Tacos have been a staple in Mexican cuisine for centuries, with a myriad of delicious fillings wrapped in a tortilla. However, birria tacos have recently taken the food world by storm, offering a new twist on the traditional taco. Birria tacos, with their rich, flavorful filling and crispy, juicy shell, are a game-changer for taco lovers.
What Makes Birria Tacos So Special
Birria tacos are not your average tacos. These gems of Mexican cooking are traditionally filled with tender, fall-apart meat from a spicy and savory stew known as birria. Originally, birria was made with goat meat, but today, it’s more commonly made with beef due to its accessibility and crowd-pleasing flavor.
The magic of birria tacos, however, doesn’t stop at the filling. The tortilla is dipped in the rich, fatty broth left from the stew, and then fried to a crispy perfection. This process not only imparts incredible flavor to the tortilla but also gives it a delightful crunch that makes birria tacos truly addictive.
The Origins of Birria Tacos
Birria originated in the Mexican state of Jalisco but has quickly spread throughout the country and beyond. The traditional birria is a spicy stew made with goat meat or mutton, slow-cooked until it’s tender and juicy. The stew is typically served with tortillas on the side, allowing diners to make their own tacos.
However, the idea to stuff the birria directly into the tortilla, dip the whole thing into the stew, and fry it up took birria tacos to a whole new level. This ingenious culinary innovation has been a hit far and wide, making birria tacos a global sensation.
The Perfect Birria Tacos
While birria can be made with a variety of meats, beef is often the go-to choice for birria tacos. Beef shank, with its mix of lean meat and rich marrow, is particularly favored. However, you can also mix it up with other cuts of beef for texture and variety. Some prefer leaner cuts like sirloin, while others opt for fattier options like short ribs.
For the ultimate flavor, the meat is marinated in a blend of spices, vinegar, and peppers. Guajillo peppers, which are sun-dried and have a mild to medium heat, are a common choice. They add a touch of authentic Mexican flavor to the stew. If you can’t find Guajillo peppers, though, other dried Mexican peppers like ancho, new mexico, california, or pasilla can be used as a substitute.
Another crucial ingredient for the marinade is chipotle peppers in adobo. These peppers, which come in a can, add a smoky, spicy, and slightly sweet flavor to the stew. They’re a staple in many Mexican dishes and are widely available in supermarkets worldwide.
The Art of Making Birria Tacos
Creating birria tacos may seem like a daunting task, but with a bit of patience and the right guidance, it’s definitely achievable. Here’s a simplified step-by-step guide to making your own birria tacos at home:
Prepping the Ingredients
- Soak the dried peppers: Boil water in a pot and then remove it from the heat. Soak the dried peppers in the hot water for about 15 minutes to soften them.
- Season the meat: While the peppers are soaking, cube your roast and season it with salt and pepper.
- Blend the marinade: Combine all the marinade ingredients, except for the cloves, bay leaves, and cinnamon, in a blender. Once the peppers are soft, cut off their tops and let the seeds fall out. Add the peppers to the blender and blend everything into a smooth paste.
Marinating and Cooking the Meat
- Marinate the meat: Coat the meat in the marinade and let it sit for at least two hours or, ideally, overnight. The longer the meat marinates, the more flavorful it will be.
- Cook the stew: Saute the onions until they’re golden and translucent. Then add the marinated meat, cover it with chicken stock, and add the remaining spices. If you’re using an Instant Pot, cook the stew on high pressure for 45 minutes. If you’re using a slow cooker, cook the stew on low heat for 4-6 hours.
Assembling and Frying the Tacos
- Shred the meat: Once the stew is cooked, remove the meat from the pot and shred it. You can also fry up the shredded meat for some extra crispiness and heat.
- Warm up the tortillas: This will make them soft and pliable. You can use a tortilla warmer or simply wrap the tortillas in a damp paper towel and microwave them for 30 seconds.
- Fill the tacos: Dip the tortillas in the stew and then fill them with the shredded meat, onions, cilantro, and cheese.
- Fry the tacos: Fry your tacos in a non-stick skillet over medium heat until they’re crispy. This should take about 2-3 minutes per side.
And there you have it – homemade birria tacos! Serve them with a side of the stew for dipping and enjoy the burst of flavors in every bite.