Birria Tacos, The GG Way! *UPDATED*

Y’all….If you follow me on Instagram, you were lucky to see me make these on my stories. Check my highlights, I saved them. This recipe was a challenge. Seeing I never tried these before so I dont know how they taste. Lol! I see them everywhere and just decided to make em myself. I studied this recipe for a week. Everyone makes them different so I just adapted a few other peoples way and added my own flare. This was a fun recipe which Im going to do again a different way. So check back for a new recipe, til then enjoy this one!

*Please read ENTIRE recipe before making!

Birria Tacos with Consomme

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Ingredients

  

• The Meat:
• 3-5 lbs chuck roast cut into chunks
• 1 onion peeled but left whole
• 1 whole garlic bulb chop the top off but keep it whole
• 4 bay leaves
• 4 cloves
• The Sauce:
• 20 guajillo chiles cut stems off and take seeds out
• 5 ancho chiles
• 1 onion quartered
• 4 roma tomatoes quartered
• 1 cinnamon stick
• 4 bay leaves
• 4 cloves
• 1 tbsp ginger
• 6 garlic cloves
• 2 tbsp seasame seeds
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/4 cup vinegar
• 1/2-1 cup sugar optional
• a nice handful of cilantro
• The Tacos:
• tortillas
• mozzarella cheese
• 1/2 onion diced
• cilantro chopped

Instructions

 

• Start by adding your chuck roast, whole onion, whole garlic, 4 bay leaves and 4 cloves to a big pot. Cover with water and let it simmer for 2 hours.
• Meanwhile soak your chiles in hot water for about 20 minutes.
• After soaking. Discard that water and place your soaked chiles in a blender with a cup or two of fresh water or the broth your meat been simmering in. Also toss in the rest of your ingredients. Blend this up until smooth!
• Now strain your sauce with a mesh strainer. Do this as many times as you like until you get it nice and smooth. I did it twice.
• Taste for seasoning. It might taste a bit bitter. I haven’t mastered this technique yet. So add about 1/2-1 cup sugar.
• Remove the whole onion, garlic bulb, bay leaves and cloves from your meat thats been simmering. Now add your sauce to it. Mix well. Let this simmer for 30 minutes to 1 hour. I noticed when I let it simmer longer the flavors were better.
• Carefully take your meat out and shred it up.
• I got another big pot and strained the sauce one more time!
• Now the fun part. Dip your tortillas in the sauce and pan fry on medium heat with a little bit of oil on each side for 1-2 minutes. Add in your shredded meat, with some cheese and fold it over like a taco.
• 10. Garnish with raw onion onion and cilantro. Spoon the sauce in a bowl and dip your tacos! Thank me later!

Notes

Notes

This was my first time ever doing this recipe. Its not the authentic way. I literally studied this recipe for a week and just took bits and pieces from many people who made theirs.

In my Instagram stories I fried my chiles in oil then stewed them with the ingredients. I think that way made the sauce bitter. The way I explained in the directions above will cut some of that bitter taste out. Add sugar, it helps.

Add more seasonings if you like. I didn’t really measure so I kept it safe by saying 1 tsp. Taste as you go.

So I told you guys I was going to make this recipe again but switch it up a bit. I did Chicken Birria Tacos in a crockpot and they were fire!!! I used chicken thighs (you can use chicken breast) I seasoned them up a bit with adobo seasoning. That wasn’t needed but I couldn’t just throw unseasoned chicken in my crockpot! If you want to use beef, you can.  Now! The sauce. The first time I made the sauce, it was complicated for no reason. This time? Real simple. So if your doing my previous recipe, do the sauce this way. A lot easier! Both of these recipes are fun and delicious, so give it a try!