Authentic Birria Taco Recipe: Slow-Cooked Perfection In A Dutch Oven

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Birria Taco Recipe Dutch Oven

Classic Birria Tacos

Point: Start by marinating beef chuck roast in a mixture of dried chilies, garlic, onion, and Mexican spices overnight.
Point: Sear the marinated beef in a Dutch oven until browned on all sides.
Point: Add beef broth, bay leaves, and a splash of vinegar to the Dutch oven.
Point: Cover and cook in the oven at low heat for several hours until the beef is tender and can easily be shredded.
Point: Serve the shredded beef in warm corn tortillas with a sprinkle of chopped cilantro, diced onions, and a squeeze of lime.

Birria Quesatacos

Point: Prepare the beef as in the classic birria tacos recipe.
Point: Fill corn tortillas with shredded beef and shredded Oaxaca cheese.
Point: Heat a skillet or griddle over medium-high heat and cook the tacos until the cheese is melted and the tortillas are crispy.
Point: Serve the quesatacos with a side of consomé for dipping.

Birria Tacos Enchilados

Dutch Oven Beef Birria Tacos
Dutch Oven Beef Birria Tacos

Point: Make a red salsa by blending dried chilies, tomatoes, garlic, and spices.
Point: Cook the shredded beef in the red salsa until heated through.
Point: Fill corn tortillas with the beef and top with crumbled queso fresco, chopped onions, and cilantro.
Point: Bake the tacos in the oven for a few minutes until the cheese is melted.
Point: Serve the enchilados with a side of lime wedges and extra salsa for dipping.