Birria Tacos Recipe
Braised Brisket, Oaxacan Cheese, Cilantro Onion Salsa
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Ingredients
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For the Birria
For the Salsa
For Serving
Method
For the Birria
- 1
Prepare the Chiles
Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them.
- 2
Blend the Marinade
In a blender, add the toasted chiles, garlic cloves, cumin, oregano, salt, and black pepper. Pour in 1 cup of beef broth and blend until smooth. If needed, add more broth to help blend.
- 3
Marinate the Brisket
Place the beef brisket in a large bowl or zip-top bag. Pour the blended marinade over the brisket, ensuring it is well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- 4
Cook the Birria
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Remove the brisket from the marinade and sear it on all sides until browned, about 5-7 minutes. Add the remaining beef broth and bay leaves. Bring to a boil, then cover and reduce heat to low. Simmer for 3-4 hours, or until the brisket is tender and easily shredded.
- 5
For the Salsa
- 6
- 7
For Serving
- 8
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas until pliable, about 30 seconds per side.
- 9
