BIRRIA TACOS

RECIPE

Best birria I had in a long time. Better than any restaurant, food truck and even my mom who is from Jalisco, Mexico.

- Miguel

Dried Chiles

+

Onions

+

Garlic

+

Tomatoes

+

Oil

+

INGREDIENTS

Apple Cider Vinegar

+

Broth

+

Beef

+

Spices and Seasonings

+

In a dry skillet over medium heat, toast the chiles until fragrant.

1

Submerge the chiles into hot boiling water and soak them for 20 min.

2

Roast the onion slices, tomato and garlic cloves until charred.

3

Blend the chiles, with the veggies, toasted spices, vinegar and the bouillon.

4

Season the meat with salt and pepper and sear it until golden brown.

5

Add the sauce and the broth into the pot and cook.

6

Remove the beef from the pot and shred it.

7

Return the meat to the pot and toss it.

8

Dip a tortilla into the birria broth to coat.

9

Place the tortilla on the skillet, add the shredded birria beef and cook.

10

Serve and enjoy!

Dip the tortillas in the very top of the broth. The top may be a bit oily which helps the tortillas from sticking to the skillet when fried.

Tips from the chef