Tacos de Birria (Birria Tacos) - Recipe from Price Chopper
Tacos de Birria (Birria Tacos)
Crispy, cheesy, and packed with bold, slow-simmered flavor, these handheld favorites are worth every minute of the wait. Perfect for when you're craving something comforting, yet indulgent. Found in our 2025 Spring Gatherings magazine.
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Crispy, cheesy, and packed with bold, slow-simmered flavor, these handheld favorites are worth every minute of the wait. Perfect for when you're craving something comforting, yet indulgent. Found in our 2025 Spring Gatherings magazine.
- In large stockpot, heat beef, garlic, bay leaves, onion, salt, black pepper and 8 cups water to a simmer over medium-high heat; reduce heat to low and cook 2 hours or until liquid is reduced by half.
- In large skillet, heat 1 tablespoon oil over medium-low heat. Add chile peppers; toast 1 minute or until fragrant, stirring frequently. Transfer chile peppers to blender. Add vinegar, ginger and 2 cups beef cooking liquid; purée on high until smooth.
- Add allspice, cloves, oregano, cumin and chile mixture to stockpot; cover and cook 1 hour or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups beef mixture.
- In blender, blend stock and remaining cooking liquid in stockpot on high until smooth. Makes about 4 1/2 cups sauce.
- Stir 1/2 cup sauce into beef mixture. Heat 2 tablespoons oil on griddle or nonstick skillet over medium heat. Working with 1 tortilla at a time, brush both sides lightly with sauce and add to skillet; cook 1 minute. Turn tortilla, and place 2 tablespoons cheese on right side and 1/4 cup beef mixture on opposite side; cook 2 minutes or until cheese is slightly melted. Fold cheese-topped side of tortilla in half over beef; cook 4 minutes or until crisp, turning once. Repeat with remaining oil, tortillas, sauce, cheese and beef. Makes 16 tacos.
- Serve tacos with remaining sauce garnished with cilantro, lime wedges and/or onion, if desired.
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