Birria Tacos
A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce.
A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce.
Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.
Lively sparkling rosé.
Tried several Birria recipes i found online, this one was more expensive and sadly did not match the flavor of the other recipes
Read MoreGreat recipe! The tacos tasted like the ones we’ve had from restaurants. It wasn’t spicy but had lots of flavor. I followed the recipe to a T except for adding 8 cups of water to the mixture. My Le Creuset was only 6.7 qt so I initially added a liter of water to the mixture and added another 500 ml after two hours of cooking in the oven. The meat was tender after 3 hrs at 300°F. Totally worth the effort and we definitely have enough for a few meals!
Read MoreMaking these now. Sauce is delicious! Can I cook meat in a crock pot instead of dutch oven ( I don't have a large enough Dutch oven)?
Read MoreHere in CA. Birria is made with Goat.
Read MoreI've made this twice now, my family loves it! My husband is from Mexico and it was so nice to serve up authentic tacos de birria! It was a bit of work but I froze the adobo and it made the second time quicker. Now I'm going to make red sauce enchiladas with the beef! Yumm!
Read MoreI absolutely love your recipes!
Read MoreI followed the recipe for the adobo and ended up with roughly 5 cups of the mixture. How much of it is needed for this recipe? I don't see a quantity listed.
Read MoreSuggestions for using leftover adobo?
Read MoreLet me just say this recipe is AMAZING!!!!!!!!!!!! A labor of love? Yes, but it was worth it. Had to purchase the chiles on Amazon. That was 2 days and $25. Then let the meat marinate overnight in the Adobo. Then let the broth cool for many hours in the fridge to take off the congealed fat. Those cuts of meat are fatty so best to allow time for this. Only problem - dipping the tortillas in the Adobo broth made them fall apart. Maybe brush them with the broth next time. But overall it was fantastic and worth the effort. Thank you.
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