Tacos de Birria

Tradicionales tacos de birria con res.

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Step 1

Remove the stems and seeds from the dried chiles, toast them for 20 seconds per side over medium heat, and soak them in hot water for 15 minutes. In a pot with oil, sauté the tomatoes, onion, and spices over medium heat for 8 to 10 minutes, until the tomatoes soften and the aromas deepen.

Step 2

Blend the sauté with the hydrated chiles and a little of their soaking water until completely smooth. Strain the adobo for a silky texture, free of chile skins.

Step 3

In a pot, place the meat with the salt and cover it with the adobo and enough water. Cook covered over low heat for 3 to 4 hours, until the meat falls apart easily with a fork.

Step 4

Strain the cooking liquid and remove the meat to shred it. Set aside the consommé and the red fat that floats on top, which you will use to brown the tortillas.