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Birria Tacos Recipe

Name: Hussong’s Cantina Hendersons Birria Tacos Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pounds Chuck roast; 1 pound Lamb shoulder (optional); 5 pieces Guajillo chiles; 5 pieces Ancho chiles; 2 tsp Cumin; 1 tsp Oregano; 6 pieces Garlic cloves; 2 pieces Bay leaves; 2 tsp Salt; 1 tsp Black pepper; 4 cups Beef broth; 1 tbs White vinegar; 12 pieces Corn tortillas; 1 cup Chopped onion; 1 cup Chopped cilantro; 2 pieces Lime wedges; 1 cup Queso fresco (or cheese of choice)

Inspired by Hussong’s Cantina Henderson

Time4h

Serves6

Make Birria Tacos Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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ROHZALEE

coffee-infused campari, mezcal, sauza tequila, dubonnet rouge, nutmeg smoky, luminous, zesty

smoky · zesty · bittersweet

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Ingredients

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Meat and Marinade

3 pounds Chuck roast

1 pound Lamb shoulder (optional)

5 pieces Guajillo chiles

5 pieces Ancho chiles

2 tsp Cumin

1 tsp Oregano

6 pieces Garlic cloves

2 pieces Bay leaves

2 tsp Celtic sea salt

1 tsp black pepper

4 cups Beef broth

1 tbs White vinegar

Taco Assembly

12 pieces Corn tortillas

1 cup Chopped onion

1 cup Chopped cilantro

2 pieces Lime wedges

1 cup Queso fresco (or cheese of choice)

Method

Marinade Preparation

Prepare the Chiles

Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.

Soak the Chiles

Place the cleaned chiles in a pot with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 15 minutes until softened. Drain and let cool.

Blend the Marinade

In a blender, combine the soaked chiles, garlic, cumin, oregano, vinegar, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to help blend.

Marinate the Meat

In a large bowl, combine the chuck roast and lamb shoulder (if using) with the blended marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Cooking the Meat

Brown the Meat

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Remove the meat from the marinade and brown it on all sides, about 5-7 minutes.

Add Broth and Bay Leaves

Once browned, add the remaining beef broth and bay leaves to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until the meat is tender.

Shred the Meat

Remove the meat from the pot and shred it using two forks. Discard any fat and return the shredded meat to the pot with the broth.

Taco Assembly

Warm the Tortillas

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.

Assemble the Tacos

Place a generous amount of shredded meat on each tortilla. Top with chopped onion, cilantro, and queso fresco.

Serve

Serve the tacos with lime wedges on the side for squeezing over the top.