- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
- 3 dried guajillo peppers
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 medium onion chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- Chicken stock to cover sodium free, about 1 quart
- 4" corn or flour tortillas
- 1 medium onion chopped, optional
- 1 bunch cilantro chopped, optional
- 1 cup mexican cheese blend grated, optional
What adjective comes to your mind when you hear "birria tacos"? Delicious? Savory? Or you don't know? Birria Tacos is a highly tempting Mexican beef stew that is a bit spicy. To make them, fill a taco shell with yummy beef, dip into a beef stew, and fry until crispy.
- First, make the stew. Fill a medium pot with water and boil. Remove pot from the heat and soak the dried guajillo peppers in it. Wait for the peppers to soak, cube up the roast and sprinkle salt and pepper on the meat.
- Next, make the marinade. Place chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, paprika, cumin into a blender. Remove the guajillo peppers from the pot and allow it to cool.
- Hold them by the tip while cut the tops off. Put the seeds that fall through into the blender as well. Blend until completely smooth.
- Marinate the beef overnight. Sauté the onions and then add the meat, cover with chicken stock, sprinkle some spices, and voila!
- Make the tacos, Remove the meat from the stew and shred. Then soften the tortillas, using a tortilla warmer or wrap them up in damp paper towels and microwave for 30 seconds.
- Fill the top half of the tortillas with shredded beef, onions, cilantro, and cheese. Then dip the tacos in the stew. Transfer tacos into a non-stick skillet over medium heat and fry both sides until they are crisp.