Birria Tacos

 

      Although not traditional Birria Tacos this recipe closely resembles on the basis of what we could procure to prepare them.  This choice was easy for us as we chose Steak Ums for the beef.  This recipe centers on good, seasoned beef and as such our version was a success. 

      This recipe centers on beef simmered and even crock potted with many seasonings.  It also uses small corn tortillas that will be cooked, and drenched in the sauce, stuffed, and fried prior to serving.  

Marinade the beef in this marinade

1-pound slivered beef

Small corn tortillas 

Guajillo Peppers or sauce

1 chopped onion

1/4 cup vinegar

1/2 cup crushed tomatoes

5 cloves garlic

1 tsp oregano

1/2 tsp paprika

1/2 tsp Ancho chili powder 

1/2 cup Hatch Chiles, sliced

3/4 cup Oaxaca cheese

       Prepare a marinade of beef, Adobo, Guajillo Pepper Sauce, chiles, paprika, oregano, tomatoes, garlic, onions, and cilantro.  

Marinade

      Heat Steak Ums in medium hot skillet, chopping and simmer while stirring.  Remove meat and add to marinade.  Place in crockpot and simmer on low for 4-5 hours. 

      Heat skillet medium hot.  If you use Steak Ums, then braise here and set aside.  Pour cooked marinade into large shallow bowl.  Place corn tortilla in sauce to cover.  Remove tortilla from marinade and lay flat in hot skillet.  Fill tortilla with beef, mixture, more Hatch Chiles, cheese, and then fold over and continue cooking.  You are now cooking taco over skillet heat.  Flip to finish both sides.  

Ready to start

Heating dipped tortillas and stuffing

Fold and fry both sides in hot skillet

       When cooked, remove from skillet and serve with refried beans, rice, etc.  This batch made 8 tacos, but if I were to modify anything I would add more meat and make 6 tacos.  

Plate o' birria tacos

"So many tacos, so little time"

331.9 million Americans

WiFi provided by Texas AT & T Wireless