Birria Tacos
Slow-cooked meat in a complex chile-spice broth, served in tortillas with onion and cilantro. Tortillas are dipped in the braising liquid and crisped, then filled with shredded meat and toppings.
Ingredients
Method
Pat meat dry and season generously with salt and black pepper on all sides.
Remove stems and seeds from dried chiles. Toast chiles lightly in a dry skillet for 30 seconds per side, then soak in 1 cup hot water for 10 minutes until softened.
Blend softened chiles and their soaking water with garlic, cumin, oregano, and cinnamon into a smooth paste using a blender or food processor.
Place meat in slow cooker. Add onion halves, bay leaves, and broth. Stir chile paste and vinegar into the liquid.
Cover and cook on low for 6 hours (or high for 3–4 hours) until meat is very tender and shreds easily with a fork.
Remove meat from liquid, allow to cool slightly, then shred into bite-sized pieces. Strain braising liquid through a fine-mesh sieve; discard solids. Skim fat from the surface if desired.
Heat a skillet or griddle over medium-high heat. Pour braising liquid into a shallow bowl for dipping.
Dip one tortilla at a time into the hot broth for 1–2 seconds per side, then place on the hot skillet. Cook until the edges begin to crisp and char, about 1 minute per side.
Fill each crispy tortilla with shredded meat, diced red onion, and fresh cilantro. Fold or roll.
Serve immediately with lime wedges and reserved braising broth on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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