Birria Tacos Recipe
Slow braised brisket, Corn tortillas, Monterey Jack, cilantro, onion, consumme,, tortilla chips on the side.
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Ingredients
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Meat Preparation
Taco Assembly
Method
Meat Preparation
- 1
- 2
Cook the Brisket
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the brisket with salt and black pepper, then sear on all sides until browned. Remove the brisket and set aside.
- 3
Simmer with Broth
In the same pot, add chopped onion and sauté until translucent. Stir in the chili mixture and cook for 2 minutes. Place the brisket back in the pot, add the remaining beef broth and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours or until the brisket is tender and easily shreds.
Taco Assembly
- 4
- 5
Prepare the Tortillas
In a skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 6
- 7
Serve with Consommé
Serve the tacos with a side of the reserved broth (consommé) for dipping, along with tortilla chips on the side.