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Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.
- 4 ounces ancho chiles (about 10), seeds removed
- 1 teaspoon black peppercorns
- 1½ teaspoons garlic powder
- ½ teaspoon ground cinnamon
- ¼ disk Abuelita Mexican chocolate or 1½ ounces dark chocolate
- 2 tablespoons vegetable oil
- 5 pounds bone-in goat or lamb shoulder
- 2 chiles de árbol, seeds removed
- ½ 15-ounce can fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- Chopped white onion, chopped cilantro, lime wedges, and warm corn tortillas (for serving)
- A spice mill or a mortar and pestle
Preheat oven to 275°. Bring ancho chiles and 4 cups water to a boil over medium-high. Remove from heat and let cool.
Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15–20 minutes. Let cool.
Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.
Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth. Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids. Return solids in sieve to blender and add 3 cups water. Process until smooth and strain back into Dutch oven; discard any solids.
Heat oil in a large skillet over medium-high. Season meat generously with salt. Cook, turning occasionally, until browned all over, 12–15 minutes total. Carefully add meat to Dutch oven and add bay leaves. Bring liquid to a simmer over medium-high. As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid. Braise meat until meat shrinks off of bones and is fork-tender, 3–3½ hours (check periodically to make sure liquid is at a gentle simmer).
Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth. Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld. Season with salt; keep sauce warm.
Increase oven to 400°. Let meat cool, uncovered, in braising liquid 30 minutes. Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13–17 minutes. Pull or slice meat into servings. Divide among shallow bowls along with tomato-chile sauce.
Serve meat with onion, cilantro, lime wedges, and tortillas alongside.
Nutritional ContentCalories (kcal) 620 Fat (g) 42 Saturated Fat (g) 15 Cholesterol (mg) 150 Carbohydrates (g) 18 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 45 Sodium (mg) 200Reviews Section
Beef Birria Tacos
An incredibly flavorful shredded beef taco from the Jalisco region of Mexico.
Beef Birria Tacos are corn tortillas filled with seasoned braised beef, Cotija cheese, and other toppings.
I’ve mentioned before that both Jack and I joined a number of Facebook groups all centered around recipes from different cuisines. In addition to the Italian and Polish groups we follow, we recently joined a Mexican recipe group.
At least once a week, someone shares a photo and recipe of the Beef Birria Tacos they’ve made – and every single time, it gets us drooling!
And to Drink …
This mildly spicy, deeply flavored stew is a warm invitation to a red wine with fresh fruit flavors and few tannins. Many come to mind, especially from the new wave of California producers who have reinvigorated the state’s wine industry. Look for bottles made with carignan, grenache, mourvèdre (sometimes called mataro) or trousseau. You could also try zinfandel, especially those made in a restrained style. Cabernet francs from the Finger Lakes of New York would be delicious, as would cabernet francs in an easygoing style from the Loire Valley of France. Beaujolais and Beaujolais-Villages would be great choices. Try a Rioja crianza, or a baga from the Bairrada region of Portugal. Here’s one more option: Mexico has a growing wine industry, primarily in Baja California. If you can find a bottle, try it. ERIC ASIMOV
Recipes: Birria de Res | Birria Tacos With Chile Broth | Quesabirria Tacos | Birria Ramen
The Best Recipes Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Looking for recipes Birria de Chivo Estilo Jalisco (Mexican Braised Goat), each of our site provides recipes Birria de Chivo Estilo Jalisco (Mexican Braised Goat) that an individual need Listed below are the dishes Birria de Chivo Estilo Jalisco (Mexican Braised Goat) of which you need
|Birria de Chivo Estilo Jalisco (Mexican Braised Goat)|
"Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions."
