Birria Tacos Recipe
Slow-braised top sirloin, peppers, onions, jack & colby cheese, radish, scallions
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Ingredients
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Meat and Marinade
Vegetables and Toppings
Method
Preparation of Marinade and Meat
- 1
Prepare the Marinade
In a medium saucepan, add the dried guajillo and ancho peppers. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes until softened. Remove from heat and let cool.
- 2
Blend the Marinade
Once the peppers are cool, transfer them to a blender. Add garlic cloves, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to make a smooth paste.
- 3
Marinate the Meat
In a large bowl, combine the top sirloin with the blended marinade. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Cooking the Birria
- 4
Sear the Meat
In a large pot or Dutch oven, heat a little oil over medium-high heat. Remove the marinated meat from the refrigerator and sear it on all sides until browned, about 5-6 minutes.
- 5
Slow Cook the Meat
Add the remaining beef broth to the pot, cover, and reduce the heat to low. Let the meat simmer for 3-4 hours, or until tender and easily shredded.
- 6
Prepare Vegetables
While the meat is cooking, chop the onion and bell pepper into small pieces. Set aside.
Assemble the Tacos
- 7
- 8
- 9
Prepare Tortillas
In a separate pan, warm the corn tortillas over medium heat until pliable.
- 10
Assemble Tacos
Place a generous amount of shredded birria on each tortilla. Top with sautéed vegetables, jack and colby cheese, sliced radishes, and chopped scallions.
Serving
- 11
Serve
Serve the birria tacos with a side of the broth for dipping.