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Birria Tacos As Made By Burrito Feliz Philly

Food truck Burritos Feliz Philly shares how to make birria at home! Serve the stewed meat in tacos, quesa-birria, or burritos with the broth (consomé) alongside for dipping, or serve the birria and broth as a stew garnished with cilantro and onion.

Tasty Team
89% would make again
Total Time

4 hr 30 min

4 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

4 hr

4 hr

Birria Tacos As Made By Burrito Feliz Philly
Total Time

4 hr 30 min

4 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

4 hr

4 hr

Birria Tacos As Made By Burrito Feliz Philly

Ingredients

for 8 servings

  • 13 cups water (3 L), divided
  • 5 dried ancho chiles
  • 5 dried pasilla chiles
  • 12 dried guajillo chiles
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 tablespoon freshly ground black pepper
  • 8 cloves garlic
  • 3 oz table salt (85 g), divided
  • 2 oz white vinegar (25 mL)
  • 5 lb bone in beef short ribs (2267 g), or lamb shoulder, lamb shank, oxtail, beef cheeks, beef chuck

For Serving (Optional)

  • tortilla
  • shredded cheese
  • fresh cilantro, chopped
  • white onion, diced

Nutrition Info

  • Calories 588
  • Fat 31g
  • Carbs 18g
  • Fiber 7g
  • Sugar 0g
  • Protein 57g

Estimated values based on one serving size.

Preparation

  1. Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
  2. Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
  3. Strain the liquid through a sieve into the container with the peppers.
  4. Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
  5. Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
  6. Add the sauce, reduce the heat to low, and cook for 3–4 hours, until the meat is tender and falling apart.
  7. Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
  8. Enjoy!
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