Authentic Birria Taco Recipe: A Taste Of Mexico In New Zealand

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Classic Birria Tacos

Ingredients:

Birria Tacos - Ang Sarap
Birria Tacos – Ang Sarap

1 kg beef brisket
1 onion, diced
4 cloves garlic, minced
2 bay leaves
2 tsp cumin
2 tsp oregano
1 tsp smoked paprika
1 can diced tomatoes
2 cups beef broth
Salt and pepper to taste
Corn tortillas
Queso fresco, chopped cilantro, and lime wedges for serving

Steps:

Season the beef brisket with salt and pepper. In a large pot, sear the brisket on all sides until browned. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until translucent. Add the bay leaves, cumin, oregano, and smoked paprika. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes and beef broth to the pot. Return the brisket to the pot and bring to a simmer. Cover and cook for 3-4 hours, until the beef is tender and easily shreds.
Remove the beef from the pot and shred with two forks. Return the shredded beef to the pot and simmer for an additional 30 minutes to allow the flavors to meld.
Heat the corn tortillas on a griddle until warm and slightly charred. Fill each tortilla with the birria beef and top with queso fresco, chopped cilantro, and a squeeze of lime.
Serve hot and enjoy!

Birria Tacos with a Spicy Twist

Ingredients:

1 kg beef chuck roast
1 onion, diced
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
2 tsp cumin
2 tsp paprika
1 tsp cinnamon
1 can fire-roasted tomatoes
2 cups chicken broth
Salt and pepper to taste
Flour tortillas
Sliced avocado, pickled red onions, and chopped cilantro for serving

Steps:

Season the beef chuck roast with salt and pepper. In a large pot, sear the roast on all sides until browned. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until translucent. Add the chipotle peppers, cumin, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
Add the fire-roasted tomatoes and chicken broth to the pot. Return the roast to the pot and bring to a simmer. Cover and cook for 2-3 hours, until the beef is fork-tender.
Remove the beef from the pot and shred with two forks. Return the shredded beef to the pot and simmer for an additional 30 minutes to allow the flavors to meld.
Heat the flour tortillas on a griddle until warm. Fill each tortilla with the birria beef and top with sliced avocado, pickled red onions, and chopped cilantro.
Serve hot and enjoy the spicy twist of these birria tacos!