🌮 Birria Tacos

Name: Birria Tacos
Total time: 210 min
Yield: 4
Cuisine: Mexico · Jalisco
Ingredients: 1 kg beef chuck or short rib; 4 dried guajillo chilies; 2 dried ancho chilies; 1 onion; 4 garlic cloves; 1 tsp ground cumin; 2 bay leaves; 1.2 l water; 12 corn tortillas; 1 bunch cilantro, chopped

Origin: Mexico · Jalisco

488kcal

per serving · 250 g

195kcal

per 100 g

32 gProtein13 g / 100 g

22 gFat9 g / 100 g

35 gCarbs14 g / 100 g

Birria tacos are filled with beef braised for hours in a deep-red broth of dried chilies, onion and spices until it shreds easily. Corn tortillas are dipped in the fat skimmed from the broth, griddled with the meat until crisp, and served with chopped onion, cilantro and a cup of the hot consommé for dunking. They are rich, smoky and messy in the best way.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef, consommé

Not veganbecause of: beef, consommé

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefdried chilionionconsommécorn tortillacilantro

Recipe

4 servings210 min

Ingredients

1 kg beef chuck or short rib
4 dried guajillo chilies
2 dried ancho chilies
1 onion
4 garlic cloves
1 tsp ground cumin
2 bay leaves
1.2 l water
12 corn tortillas
1 bunch cilantro, chopped

Method

Toast and soak the chilies, then blend with half the onion, garlic, cumin and some water.
Put beef, chili sauce, bay leaves, salt and the remaining water in a pot; simmer covered for 3 hours.
Shred the beef and keep the broth hot as consommé.
Dip tortillas in the fat from the top of the broth, fill with beef and griddle until crisp.
Serve with chopped onion, cilantro and a cup of consommé.

How to make it lighter

Skim most of the fat off the broth and warm the tortillas without dipping them.
Fill tacos with more onion and cilantro and a little less meat.
Sip a small cup of consommé rather than a large bowl.

History

Birria originated in the state of Jalisco, where it was traditionally made with goat and served at celebrations. The beef taco version, often called quesabirria when cheese is added, spread from Tijuana and became a worldwide trend in the late 2010s.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →