Birria Tacos Dipped In Broth Recipes

BIRRIA TACOS (QUESOTACOS)

Steps:

• Cook the birria. Prepare the birria according to recipe instructions, either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker) or on the stovetop. Once the beef has been cooked, shred it into bite-sized pieces, then toss the beef in its broth until it is evenly coated.
• Heat the oven to 250°F. Heat a large non-stick sauté pan or cast iron skillet over medium high heat. Briefly dip a few corn tortillas (as many will fit in the pan in a single layer) in the top layer* of the birria broth, so that the tortillas are coated with the broth on both sides, then lay the tortillas in a single layer the hot pan.
• Immediately fill half of each tortilla with a small handful ofaqswerfe shredded cheese and a spoonful of shredded birria beef.
• Once the cheese begins to melt, carefully fold the tortillas over in half. Then continue to fry the tacos for 1 to 2 minutes per side, or until crispy. Once the tacos are ready to go, carefully transfer them to a baking sheet.
• Repeat this process to continue making more tacos, meanwhile storing the baking sheet of prepared tacos in the oven (for up to 20 minutes) to keep them warm and crispy.
• Serve the tacos warm, garnished with lots of toppings, along with small individual bowls of the leftover birria broth for dipping.

BIRRIA TACOS WITH CHILE BROTH

Steps:

• Place the meat in a large bowl and cover with cold water. Add the vinegar and 2 teaspoons salt, and let sit for 20 to 30 minutes. Drain, then rinse well with cold water.
• Place the rinsed meat in a Dutch oven or other ovenproof pot, cover with water (at least 3 quarts), add 4 teaspoons salt and stir. Bring to a rolling boil over high heat, then reduce the heat to low and skim foam from the surface. Cover and cook for 2 hours.
• Meanwhile, heat a medium saucepan over medium-low. Once hot, toast the avocado leaves, flipping them as they cook, until fragrant, about 1 minute. Remove from the saucepan.
• Place the chiles in the saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the chiles are completely rehydrated and plumped, about 10 minutes. Transfer the chiles to a blender, add 1 cup of the cooking liquid and purée until completely smooth.
• Uncover the meat, stir in the guajillo chile purée and drop in the toasted avocado leaves. Cover again and continue to simmer until the meat is so tender it falls apart when a fork is inserted, 1 1/2 to 2 more hours. Discard the avocado leaves and season the broth to taste with salt. (At this point, the birria can be cooled to room temperature, then covered and chilled for up to 3 days. If you'd like, you can remove and discard the solidified fat from the broth before reheating on the stovetop.)
• Transfer the meat from the broth to a platter, discard the bones, shred the meat and moisten with some broth. Season the meat to taste with salt and divide the remaining broth among serving bowls or cups. If you'd like, you can skim the fat from the surface of the broth.
• To serve, set out the tortillas, onion, cilantro and lime wedges to assemble tacos with the meat and to season the broth. Eat the tacos and drink the broth as a chaser.

BEEF BIRRIA TACOS

Steps:

• Warm the beef broth that you've reserved from cooking the barbacoa beef. Heat a large non-stick griddle over medium-high heat.
• To prepare the tortillas, carefully dip them in the broth to coat using tongs. Place on the hot griddle to warm, about 60-90 seconds per side. Fill the tortillas with the barbacoa beef and any additional toppings then gently fold in half and continue to heat until warmed through and/or cheese is melted (if using.) Serve warm.