Birria Tacos Houston are a flashy East Village spot serving a range of tacos from a bright blue window. Its birria gets a lot of its beefy flavor from bone and marrow (like oxtail or short ribs) and meaty braising cuts like top round and brisket, which can be shredded for taco filling.
Birria Tacos feature slow cooked shredded beef and melted Oaxaca cheese served in corn tortillas and fried. Unlike carne asada tacos, which are typically grilled, these are dipped in the cooking broth and then fried to create a crispier texture. The dish is served with a side of chopped onion and cilantro with a small cup of consomme for dipping.
Traditionally, birria is made with goat meat, but if you are not a fan, you can make the tacos using beef chuck roast or even short ribs. The recipe will still be delicious, but the flavor will be slightly different. Many recipes call for a combination of these cuts as they tend to cook faster than goat and will yield more tender beef.
The ingredients in birria are typically toasted dried chiles and spices that are then rehydrated in water. The cook may also add tomato for added acidity to balance out the richness of the stew. The seasonings vary widely, depending on the cook, but you will often find ingredients like cumin, oregano, cinnamon, cloves and bay leaves in a birria recipe.
Most birria recipes will call for a lean cut of beef, such as the shank, because it is a budget-friendly option that cooks up tender and falls off the bone easily. You can make this dish on the stove or in the oven, but most people choose to make it in a slow cooker as it makes for an easy and hands-off meal.
A good birria recipe will also include onions and garlic for flavor. Some will use a variety of fresh and dried herbs, including thyme, oregano, cumin, bay leaves and cinnamon. The addition of chiles will give the broth its signature deep red color.
The birria can be made days ahead of time and stored in the fridge, as it will stay fresh and flavorful for quite some time. When ready to serve, heat a skillet over medium heat and dip each tortilla into the birria, making sure that it is thoroughly coated on both sides. Place a portion of the birria on half of each tortilla and top with 3 tablespoons of shredded cheese. Place another tortilla on top, press down gently and fry until the cheese is melted and the tortillas are crispy.
Oaxaca Cheese
Birria is a traditional ancestral stew that is cooked at a low heat. The stew itself contains shredded beef, vegetables and spices like cloves, cinnamon, and cumin. The dish is usually paired with handmade corn tortillas. The broth is also served with cheese on top.
This is an easy to make recipe, but it takes some time to prepare the birria, especially if you want to cook it in a slow cooker or Instant Pot. However, it is well worth the effort since the stew has a lot of flavor and can be served with many different toppings.
The best birria is made from a combination of bone-in cuts like oxtail, short ribs or beef shank and meaty braising cuts such as brisket or chuck roast. The meat is simmered until tender and seasoned with a combination of cloves, cinnamon, and cumin that adds an earthy and sweet spice to the savory broth.
Once the birria has been prepared, it should be strained to remove the fat that rises to the surface. The broth should be well-seasoned and served as a dipping sauce for the tacos. If the birria is made ahead, it should be stored in the refrigerator. The meat can be frozen for up to 6 months and reheated as needed.
To assemble the tacos, heat a large skillet or griddle. Fill a tortilla with birria and add a few pieces of Oaxaca cheese. The cheese should be melted before the tortilla is folded and fried until the edges begin to crisp. The birria tacos are typically served with chopped cilantro and white onion on the side for garnish.
Besides being delicious, the birria has a host of health benefits. It is high in protein, potassium and iron. It is also full of antioxidants that have anti-aging properties. It also contains good amounts of folate, vitamin A and niacin. So if you’re looking for a healthy meal, then look no further than these Birria Tacos. They are sure to be a hit with the whole family! They can even be enjoyed by vegetarians.
Guacamole
Traditionally Birria is served as a stew with rice and beans but it is also very popular to serve it with tacos. These tacos can be made quickly using the Instant Pot or slow-cooked on a crock pot over the weekend. Then on a busy weeknight, the beef can be reheated and used to fill street-style soft corn tortillas.
Birria is seasoned with a blend of herbs and spices including cumin, paprika, and oregano. It also contains dried ancho chiles which are not spicy but add some flavor and color to the broth. To make the birria, saute onions, garlic and cumin in a skillet before adding tomatoes and chilies. This mixture is then simmered until the chilies are soft and the liquid has thickened to your preferred consistency. This is then added to a bowl of beef broth and the flavors are combined.
To prepare the tacos, shallowly dip the corn tortillas into the very top layer of the consomme, allowing it to absorb some of the oils/fats that float on the surface. This helps to make the tortillas extra crispy and tasty. Keep the dipped tortillas warm in a warm oven until ready to serve.
Then to assemble the tacos, place a large spoonful of guacamole into the center of each tortilla. Next, layer with the braised beef and shredded Oaxaca cheese. Top with a sprinkle of cilantro and a squeeze of lime juice to serve.
These cheesy, succulent and crunchy tacos are easy to prepare making them perfect for a weeknight meal when time is short. The birria can be made ahead of time in the Instant Pot or on the slow cooker, and then re-heated when you want to assemble your tacos. Alternatively you can use store-bought birria if you prefer not to make your own. Just be sure to check the label carefully for ingredients and preparation instructions. Also, if you don’t have access to Oaxaca cheese, monterey jack, mozzarella or a Mexican blend will work just as well. Oaxaca cheese is available at many specialty markets and online.
Consome
Birria is one of the most unique and complex-tasting sauces in Mexican cuisine, and these tacos are a perfect way to enjoy it. You can use birria to make a savory beef stew, as a dipping sauce for tacos or as an ingredient in an enchilada. It is also a versatile and easy recipe to cook at home, and it freezes well too.
The most common method of preparing birria is to simmer it on the stove, but it can also be made in an oven or even in a slow cooker. Either way, you will need to simmer the meat for hours until it is tender and falling off the bone. If you want to save some time, you can prepare the birria a day ahead of time and refrigerate it until you are ready to make the tacos.
It is important to skim the fat that forms on top of the birria broth before serving. This will prevent the tacos from becoming greasy. Once you have skimmed the fat, pour the liquid into a shallow bowl that is large enough to dip your tortillas into.
A good birria will have a smoky flavor from the toasted chiles that are often used. This will give the dish a richer taste and it is an essential part of many birria recipes.
Depending on the recipe, you may also add garlic and onions to the birria. It is also common to include tomatoes to add color and acidity to the stew. Some birria recipes will also call for vinegar to cut the richness of the broth.
To serve the birria tacos, place a warm corn tortilla in the liquid fat from the birria and fold it over a handful of shredded brisket and Oaxaca cheese. Once it is folded, put the taco in a hot skillet or on a plancha and let it cook for a few minutes until the tortilla is crispy and the cheese is melty. Then, serve the birria tacos with a small bowl of birria consomme for dipping. You can also garnish with cilantro and chopped onions for a complete meal.