BEST BEEF BIRRIA AND BIRRIA TACOS

by Sheryl

Prep time: 20 mins | Cook time: 3 hrs 30 mins | Total time: 3 hrs 50 mins | Servings: 8

I love these Beef Birria and Birria Tacos. I enjoy this as a stew for when I want something very comforting or in tacos to entertain the crowd.

INGREDIENTS

2 pounds short ribs (bone-in), or back ribs bone-in
4 pounds chuck roast, cut into 4 large chunks
1 large white onion, dry skins removed, cut in half crosswise
1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
1 garlic bulb, cut the narrow top off, no need to peel
7-8 c. water
3 tablespoons chicken bouillon
1 teaspoon Mexican oregano
1-2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon salt, (adjust to taste)
5 bay leaves, dried
8 guajillo chiles, stems cut off and seeds removed

QUESABIRRIA TACOS:

2 c. quesadilla cheese, or any good melting cheese
14-16 white corn tortillas

HOW TO MAKE BEST BEEF BIRRIA AND BIRRIA TACOS

Step 1: Add the meat, onion, garlic, carrots, bay leaves, and dried peppers in a large pot. Pour in enough water to cover the ingredients. Then, add the seasonings (chicken bouillon, oregano, cumin, and salt). Stir and bring everything to a boil.

Step 2: Skim the top of the pot after thirty minutes. This will take out the impurities from the bone cooking out.

Step 3: Transfer the softened peppers to a blender or food processor. Pulse until smooth. You can add up to 1/4 c. broth to get a smooth consistency. If needed, strain the peppers. Next, add the chilli powder into the broth. Mix well.

Step 4: For a nice deep red colour, add chilli powder to the broth.

Step 5: Put the lid on and simmer for 3 hours or until the meat is melt-in-your-mouth tender. Make sure to stir the broth every 40 minutes or so.

Step 6: Into a small skillet or saucepan, pour the grease that you skimmed off from the top of the broth.

Step 7: Take the onion, garlic, carrots, and bay leaves from the broth.

Step 8: To serve, remove the meat from the broth, then cut into large pieces, removing any bones.

SERVE AS A STEW:

Into a bowl, serve a few pieces of meat, then spoon the broth over. Garnish with some diced onion and fresh cilantro. Serve the stew right away with a lime wedge. Enjoy!

QUESABIRRIA TACOS:

1. Take the meat from the broth, then chop finely.

2. Into the reserved grease from the broth, dip the corn tortilla and place it on the heated grill. Then, place the chopped meat and cheese over.

3. Fold and press the taco down using a spatula. Cook for about 2 to 3 minutes until the taco is crisp and bottom of s golden. Flip the taco and continue to cook the other side.

4. Cook the taco until all sides are crisp. Take off the heat when done and let it cool slightly. Repeat with the rest of the tacos.

5. If desired, top the tacos with some fresh cilantro and onion. I like to serve my tacos with a bowl of broth topped with onions and cilantro for dipping. Enjoy!

NUTRITION FACTS:

Serving: 1serving, calories: 857kcal, carbohydrates: 24g, protein: 77g, fat: 51g, saturated fat: 25g, cholesterol: 269mg, sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg

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