.
Cut beef shanks into 3x3 in. blocks and season with salt. In a large pot, heat oil over medium heat and sear beef shank for 2-3 minutes on all sides. Remove beef from pot and set aside.
Using same pot, add more oil if needed, sauté onion and garlic. Add tomato paste and oregano then stir to incorporate. Pour beef stock and add seared beef shanks.
In a small cheese cloth, place cinnamon stick, pepper corn, coriander seeds, and bay leaves. Tie to secure cheese cloth and add in the pot with beef.
Cover the pot with lid and simmer-cook for 30 minutes. Add blended chilies and mix to incorporate then continue cooking for additional 30 minutes until beef is pull-apart tender. (Season with salt if needed)
Remove cheese cloth with spices and disregard. Separate beef from the sauce. Pull apart beef using forks until shredded and place sauce in a bowl. Set aside.
Making the birria tacos
In a pan heat 1 tsp cooking oil over low-medium heat.
Take a piece of tortilla and gently dip in the sauce making sure all surface are coated.
Place coated tortilla in the pan then add 2-3 tbsp. shredded beef and 1 - 2 tbsp. oaxaca cheese on one side of the tortilla then fold. Fry for 1 - 2 minutes then flip and fry for another 2 minutes or until golden and crispy.
Repeat process then serve with stew sauce in a bowl topped with dices onion and chopped cilantro. Bon appetit!