Birria Tacos

This is not birria. Birria = goat. This is beef and is more accurately described as barbacoa than birria. I get it. Birria is SO HOT RIGHT NOW, so you gotta get some birria content up, and you gotta make it so someone who can't source goat can still have birria. But this isn't it. And that person who can't source goat literally can't make birria.

Recipe worked as written. Felt there was a little too much clove flavor with the amount called for but that's a matter of personal taste. Would suggest melting and crisping up cheese if one is going to use a griddle to make quesatacos.

Tried several Birria recipes i found online, this one was more expensive and sadly did not match the flavor of the other recipes

Great 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!

Making 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)?

Here in CA. Birria is made with Goat.

I'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!

I absolutely love your recipes!

I 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.

Suggestions for using leftover adobo?

Let 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.