Birria Taco Recipe Help

[ssandy_561]

I am wanting to make Birria Tacos this weekend since they look like they are absolutely delicious.

What wouldn't be better than to griddle fry a taco in the beef love the stew creates.

I have been looking on the interweb for a recipe but they all seem to be different. The only thing that seems to be consistent is the use of Guajillo Chilies.

Does anybody have a go to recipe that they use when they make Birria Tacos?

Thanks for any information.

Steve

[mnavarre]

I've made this one a couple of times, it's very good. I usually either leave the carrots out or only use a couple as I'm not a fan of mushy carrots, they do add good flavor though. And definitely make the chili oil.

[barelfly]

Ok - I just watched this video....that chile oil she makes takes it over the top for me! OMG! That is the one difference from how I have made my tacos but will most definitely be adding this to my process!

Thank you for sharing!

[58limited]

Ijust watched this video too. I think the chili oil looks amazing. I already have some home made Chinese chili oil by the stove, will definitely make this Mexican version - I might add some dried red Hatch chilies to it and will definitely try the hotter version with chili petines I have some at the side of the house.

[ALapeno]

This is a sous vide recipe but sounds and looks delish. I'm sure we could smoke the meat instead of sous vide. https://www.youtube.com/watch?v=db8KvJjyRuo . This one is in Spanish, I can help translate, although easy to follow. https://www.youtube.com/watch?v=g2F5RO6vNSs . Good luck and if you try this recipe...you must invite me

[barelfly]

Here you go! I’ve made this a few times and posted about it. Last week I made these and did better on the broth and it was perfect! The first time I made this, I forgot to serve broth with the tacos, which really does take this dish over the top!

https://www.foodandwine.com/recipes/birria-tacos

my parent’s were with us when we had these, they said they were the best tacos they have had. Here’s a few pics I have from when I have made them. A few things I do differently - the adobo sauce I use comes from the Taco book I have, which is dynamite! I also only use chuck roast. I have not used short ribs in combination with chuck roast.

the Adobo recipe calls for these chiles - ancho, guajillo and chipotle morita. I can send you a copy of the adobo recipe if you are interested?

[realdocBBQ]

Here's the recipe I used a few weeks back - it was incredible!

[barelfly]

ssandy_561 so did you end up making tacos this weekend? I’m craving these now after watching one of the videos above!

[ssandy_561]

I got lazy and got busy doing some tiling. Probably some time after the first of the year I’ll try.

[Troutman]

I'm about ready to launch my own Taco Chronicles here based on the hit series with the same name on Netflixs. As such I've been researching various tacos, their history, what region they come from, etc. True Birria comes from the sate of Jalisco and its capital city Guadalajara. If you've ever visited Puerto Vallarta, that's Jalisco. Anyway the authentic birria is made with goat. Birria translates "sorry" which means the local indigenous people were forced to eat goat that the ruling Spanish considered stinky and beneath them.

The recipe evolved out of having to marinade the rather tough, stinky meat in a lot of chilis and strong flavors to knock the wild out of it. Therefore true birria is just that, marinated goat that's braised in a consume within a clay oven until it's fall apart tender. Served on corn tortillas bathed in the juices with onion and cilantro, plus a little salsa of course, and you have authentic birria taco.

Of course its gotten to be very popular here in the States recently. Made primarily from lamb, beef, I've even heard chicken, it's morphed into something quit a bit different. Here's a recipe that's about as close to "authentic" as I could find. Not sure you want to go this route, but if you use beef or even lamb, it should turn out very close.

https://www.vallartaeats.com/birria-taco-origins

[ofelles]

Troutman That looks like a good recipe. Sounds good a a taco. I make a Jalisco-Style Goat Stew that I really like.

[Troutman]

Actually ofelles your Jalisco style stew is also considered birria. That's the other popular way it's served down there. Considered a delicacy, they have it at wedding feasts.

[mnavarre]

Troutman I think the reason most people think of birria as Birria de Res is, well, just search for "birria" on YouTube Birria de Chivo doesn't even show up. Add in the fact that goat is hard to source for most people, beef is easily available, and some people get all squidgy when you tell them they're eating goat. And even around here, where Mexican food is ubiquitous, Birria de Chivo is hard to find. Most places that have birria on the menu have beef, in fact I can think of one place that does chivo in my neighborhood (it's damn good). Down in Barrio Logan or closer to the border might be a different story, and I'm sure there's places I don't know about, but that's my impression.

And if you haven't run across it in your research there's a series on YouTube called All the Tacos that's pretty good, it's in spanish with subtitles and the host is mostly drunk, but it's still good. Here's the one on birria:

[barelfly]

Ha! Taco Chronicles, one thing I remember most - late night tacos for the borrachos! And I would totally go to the taco spot for a late night snack......in fact, may have done this in the past year, although the tacos weren’t anything like what You would get at one of these spots!

