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Birria Tacos

Steak tacos with cheese and cilantro served with birria dipping sauce. Commonly sold by street vendors.

Servings: 6

Prep time: 30 minutes

Cook time: 4 hours and 10 minutes

Difficulty: Intermediate

Nation of origin: Mexico

Ingredients:

  • 1.5 Pound Beef Shank
  • 1 Pound Other beef roast
  • 1 Can Chipotle peppers in Adobo
  • 1/4 Cup Vinegar
  • 1/2 Cup Crushed tomatoes
  • 5 Cloves Garlic
  • 1 Tsp Dried oregano
  • 1/2 Tsp Smoked paprika
  • 1 Tsp Cumin
  • 1 Yellow onion (chopped)
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 6 Whole cloves
  • 4 Cup Chicken stock
  • 18 Taco style corn tortillas
  • 1 Cilantro (chopped)
  • 1.5 Cup Mexican cheese blend

Directions:

  1. Add the chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, smoked paprika and cumin to a blender and blend into a paste.
  2. Place the meats and the marinade paste in a bag and marinate for at least 2 hours or up to overnight.
  3. In a skillet over medium heat, saute the onion in 1-2 tbsp of oil until golden-brown.
  4. Add the meat, marinade, onions, cinnamon, bay leaves and cloves to a slow cooker. Cover with chicken stock.
  5. Set the slow cooker temperature to low and cook for 4-6 hours.
  6. After the meat has finished cooking remove it from the sauce and shred, discarding all bones. Set the meat aside.
  7. To assemble the taco, dip the tortilla in the sauce and then fry in a greased skillet at medium-high heat for about 1 minute. Add meat, cheese and cilantro to the tortilla and fold. Cook for 1 more minute.
  8. Serve tacos with lime juice and the sauce for dipping.

By johnDoe, 2020-11-30 17:58:49