Tacos Tacos Tacos Recipe

Prepare chile sauce

Remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Place chiles in hot water to soak 15 minutes until softened. Drain and transfer to a blender with chipotle in adobo, garlic cloves, quartered onion, apple cider vinegar, ground cumin, oregano, salt and pepper and 1/2 cup beef broth. Blend until very smooth, adding more broth as needed to make a pourable sauce (about 3/4–1 cup total).

Season beef chunks with 1 tsp salt and 1/2 tsp pepper. Heat vegetable oil in a large heavy pot or dutch oven over medium-high heat. Brown beef in batches 2–3 minutes per side to develop color. Remove browned pieces and set aside.

Pour blended chile sauce into the pot, scrape up browned bits, add remaining broth (about 1.5 cups) and bay leaves. Return beef to pot, bring to a simmer. Cover and cook low on the stovetop or in a 300°F (150°C) oven for 2.5–3 hours, or until meat is tender and shreds easily. Alternatively use a pressure cooker for 45–60 minutes high pressure.

When done, remove beef, shred with forks, and return to the pot to coat with sauce. Adjust salt to taste. Keep warm until serving.

Pat shrimp dry and season with 1 tsp salt, 1/2 tsp pepper and smoked paprika. Set aside.

In a large skillet over medium-high heat, melt butter with olive oil. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant (don't let it burn).

Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove from heat, stir in lime juice and chopped cilantro. Taste and adjust seasoning. Keep warm and do not overcook.

Whisk together orange juice, lime juice, soy sauce (or Worcestershire), olive oil, minced garlic, ground cumin, chili powder, chopped cilantro, salt and pepper in a shallow dish or zipper bag.

Add steak, turning to coat. Marinate chilled for at least 1 hour and up to 8 hours (no longer for skirt/flank to avoid texture change).

Remove steak from marinade, pat dry. Heat a grill or heavy skillet to high heat. Grill or sear steak 3–5 minutes per side depending on thickness and desired doneness (aim for medium-rare to medium). Let rest 5–10 minutes, then slice thinly across the grain into bite-sized pieces.

Season pork pieces with salt, pepper, cumin and oregano. In a heavy pot or dutch oven heat vegetable oil or lard over medium-high heat. Brown pork in batches to develop color, about 4 minutes per side.

Return all pork to the pot. Add smashed garlic, bay leaves, orange juice and reserved orange peel (or a few strips), lime juice and 1 cup water. Bring to a simmer, then reduce heat to low, cover partially and cook gently 2–2.5 hours, stirring occasionally, until pork is fork-tender and liquid mostly reduced.

Increase heat to medium-high to render remaining fat and crisp edges, or transfer pork to a sheet tray and broil 3–5 minutes to crisp. Shred or chop pieces into bite-sized pieces. Adjust salt and keep warm.

Prepare birria sauce

Toast dried chiles briefly in a dry skillet 20–30 seconds per side. Soak in hot water 15 minutes. Blend softened chiles with garlic, onion, cinnamon stick, whole cloves, apple cider vinegar, oregano, cumin, 1/2 tsp salt and 1 cup beef broth until smooth, adding more broth to reach a pourable consistency.

Season meat with remaining salt and sear in a dutch oven with vegetable oil until browned on all sides. Pour in blended sauce and remaining broth to mostly cover the meat. Bring to a simmer, cover and cook low for 2.5–3 hours until meat is tender and falling apart. Skim excess fat if desired.

Remove meat, shred and return to pot to soak in the birria consommé. For tacos birria (quesabirria) reserve some consommé for dipping. Adjust salt.

Warm tortillas on a hot dry skillet or comal 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven until pliable.

For each taco, place 1–2 tablespoons of desired protein (barbacoa, shrimp, carne asada, carnitas or birria) in the center of the tortilla. For shrimp use about 3–4 shrimp per taco; for steak use 2–3 tablespoons; for beef/pork use shredded portions accordingly.

Top with diced white onion, chopped cilantro, a squeeze of lime, a spoonful of salsa, and optional pickled red onions and queso fresco. Add crema or sour cream if desired.

For birria quesatacos, lightly oil the tortilla, dip one side in warm birria consommé, place cheese on the tortilla, add shredded birria, fold and crisp in a skillet 1–2 minutes per side until cheese melts.

Serve immediately with lime wedges and extra consommé/salsa on the side.