[Troutman]

mnavarre All good points, beef and lamb are the mainstays up here. I even read where Birria de res was championed by those in Tijuana who didn’t like the Jalisco stew either. I had the tacos in PV a couple of years ago. I’ll be doing mine with cabrito,I have a source.

[58limited]

Wish I would have seen this thread the other day. I made goat birria this week and it turned out great. I'm using it for tacos mainly. I've never had birria or birria tacos so I made this blind but followed recipes found on the net, especially this one:

http://www.edibleaustin.com/index.ph...ated-goat-stew

The inspiration to make this came from ofelles post on Jalisco-Style Goat Stew (https://pitmaster.amazingribs.com/fo...tyle-goat-stew) and from everyone basically raving about birria tacos.

I sourced the goat meat from a local Mexican market - it was not in the display case, I had to ask for it. It was packaged and frozen in bulk so I had them cut some about 3" thick, it was 4.5 lbs with the bones.

I dry brined it for 48 hours then rubbed with black pepper and a blend of guajillo, ancho, pasilla, cascabel, and arbol powders that I ground myself: about equal amounts of the guajillo, ancho, and pasilla powder and 1/3 the amount of the cascabel and arbol powder. Then I smoked the meat at 200* for 3 hours or until about 135* in the center before adding to the Dutch oven with the adobo - cooked with the bones until fall apart, about 4 hours.

For the adobo sauce I followed the recipe as directed but used lemon juice instead of orange juice and I used both the dried arbol and the dried cascabel peppers and I added 1 tsp cumin powder. Plus, I added three dried Hatch red chilis.

While that was cooking I made the stew. I used half of the Roma tomatoes called for, subbing tomatillos for the rest. I also doubled the onion and garlic, added three jalapenos from the garden (small, 1/2 the size of store bought), two very small poblanos (also from the garden), and three serranos - all roasted then purreed in the blender.

This is really good! I can't get enough. I made two tacos last night and immediately made two more. Here I am at breakfast time and I'm craving these tacos.



Here is a cut and paste of the recipe in case the weblink goes bye bye:

Birria (Chili-Marinated Goat Stew)

http://www.edibleaustin.com/index.ph...ated-goat-stew

Recipe

• For the goat:
• 1 pounds lb. goat meat
• 1/2 pounds lb. goat foreshank
• 1/2 pounds lb. goat ribs
• Salt
• 2 dried pasilla chilies, veins and seeds removed
• 3 dried ancho chilies, veins and seeds removed
• 2 dried guajillo chilies, veins and seeds removed
• 3 dried de árbol or cascabel chilies
• 3 garlic cloves
• 1/2 teaspoons peeled and grated ginger root
• 2 allspice berries
• 1 teaspoons dried oregano
• 1/2 teaspoons thyme
• 1/2 cups orange juice
• 1/2 cups apple cider vinegar
• 1/2 cups rice vinegar
• 2 teaspoons dried marjoram
• For the stew:
• 1 1/2 pounds 1½ lb. Roma tomatoes, dry roasted
• 1/2 white onion, dry roasted
• 1 garlic clove, dry roasted
• 1 teaspoons dried oregano
• 2 tablespoons vegetable oil or lard
• 8 cups chicken broth or water
• Salt, to taste
• Garnishes:
• 1 white onion, diced finely
• 1/4 cups dried oregano
• 6 lime wedges
• 1/2 cups salsa picante (homemade or store-bought)
• 18 corn tortillas
• Salt, to taste

Birria (Chili-Marinated Goat Stew) Directions

• Rub the meat generously with salt, cover with plastic wrap and refrigerate.
• Place the chilies in a bowl, cover with boiling water and soak for 10 to 15 minutes, or until soft. Remove and transfer the chilies to a blender along with the garlic, ginger, spices (except the marjoram), orange juice and vinegars. Pass through a strainer and reserve.
• Remove the meat from the refrigerator and rub the chili-vinegar adobo marinade on the meat. Cover with plastic warp and refrigerate for one day.
• Place the seasoned meat and the adobo marinade into a Dutch oven, add the marjoram and cook, covered, in a 325° oven for 4 to 5 hours, until tender.
• Meanwhile, blend the tomatoes, onion, garlic and oregano for the stew until smooth.
• Heat the vegetable oil or lard and fry the stew mixture until the color darkens. Add the chicken broth or water, season with salt and reserve.
• When the goat meat is tender, cut it into small pieces and place into individual bowls. Ladle the warmed stew over the meat and serve with the garnishes on the side.

[ofelles]

Okay, I want one or three!

[58limited]

ofelles Honestly, they are like Lay's potato chips: you can't eat just three

[EdF]

Thanks for the detailed recipe and procedure!