Birria Tacos Recipe
Discover the ultimate birria tacos recipe, a delicious blend of spices and tender meat wrapped in crispy tortillas.
Equipment
- Dutch oven or large pot
- Blender or food processor
- Tortilla press (if making fresh tortillas)
- Skillet or griddle
- Measuring spoons and cups
- Two large bowls
Ingredients
- 2 lbs Goat meat cut into chunks
- 5 Ancho chilies dried
- 5 Guajillo chilies dried
- 4 cloves Garlic minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 Bay leaves
- To taste Salt
- To taste Pepper
- 12 Corn tortillas
- For garnishing Cilantro chopped
- For garnishing Onion finely chopped
- For serving Lime wedges
Instructions
Step 1-Prepare the Chilies
- Toast the ancho and guajillo chilies in a dry skillet over medium heat until they just start to puff.
- Remove from heat, let them cool, and then seed and stem them.
- Soak the chilies in hot water for 30 minutes to soften.
- Toasting chilies releases their oils, enhancing the flavors that define a good birria.
Step 2-Make the Marinade
- In a blender, combine the softened chilies, garlic, cumin, oregano, and some of the chili soaking liquid. Blend until smooth.
- In a bowl, combine the goat meat with the chili sauce, ensuring each piece is well-coated. Marinate for at least 4 hours, preferably overnight.
- Marinating the meat for an extended period allows the spices to penetrate deeply, enriching the final taste.
Step 3-Cook the Meat
- Transfer the marinated meat and marinade into a Dutch oven. Add bay leaves, salt, and enough water to cover the meat.
- Bring to a boil, then reduce to a simmer and cook covered for about 3 hours or until the meat is tender and pulls apart easily.
- Shred the meat with forks, discarding any fat or gristle.
- Slow cooking is essential, as it tenderizes the meat and melds the flavors together beautifully.
Step 4-Prepare the Tacos
- Heat the corn tortillas on a dry skillet until warm and pliable.
- Dip each tortilla in the cooking broth from the meat for a few seconds to pick up the juices.
- Fill tortillas with the shredded meat, fold them, and fry in a hot skillet with a bit of oil until crispy.
- Serve with chopped onions, cilantro, and a squeeze of lime.
- Dipping the tortillas in broth before frying adds an extra layer of flavor that makes these tacos irresistible.
Notes
- For a smokier flavor, add a chipotle pepper to the marinade.
- If goat meat is unavailable, beef or lamb makes an excellent substitute.