CRISPY BIRRIA TACOS

Today, I'm sharing my recipe for birria tacos. If you haven't tried this Mexican dish yet, you're in for a treat!  My guys are huge fans of these crispy tacos with its tender and juicy meat, combined with the rich and savory broth for dipping.

Birria has its roots in the state of Jalisco, Mexico, and is traditionally made with slow-cooked goat but as we are not huge fans of goat meat, I use beef. The authentic flavours of this dish are tangy, spicy, and savoury and just downright delicious.

This recipe is easy to make, requiring minimal prep time. Plus, you can customize these tacos with your favourite toppings, such as cilantro, chopped onions, lime juice, and hot sauce, to give them your own unique twist. 

---

INGREDIENTS:

Meat Filling:

• 8 cups chicken stock

• 4 lbs chuck roast, cut into 6-8 large chunks

• 2 lbs meaty soup bones or short ribs

• 1 large onion, cut in 4 pieces

• 8 garlic cloves

• 2 ribs of celery, cut into chunks

• 1 large carrot, cut into chunks

• 2 roma tomatoes, cut in 4 pieces

• 4 bay leaves

• 6 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems, seeds removed

• 2 tbsp chicken boullion  

• 1 tsp oregano 

• 1 tsp cumin

• 1 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 tsp black pepper

Rest of the Ingredients:

• 16 white corn tortillas

• 2 cups crumbled cotija cheese or any shredded cheese you like

• Lime wedges

• Onion Cilantro Topping (Recipe below)

Onion Cilantro Topping:

1 large onion, diced very fine

1 bunch of cilantro, chopped fine

3-4 radishes, diced very fine

1 jalapeno, seeds and ribs removed and diced very fine

Juice of 1/2 a lime

1/4 tsp salt

Mix all ingredients together in a bowl and refrigerate until assemnling tacos.

MEAT FILLLING DIRECTIONS: 

1. Add all of the meat filling ingredients to a large pot and bring to a low boil.

2. Every once in awhile, skim off the foam that forms on the top and discard.

3. After 30-40 minutes, scoop out the peppers and vegetables (not the bay leaves!) and 1/3 cup of broth and puree in a blender until smooth.

4. Stir the puree back into the pot and adjust the seasonings to your preference. 

5. Cover and allow the meat and broth to simmer for 3 more hours or until meat is fork tender.

6. Skim the grease from the top of the broth AND SAVE!  I like to put mine into a pie dish as it makes it easier for dipping the tortillas in.

7. Remove the bay leavesand discard.

8. Remove the meat from the broth and shred. Discard the bones and large pieces of fat. 

MAKING THE TACOS:

1. Heat a large skillet or frying pan over medium heat. Add a tablespoon of oil or beef tallow.

2. Dip the corn tortilla into the saved grease from the broth and place it in the pan. (this is how you get the gorgeous golden orange color)

3. Top with the chopped meat, a bit of the onion cilantro topping and cheese. 

4. Fold the taco over and press down with a spatula. Cook on both sides for about 1-2 minutes per side until the taco is crisp and golde.

5. Serve with a bowl of the broth topped with more of the onions cilantro topping for dipping and lime wedges on the side.