Ultimate Birria Tacos Recipe

When I say this is the ultimate tacos, I’m not even kidding. This birria tacos recipe from Guga Foods on Youtube tastes like it’s out of this world! The flavor-packed salsa, the oozing taste of the broth, and yes of course the meat! – talking about aroma and spices, it surely didn’t fall short. Ready to dig in? Learn the recipe in the video below.

Ingredients:

For Birria marinade

• 2 lb tomatoes
• 1 large sweet onion
• 20 garlic cloves (pestle mortar)
• 1 tbsp ginger paste
• 5 dry chili ancho
• 5 dry chili guajillo
• 5 dry chili arbol
• 1 tbsp spice berry
• 1 tbsp black pepper
• 1 tbsp cumin
• 1 tbsp oregano
• 1/2 stick cinnamon
• 3 tbsp salt
• 1/4 cup apple cider vinegar
• 2 l water

For green salsa

• 10 tomatillos
• 2 garlic cloves
• 1 serrano pepper
• 3 tbsp cilantro
• 2 avocado
• salat and pepper (to taste)

For red salsa

• 10 tomatillos
• 3 garlic cloves
• 1/2 white onion
• 20 arbol chili
• 3 tbsp cilantro
• salt and pepper (to taste)

Directions:

Step 1

Crush 20 garlic cloves using a pestle and mortar.  Put 1 tbsp ginger paste on it. In a pan, put a little bit of oil and cook up a large diced white onion. Stir until it becomes brown. Next, toss in the 2 lb diced tomatoes and let them cook for about three minutes. After this, prepare the chilies. Fry them up in a pan with a bit of oil. Slightly toast them to give more flavor. Cook for about a minute, then throw them in with the tomatoes followed by the ginger paste and garlic mix. Add 1 tbsp of oregano, 1 tbsp cumin, 1 tbsp black pepper, 1/4 cup of apple cider vinegar, and half a stick of cinnamon. Mix everything well. Season with salt. Cook it for about 5 minutes on medium heat. After 5 minutes, transfer it into a blender and blend it on high.

[social_warfare]

Step 2

Put the short ribs into a big pot followed by the birria marinade that was made earlier. Add 2 l of water. Bring it to a boil, then cover it up and let it cook for three hours. Moving on with the green salsa. In an oiled pan, toss 1o pcs of tomatillos. Cook them for about 5 minutes or until they charred up. Repeat this to the garlic and serrano pepper. Next, cut 2 avocados. After this, transfer everything to a blender and add a good amount of salt and freshly ground pepper. Blend it on high. Back to the short ribs, once the 3 hours is up, separate the ribs from the broth. Next, strain the broth using two sieves to make sure it’s strained well. After this, chopped up the meat well. Transfer the meat to a bowl, and cover it using a cling wrap. Put it in the refrigerator overnight as well as the broth or the consomme. Next, in making the red salsa, in an oiled pan, toss 1o pcs of tomatillos. Cook them until they are nicely charred up. After this, toss 3 garlic cloves, 1/2 diced white onion, and 20 arbol chilies. Place everything in a blender with the tomatillos earlier, 3 tbsp cilantro, and salt and pepper. Blend everything in high.

Step 3

The next day, pull the consomme and the meat out of the refrigerator. The consomme’s fat on top should be solid by now. Next, using tongs, carefully remove the fat out of the consomme and transfer it to a container. Chop some good amount of white onions and cilantro, and now you can cook the tacos. In a griddle, put the tortillas and then top it off with shredded Mexican white cheese (you can also use mozzarella cheese) and chopped meat. Fold the tortillas in half and pour over the consomme. Cook them, flipping them over from time to time. After this, transfer to a plate then serve.

Ultimate Birria Tacos Recipe