Birria Tacos

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• 1 onion
• 2 carrots
• 2 tomatoes
• 1 pepper

Chop your vegetables in a bowl

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• 250 g beef chuck

Sauté your meat in onion and garlic until it’s not red on the outside. I used beef chucks but lamb meat is the traditional way to go.

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• 2 tbsp Arbol pepper paste

Add Arbol paste ( or arbol peppers) and all the other vegetables. I was not able to find guajillo peppers but if you can, don’t hesitate to put them in.

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• 75 ml water
• 1 cinnamon stick
• 2 bay leaves

Add water and spices . I used cinnamon, bay leafs and salt.

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Let it simmer for about 3-4 hours depending on the time you have.

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• 200 g masa harina
• 1 tbsp salt

Meanwhile prepare your tortillas. I used 200g of blue-ish masa harina, 1 tsp salt and 75 mL of water. If you buy tortillas from the store, try to find fresh ones. ( This makes about 8-9 tortillas)

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• tortilla press

Smash your tortillas with a press or simply use some plastic wrap and a bottom rounded dish. Cook them in a pan by flipping every 10 seconds until brownish spots appear.

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• blender

After the stew has been cooked, throw all the vegetables in a blender and blend them together as a paste. Combine the paste back in to the pot. At this point the meat is so soft that it can be shredded by a fork.

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• 20 g parsley

Prepare the consumé by combining the stew with parsley and onion when ready to serve.

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• 100 g queso fresco

Dip the tortillas in the stew and fry them in a pan to crisp up. After that put queso fresco cheese (mozzarella also works) and meat on the tortilla, fold into a taco and let it fry in the pan until the cheese is melted and the outside of the taco is crispy.

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• 1 lime

Enjoy the tacos with lime on the side. If you have leftover consume, don’t worry! You can prepare so many different dishes such as various chilli, soup, etc.

Enjoy your meal!