- 3 ancho chile peppers
- 1 cup white vinegar
- 15 whole black peppercorns
- 1 (1 inch) piece fresh ginger root
- 2 garlic cloves, peeled
- 3 whole cloves
- 1 pinch dried marjoram
- 1 pinch ground cumin
- 1 pinch dried thyme
- 4 1/2 pounds goat leg
- Meat Sauce:
- 2 pounds plum tomatoes
- 2 cups water
- 3 whole black peppercorns
- 2 garlic cloves, peeled
- 2 whole cloves
- 1 pinch dried marjoram
- 1 pinch dried thyme
- 1 pinch ground cumin
- salt to taste
- Hot Sauce:
- 30 chiles de arbol
- 1/4 cup white vinegar
- 10 whole black peppercorns
- 1 clove garlic, peeled
- 2 white onions, minced
- Bring a pot of water to a boil add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes drain.
- Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
- Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish cover with a lid or aluminum foil.
- Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
- Bring a large pot of water to a boil add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
- Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
- Pour meat sauce into a small saucepan and season with salt bring to a boil. Reduce heat and simmer over low heat.
- Bring a pot of water to a boil add chiles de arbol and boil until soft, about 5 minutes. Drain.
- Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
- Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.
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Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
A taco isn’t truly complete without a few accoutrements—a sprinkle of cilantro and diced onions along with a splash of salsa offer the perfect final touch. But while the focus tends to be on the toppings, when it comes to the red taco (a longtime Mexican favorite and recent sensation in the Los Angeles culinary scene) it’s the tortilla itself which takes center stage, dipped in a fiery oil bath and then fried for a flavorful and eye-popping finish.
It Begins with Birria
The foundation to a red taco is birria, tender hunks of meat that have been braised in a fragrant broth. While birria can be served simply as a soup (you can even add ramen noodles to the mix), tortillas are commonly enlisted to transport all that goodness to your belly.
At popular Los Angeles food truck chain Pepe’s Red Tacos chef Joe “Pepe” Mercado prepares a scratch-made bone broth blended with 11 herbs and spices including a trio of chiles (anaheim, guajillo, and ancho) which give the liquid that signature crimson hue.
A native of Jalisco, the birthplace of birria, Mercado learned the recipe from his mother who would prepare the dish for breakfast when it is traditionally served.
Like many red taco purveyors stateside, Pepe’s specializes in birria de res (beef) which Mercado acknowledges isn’t something you’ll typically find across the border. “If you go to Mexico and ask for birria, you’ll get served goat [chivo]” he says. When you use beef, it’s called barbacoa. Here in the States, it got confused and people just called both birria.”
Mercado’s cut of choice is lean and tender chuck roll which is simmered in the broth for several hours. “We cook it to where all of the fat has broken away from the meat,” he says.
An Overnight Sensation
Ready to eat? Not so fast! If you want to take the red taco route (which, of course you do) a little more patience is in order. Be sure to make room in the fridge because your birria’s gonna need a few more hours to chill out. This is done in order to allow the fatty oils from the broth to rise to the top and solidify.
“We filter that fat and we’re left with all of the pure oil of the meat and all of the flavors that it cooked in,” says Mercado. “That’s what we dip our tortillas in. Some people think you just dip it into the broth. If you just dip it into the broth and grill it, the tortillas will fall apart because of all of the liquid and water.”
The Red Dipping
Now it’s finally time to take the plunge. Corn tortillas are the standard (but flour works too) and Mercado prefers to double up to ensure a sturdy foundation for your tacos. Grab a pair and, holding them together, give them a dip in the oil. After they’ve soaked up that flavor-packed red gold, toss the tortillas on a hot skillet, around 30 seconds on each side until they’re slightly crisp but still pliable. (If you want to add cheese, now’s the time to do it.)
Pile on that meat and all the fixins’ and serve with a side of broth because why let a single drop of that precious liquid go to waste? Sip straight up or take a cue from Mercado and submerge your taco in the broth French dip style. “That’s traditionally how we in Jalisco eat it.”
A Shortcut to Preparing Birria at Home
If you want to recreate the magic of Pepe’s Red Tacos at home, Mercado now sells jars of just-add-water (plus meat and garlic) birria paste, the same base that he uses to prepare his broth.
Birria Paste, $6.99 from Pepe's Red Tacos
Below you’ll find instructions for preparing red tacos using Pepe’s Red Tacos Birria Paste.
Pellet Grill Smoked Beef Birria Tacos
I first became aware of Birria tacos really recently. I started seeing these ALL OVER Instagram. What really pushed me from, &ldquoHmmm that looks interesting.&rdquo to &ldquoI NEED TO MAKE THIS, LIKE YESTERDAY!&rdquo was this post from Beto, of @bbq_bboy.
Except I wanted to go a step in a slightly different direction and roast my own peppers.
What is birria?
Birria is a dish that originates in Jalisco, Mexico. It is traditionally made with goat, but can also be made with beef or mutton. You&rsquoll often find it served as a stew, and it is a bit of a &ldquospecial occasion&rdquo dish that&rsquos often found at celebratory gatherings.
It is very similar to Barbacoa, but birria is typically served &ldquowet&rdquo, as in, with the consomme that it cooks in, and barbacoa is not.
In this beef birria taco recipe, the meat from the birria is shredded, stuffed into corn tortillas that have been dipped in the consomme and covered with cheese before being crisped up on your Blackstone (or any other flat-top gas griddle you have around.)
More Easy Traeger Recipes here!
Beef Birria Shopping List
I&rsquom going to assume you have a relatively well-stocked pantry for this and keep things like garlic powder, onion powder, oregano, and beef bouillon on hand. Make sure and review the recipe below before you shop to make sure you aren&rsquot missing anything of that nature!
- 4-ish pounds of beef roast
- 8 red anaheim or hatch chili peppers
- chipotle peppers in adobo
- corn tortillas
What kind of beef should you use?
Many people use several different cuts of meat to make birria, and I&rsquom of the same opinion. Different roasts have different textures, even when shredded, so as long as you make sure at least one of the cuts has adequate amounts of fat marbling you can mix in a leaner (and often less expensive) cut if you&rsquod like.
I happened to have a nice chuck shoulder roast and tri-tip that needed to be cooked.
How to prepare the beef
Some people like to leave their roasts whole, but in cases where we&rsquoll be shredded it at the end anyway, I really prefer to chunk up my meat before it cooks.
So cube up your beef into large 2-inch pieces, and season well with the salt, pepper, garlic powder, and adobo seasonings.
Next, brown the beef in a splatter of oil on a couple of sides on your flat top or stovetop.
How to cook beef birria
Once the beef is browned, toss it into a disposable foil pan and stick it on your smoker for 1 1/2 hours at 180-200°.
While it is cooking those first two hours, roast your peppers that will eventually become your consomme.
After 1 1/2 hours, turn the grill up to 300°. Let the peppers stay on the grill for another 30 minutes, checking every few minutes and removing before they burn.
More Blackstone Recipes here!
Make the consomme
Once the peppers are roasted, stick them in the blender with the rest of the consomme ingredients and blend until smooth.
Pour the whole mixture over your beef chunks and cover tightly with foil.
You&rsquore going to let that whole mixture braise and roast for another few hours, or however long it takes for the meat to get shreddable and fork-tender.
Fire up the griddle
Once the meat is done cooking it is time to fire up your Blackstone. You&rsquoll want it on medium to medium-low heat. You want your tacos to crisp up but not burn.
Set up your whole situation in an assembly line. Frying these goes fast, so you&rsquoll have to have everything you need in arm&rsquos reach to get it done.
Dip your tortillas in the consomme and lay them out on the griddle. Top the WHOLE tortilla with cheese, and then half of it with some beef, some cilantro, and some diced onions (if you are into that sort of thing).
Fold the shell over, press lightly with the spatula, and fry on both sides until the shell is crisp and the cheese is melted.
Have a Cocktail with dinner!
What should you serve with Smoked Birria Tacos?
Serve these awesome tacos with some of my Instant Pot Mexican Rice. It is simple, set-it-and-forget-it, and works great as a side dish.
