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Margarita city birria tacos how to#

The first step is to prepare the beef, then make the consomme, then assemble and cook the tacos. I made this recipe in my Instant Precision Dutch Oven.

Margarita city birria tacos how to#

How To Make Birria Tacosįor a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page. Arbol chilis are quite hot, so use them sparingly. Next on the spice level come the dried chipotles, followed by the arbol chilis. The guajillo, pasilla, and ancho chilis are milder with various fruity notes. I like my birria tacos smoky and a wee bit spicy. Yes, there are a lot of chilis in this recipe! They provide the flavor, and there’s plenty of it! You can mix and match with the chilis to find your perfect combination. Fatty is good for this Mexican taco recipe! So Many Chilis! If your beef has a bone in it, add extra weight to make sure you get enough meat. Bottom round (or rump roast), chuck roast, and blade roasts are all fine. You want a cheap, fatty cut of beef with lots of connective tissue.

Dried arbol chili peppers – Chile de arbol.

Use canned chipotles in adobo if you can’t find the dried chilis.

Dried chipotle chilis – Use 1 or 2 whole chilies.

Mexican oregano – Not to be confused with regular oregano.

Beef roast – A 3-4 pound pot-roast type cut works best.

Aside from the chilis, there aren’t many birria ingredients.

These are perfect for meal prepping and the meat freezes well.

The meat is versatile and can be used in a variety of dishes, not just tacos.

But I’m jumping ahead! Want to know how to make the best Birria Tacos? Here’s how! Then, the magic happens and you get to dive into these tacos with dipping sauce. You start with a big, old tough hunk of beef (traditionally, authentic birria tacos are made with goat meat, but I used beef) and cook it low and slow with a bunch of chilis and other aromatics for hours. Making this Mexican dish is a labor of love. In fact, I have a hard time eating regular tacos after these – they’re just that good. They’re so crispy, so juicy, and so flavorful, it’s almost unbelievable. I wish we had smellavision, and even better, tasteavision. The picture just doesn’t do these delicious beef birria tacos justice. As an Amazon Associate, I earn from qualifying purchases.

Here’s the best part – they’re not hard to make, and I’ll show you how! Grab a napkin and get ready to dig in!

Not taco sauce, but a rich consomme made from meat drippings and meat juices. Imagine this: a crispy but still saucy hot taco filled with tender meat, a bit of cheese, and before you bite into the meaty goodness, you dunk the taco into a bowl of sauce. Birria Tacos are all the rage right now for a good reason: they’re so.