Birria Tacos
Birria Tacos are also known as wet tacos. The beef is marinated in adobo sauce and then braised low and slow until it just pulls apart so beautifully. The corn tortillas are then dipped into the braising liquid and quickly pan fried to get a slight golden crispiness on them. Filled with the delicious beef and queso then topped with onions and cilantro. Serve the braising liquid on the side to dip the tacos in. I’m telling you these are worth the effort! The couple extra steps really make these tacos something special!
Ingredients
- 2 lbs beef chuck roast
- 1 1/2 onions peeled and quartered, 1/2 onion peeled and small diced
- 4-5 garlic cloves, peeled
- 2 bay leaves
- 1/4 cup adobo sauce (I used the adobo from my can of chipotle peppers)
- 1 qt unsalted beef stock
- 1 qt water
- salt and black pepper to taste
- canola oil
- 1/3 cup fresh cilantro
- 8-10 corn tortillas
- lime wedges
Directions
Preheat the oven to 300 degrees.
Place the chuck roast in a large bowl and cover with the adobo sauce, rub it all over to make sure its completely covered. Season all sides with salt and pepper.
Place a dutch oven or braising pan on the stove over medium heat with a little bit of oil. Sear all sides of the beef about 5-7 minutes. Remove from the pan and pour in the onions and garlic. Cook for another couple minutes until they start to turn golden. Place the beef back into the pot and cover with the beef stock and water. Add in the bay leaves, cover and cook for about 5-6 hours. Just until the beef shreds apart easily.
Remove the beef from the stock and place in another bowl, using a fork shred finely, cover with tin foil. Strain out the braising liquid. Pour some into a small bowl to dip the tortillas into and the rest into a sauce pan to place back on the stove to keep warm.
In a small bowl add in the 1/2 onion small diced and the chopped cilantro together and set aside.
Heat a large skillet over medium heat, using a paper towel dipped in a little canola oil rub the inside of the skillet.
If serving two tortillas per taco only dip one into liquid covering the whole thing. Place into the skillet with the second tortilla and top with 1/4 cup beef and queso. Fold the taco over and cook the other side for just a minute or two until golden. Cook in batches and then place on serving plate. Top the tacos with the onion cilantro mixture and lime. Then serve the braising liquid on the side. Enjoy!!