Birria is a stew that originated in Jalisco. This recipe was inspired by Gonzalo Guzman and the multitude of pictures and videos I have seen of the street food equivalent. The birria adobo is the driving force in this recipe. The word adobo has multiple applications and may seem a bit confusing. It’s popular seasoning prominent in island cuisines, or even the Philippine namesake that uses chicken or pork. The word applies in all sense, but here is used in it’s Spanish origin coming from adobar meaning marinade. This birria adobo is earthy, aromatic, and full bodied but reaches a great balance after being braised in an herbaceous banana leaf for hours. A dish like birria requires attention to detail at each step. Toasting whole seeds for the spices, using beer to balance a bitter, searing your short rib, using a banana leaf to assume a level of sweetness and unique aroma, and patience.
1 tablespoon whole black peppercorns
2 teaspoons ground ginger
1 tablespoon dried Mexican oregano
2 tablespoons sesame seeds
11 ancho chilis (stemmed and deseeded)
½ cup dark beer (Modelo Negro works here)
Combine all the spices in a dry sauté pan and toast for 3-4 minutes on a medium heat. Continue to move them around so that they don’t burn.
Once toasted, remove spices from the pan and set aside to cool. Toast the ancho chilis for 3-4 minutes on a medium heat until they begin to get color and become fragrant. After they’ve been toasted, remov them from the pan and place them in a medium size heat proof bowl. Cover the chilis with boiling water and let sit for 10-15 minutes, until they are softened. After the ancho chilis have reconstituted in the water, pull them out and reserve the water for the next step.
Add the ancho chilis and the remaining spices to a blender. Make sure to reserve some of the water that the ancho chilis were soaking in. Puree until a thick paste has formed.
3lbs short ribs (beef shank can be used as well)
1 medium white onion, diced
Heat a large cast iron over a medium-high heat. Sear the short rib in a cast iron pan, working in batches as needed to avoid crowding the pan cook, turning until the meat is golden on all sides them remove to a plate. Let cool.
Once the ribs are seared, marinate the meat in the birria adobo we just made from above, Rest in the fridge for 4 hours or up to overnight.
Preheat the oven to 300°F/150°C. Toast the banana leaf until malleable and lay a Dutch oven with the banana leaf. Add the onion, garlic cloves, short rib, and add enough water or stock to cover the meat by 1 inch. Fold the ends of the banana leaf over the meat to cover, seal the pan with aluminum foil and a lid, then transfer to an oven and at 300°F/150°C for 3 hours.
First let’s start with Birria. Hailing from Jalisco, Mexico, birria is a rich stew that’s typically made with either goat or lamb. It’s traditionally served in a consomé broth along with a mixture of cilantro and white onion. There are no tacos involved! Birria is truly the best – it’s so delicious on a cold day.
Birria Tacos exploded onto the social media scene in the past year or so and because of Tiktok, it forced me to go and try the taco version for the first time. My first time trying birria tacos (of course, I had had birria before, duh), was from Birria de San Marcos in Studio City, Los Angeles. (There are also a lot of taco trucks currently serving them.) Birria Tacos (tacos de birria) consists of the braised meat inside a corn tortilla that’s been pan-fried in the fat that sits at the top of the birria.
The Birria Tacos are then filled with melty Oaxacan cheese (quesillo), cilantro, lime and white onion. And a small bowl of consomé is served on the side for dipping. Truly a magical meal!
You may also like:
Pork Empanada are the perfect weeknight meal idea or great for appetizers for parties or potlucks. These delicious stuffed bread pastries filled with tasty pork and vegetables — either served fried or baked.
Chicken Shawarma homemade recipe will blow you away! Flavorful chicken strips, vegetables with creamy tzatziki sauce!
Beef Mechado is a tomato based stew that is insanely delicious, full stop! Tender beef with thick and tangy sauce with carrots and potatoes
Tired of classic tacos recipe? Give this a try and I guarantee you’ll be back for more! Adieu, MIA