Birria, a.k.a. tacos de birria, is a Mexican meal of meat (typically goat or beef) stewed in its braising liquid till it reaches a melt-in-your-mouth texture. Traditionally, it gets its taste from spicy and smoky dried chile peppers. This juicy authentic meal can be served alone as a stew or on corn tortillas. These restaurant-worthy birria tacos from Chef Nicole McLaughlin are crispy on the outdoors, yet exceptionally tender and juicy on the within. What's not to love about the top-rated tacos de birria dish in this video?
#Recipe #Cooking #Birria #Tacos #Food #Allrecipes
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00:00 Introduction
00:10 How To Make Braising Liquid
00:44 How To Make The Meat
2:03 Blending Sauce
4:37 How To Shred The Meat
5:14 How To Develop Birria Tacos
6:11 Serving Directions
6:28 Taste Test
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Get the recipe here: https://www.allrecipes.com/recipe/265338/birria-de-res-tacos-beef-birria-tacos/
Looks amazing 😋
Goodness! I have a stack of tortillas leftover . I have to make this! Thanks Nicole!
That looks great. Thanks for sharing🙂
I love your recipes.u make things look so easy
Oh Yes Ma’am! Looks amazing 🤩
I’m from the state in Mexico where this dish originated from. I’m incredibly impressed with this recipe. This lady and her team really know what they’re doing. I would recommend adding bay leaves and some msg or bullion for that extra cozy flavor, but honestly this looks great. Thank you for doing this.
@Suzanne I keep hearing conflicting arguments about this. Either way I like to use better than bouillon or something similar.
@Messa S true true.
I’ve eaten Barbacoa tacos that were similar to this and they were delicious! Are these fairly similar to those Barbacoa tacos Marisol? I’ve been wanting to hunt down a recipe for them. If they’re different, how so? TIA
@Victoria Nokes my mom has worked in birria restaurants all her life and she says they’re similar. But to be honest you will find many variations, however the preparation process is close enough that you should enjoy this too. Throw some garbanzo beans in the broth too if you like.
@Victoria Nokes from what I understand barbacoa is mainly cooked in the ground in a “pib” a whole is dug and you add the coals and the pot on top which is securely fastened and covered with more dirt. Birria can be cooked in the oven or stove top. The preparation process is similar not the cooking process. My aunts and mom like to add neck bones to birria and sometimes even pork for the extra fatty ness.
Looks delicious ❤️
Delicious and mouthwatering 🤤👌 well prepared 😊 thanks for sharing 😊 stay always blessed ❤️❤️
It looks delicious 😋
These look amazing I love Mexican I will def try them thank you x
Brilliant! I just put a roast in the fridge to thaw. I’m going to try this!!!
This is a great way to kick up a tomato-pepper gravy. If you are roasting tomatoes, you can peel them out of the oven once cool enough to handle — reserve the juice from that and combine with pepper jous. Reduce it in a pan — makes a deep spicy Mexican BBQ sauce. The clove and cinnamon is very authentic. Those rehyrated peppers go far adding amazing flavor to your dishes as Nicole states.
Nicole, you cracked me up when you said, dad gum! My father and grandpas used that expression a lot! 🤣 This recipe looks delicious!
As a Texican:
You nailed these tacos. Great video.
Edit: Spice novices– _chile de arbol_ are HOT. If you’re not a spice lord, go easy on them.
As a Mexican American who grew up with this dish, I have to say you freakin nailed it, Nicole! Great job! 👏🏼👏🏼👏🏼
Thank you for making this recipe! I’m going to surprise my husband. We love birria tacos at Mexican restaurants. I know he’s going to love this!
Looks delicious 😋
I was born here but raised in Mexico and I have to tell you this is the best of the best version I have seen of the best so a pretty good saying I am going to try it this is the easiest one I’ve seen yet thank you
0:00 ¿CÓMO PREPARAR TACOS DE BIRRIA?
Ingredientes:
6 chiles guajillos secos sin semillas
4 chiles de árbol secos sin tallo y sin semillas
2 chiles anchos secos sin tallo y sin semillas
4 libras de carne asada
Sal y pimienta negra recién molida al gusto
1 cucharada de aceite de oliva, o según sea necesario
4 tomates romanos
2 cucharadas de vinagre blanco
2 dientes de ajo
2 cucharaditas de pimienta negra molida
4 dientes enteros
1 pizca de canela molida
1 pizca de comino molido
1 pizca de tomillo molido
1 pizca de mejorana seca
1 pizca de orégano seco
18 tortillas de maíz
1 cebolla blanca grande finamente picada
1 manojo de cilantro fresco picado
Preparación:
0:16 1. Llena una olla con agua y lleva a ebullición. Agrega los chiles guajillo, de árbol y ancho; hervir durante 5 minutos. Retire la olla del fuego y deje que los pimientos se remojen hasta que se enfríen. Escurrir, reservando 1/4 taza del agua de la cocción.
0:44 2. Precaliente el horno a 325 grados F (165 grados C). Enjuague la carne y séquela con toallas de papel. Condimentar con sal y pimienta.
1:22 3. Caliente el aceite en un horno holandés a fuego medio-alto. Agregue la carne y cocine hasta que se dore por todos lados, aproximadamente 10 minutos. Retírelo del calor.
1:45 4. Cubra una parrilla o plancha de hierro fundido pesado con papel de aluminio y colóquela a fuego alto. Coloque los tomates en una sola capa encima. Ase a la parrilla hasta que la piel del tomate se queme por todos lados y comience a pelarse, de 3 a 5 minutos.
2:03 5. Combine los chiles remojados, los tomates asados, el vinagre, el ajo, 2 cucharaditas de pimienta negra, el clavo, la canela, el comino, el tomillo, la mejorana, el orégano y la sal en una licuadora. Vierta el 1/4 de taza de agua de chile que reservó; mezclar hasta que esté suave.
2:57 6. Cuele la salsa de chile a través de un colador de malla y viértala sobre la carne dorada en el horno holandés, volteándola para que quede completamente cubierta con la salsa; cubra con una tapa.
3:43 7. Hornee en el horno precalentado, rociando la carne con la salsa cada 45 minutos, hasta que la birria comience a desmoronarse, de 3 a 4 horas. Retire la tapa y hornee sin tapar hasta que la birria esté crujiente por encima, aproximadamente 20 minutos. Retire del horno, cubra con 2 capas de papel de aluminio y deje reposar en un área tibia durante 10 minutos.
5:21 8. Mientras tanto, calienta las tortillas en un comal. Rellene cada tortilla con birria y cubra con cebolla picada, queso y cilantro.
6:07 9. No olvide de reservar un poco del líquido del estofado, que es donde vamos a sumergir la tortilla.