Crunchy, juicy and full of flavor, these tacos of birry with slow cooking are everything. Slow -cooked beef melts into crunchy tortillas, ready to immerse yourself in a rich and smoky consommé.
Birria Tacos recipe
Birria Tacos stormed the United States and for a good reason. These crunchy and juicy tacos, served with a rich consommé to immerse themselves, are pure comfort food. Traditionally made with goat or lamb, Birria comes from Jalisco, Mexico, but today I will share a Easy cooking tacos recipe recipe Made with beef and easy ingredients to find, so that anyone can do them at home! For the most popular Mexican recipes that you will love to do at home, do not miss my barbacoa beef, carnitas with slow cooking and chicken enchiladas.
Because this recipe works
My husband Tommy fell in love with this Taco’s Birria Taco recipe. I liked it because it is not always easy to satisfy, the more he did enough for two meals, so he had the opportunity to have fun twice! That’s why it works:
- Slow hands-off cooking method: minimum effort, maximum flavor
- No difficult ingredient to find: Made with easy ingredients to find from any grocery store
- Freezer-friendly: Freeze half of the meat for another night.
- Delicious Pleaser of the crowd: Excellent for the preparation of meals, leftovers and feeding a crowd!
- Dietary restrictions: Weight Watchers Agedile, gluten -free, high protein content, without milk (use the cheese without milk)
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Ingredients you need
Here’s what you need to create this Birria Tacos recipe. See the following recipe card for the exact measurements.
- Roast beef or roast They are the best cuts of meat for the Biria. They will become more tender as they cook slowly in the Crockpot. Just cut the fat and cut the meat into 2 or 3 large pieces.
- Aromatic: Chopped onion and destroyed garlic
- Birria Seasoning: Garlic powder, onion powder, dry oregano, cumin, chilli pepper, cinnamon, salt
- Chipotle in adobe It provides a complexity and smoke.
- Birria taco sauce: The canned crushed tomatoes are preferred (rakes from the fire) and beef broth
- White vinegar for acidity
- Bay leaves For a note based on herbs
- Corn tortillas To do Tacos
- Cheese: Monterey Jack, Oaxaca or this Chihuahua would all be delicious on the Tacos of Birria.
- Condiments: Chopped onions, coriander and lime wedges
How to do the Tacos of Birria
Performing the meat in a pan before cooking its flavor slowly in delighted. The extra step is worth! See the recipe card at the bottom for printable indications.
- Beef On all sides in a large pan over medium heat, then transfer to the Crockpot.
- Prepare the berry sauce: Onion mixture, garlic and onion powders, oregano, cumin, chilli powder, cinnamon, chipotle, crushed tomatoes, broth, vinegar and salt in a blender. Pour over the beef.
- Cook the beef slowly: Add the bay leaves and cook slowly low for 8 hours (or high for 4-5 hours) until the beef is tender.
- Destroy the beef and mix it in the berry sauce (consommé).
- Assemble the tacos: Immerse the tortillas in the consommé, fill with meat and cheese and gives them in a pan to golden and melta.
- Serve hot With extra consommé for immersion, as well as chopped onions, coriander and lime.
Variations
- Meat: Exchanges beef with goat or lamb for a more authentic Birria Taco recipe.
- Make it slight: Use less chipotles.
- Oregano: Buy Mexican oregano, which is more citrus, if you can find it.
- Hazard coriander? Jump it!
- Dairy-Free: Ometto cheese or use your favorite milk -free cheese.
Serve suggestions
Serve these easy tacos of birria with a lot of fresh coriander and lime wedges. If you are looking for ideas with a side dish, here are some of my favorites:
Warehouse
- Refrigerate beef and consomé for a maximum of 4 days.
- Freeze For 3 months in hermetic containers.
- Heat: Defrost it during the night and heat it in the microwave.
Frequent questions about Birria Tacos
YES! Lift the onions and garlic first, then cook at pressure all at the top for 50 minutes, followed by a natural release.
Absolutely! Birria has an even better flavor the next day while the flavors develop. Keep the meat and consommé separately in the refrigerator and heat before serving.
Slower pot recipe
For other ideas for dinner using meat, take a look at my collection of slow cooking recipes, as well as these five delicious slow cooking beef recipes to inspire your next meal!
Product: 8 portions
Portion size: 2 Tacos
- 2 ½ pound roast beef or roast, Cremated and cut in 2-3 large pieces*
- 1 ½ cups yellow onion, chopped, more than outline
- 4 large cloves of garlic, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dry oregano, Mexican oregano if you can find it, it is more citrus
- 1 spoons cumin
- 2 spoons Pepper powder mixture
- ½ teaspoon cinnamon, or 1 small cinnamon stick
- 3 Oz Chipotle in adobe
- 1 canned cup crushed tomatoes, roasted fire if you can find it
- 3 cups beef broth
- 1 table spoon white vinegar
- 2 spoons Kosher salt
- 2 Bay leaves
- 16 Corn tortillas
- 2 cups Monterey Jack destroyed, Cheese Oaxaca or Chihuahua
- ½ cup chopped fresh coriander, to serve
- Lime wedges, optional to serve
Heat a large pan over medium heat and spray with kitchen spray. Brown the beef on all sides in two lots. Transfer the meat to the slow pot.
In a blender, or food processor, mixing 1 cup of onion, garlic, garlic powder, powder onion, oregano, cumin, chilli powder, cinnamon, adob chipotle, crushed tomato, beef broth, white vinegar and salt. Pour on beef. Add the bay leaves and cook over low heat for 8 hours.
Shred Beef enters the broth. Return the meat to slow down the pot with ½ cup of broth and keep hot. Save the remaining broth to immerse Tortillas and portion.
To serve:
Soak the Tortilla in the consommé (broth) and add a pan or a hot plate.
Add 3 tablespoons of grated beef and 2 tablespoons of grated cheese to the tortilla with a little onion and coriander. Fold and cook like a Questing until golden brown on each side.
Serve tacos of birry with raw chopped onion and coriander, as well as a remaining consommé in a small bowl, to immerse yourself.
Last step:
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*Start with a roast of 2 3/4 or 3 pounds.
Service: 2 Tacos, Calories: 394 Kcal, Carbohydrates: 25.5 G, Protein: 42.5 G, Fat: 14.5 G, Saturated fat: 7 G, Cholesterol: 121.5 mg, Sodium: 1067 mg, Fiber: 5 G, Sugar: 5.5 G
