Any birria recipes?
- Thread starter JohnTak
- Start date
Quesabirria Tacos
Nothing like these Campfire Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
overthefirecooking.com
timothy
TVWBB 1-Star Olympian
Copy that, thanks!Quesabirria Tacos
Nothing like these Campfire Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
This is one I used, minus the burger or not.
OMG this looks good.
I've had Birria tacos but this is over the top. https://www.chilesandsmoke.com/smoked-beef-birria-burgers/ My Son sent me the link. We are making these soon!
tvwbb.com
Mark_E
TVWBB Super Fan
My first birria tacos were from a food truck last fall and they were really very good. So I made my first homemade birria tacos last December and I was completely blown away. My wife too. Way better than the food truck, and the food truck was really good! There are just layers of flavor. It's kind of indescribable. Absolutely amazing. They'll change your life. You may be tempted to change your religion. Homemade birria tacos are my new birthday dinner. Here's the recipe I followed and it came out great.
www.chilipeppermadness.com
The hardest part is sourcing the ingredients, especially the peppers. Guajillo peppers are key. It's a long involved cook too. But fun.
Adjustments - I've done this four times so I have some experience. I would cook the tomatoes down for a half hour before adding them, steam out some of that water, otherwise the sauce is too soupy and not thick enough. Also, I would add a hefty amount of tallow (rendered fat) to the birria to be used later when you fry the tortillas. Otherwise, there is a good chance you'll run out, which is common with this cook. I used beef shank (it's got the bone marrow) and nice marbled chuck roast with lots of fat. And some short ribs. I actually used 6 lbs of meat - the bones are removed later.
Good luck.
Birria Tacos Recipe
This is my favorite birria tacos recipe with juicy, tender shredded beef simmered in chili sauce on lightly fried tortillas, so huge on flavor.
www.chilipeppermadness.com
The hardest part is sourcing the ingredients, especially the peppers. Guajillo peppers are key. It's a long involved cook too. But fun.
Adjustments - I've done this four times so I have some experience. I would cook the tomatoes down for a half hour before adding them, steam out some of that water, otherwise the sauce is too soupy and not thick enough. Also, I would add a hefty amount of tallow (rendered fat) to the birria to be used later when you fry the tortillas. Otherwise, there is a good chance you'll run out, which is common with this cook. I used beef shank (it's got the bone marrow) and nice marbled chuck roast with lots of fat. And some short ribs. I actually used 6 lbs of meat - the bones are removed later.
Good luck.
Last edited:
timothy
TVWBB 1-Star Olympian
That's the authentic way they do it in Mexico. Couple Taquerias next door in Aurora do that also.