Birria Tacos

Birria tacos have been the taco rage on the internet for the past year. They are traditionally made with goat or sheep, but we didn't have a billy goat running around at the Meat Church, so we substituted beef. Feel free to experiment with flavors of various proteins. Dipping the tortillas into this Mexican stew and then sautéing them adds a tasty flavor depth.

We created our tacos with our Barbacoa Recipe as our base for the meat. However, feel free to use this recipe!

Meat Church How To YouTube Video: https://youtu.be/F9p1BHlPeNU

Ingredients

• Birria Stew
• 3 lbs of meat (Beef cheeks, chuck roast, short rib oxtail are all good options)
• 2 T Meat Church Holy Cow
• 1 T olive oil

• Adobo ingredients
• 3 dried ancho chiles
• 3 dried guajillo chiles
• 1 onion, diced
• 1 head garlic, minced
• 4 roma tomatoes, chopped
• 4 C beef stock, divided
• 1/2 C Cider Vinegar
• 1 T Olive oil
• 1 t oregano, dried
• 1 t ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Other
• Dozen corn tortillas
• 1 bunch cilantro, chopped
• 1 C Cotija or Oaxaca shredded cheese

Prepare the Adobo Sauce
Remove the seeds and stems from the chiles. Sauté over medium heat until lightly toasted and fragrant. Add to a blender (don't blend yet). Set aside.
Sauté the onions for a few mins. Add roma tomatoes and continue cooking. Add this mixture to the blender.
Add 2 C of the stock, vinegar and all dry ingredients to blender. Blend until smooth.

Prepare the Meat
Lightly season the meat with Meat Church Holy Cow. Heat a large cast iron skillet with a little olive oil over medium heat. Lightly sear\brown all sides of the meat. Pay dry and set aside.

Cook the Meat
Place the meat, the adobo sauce and remaining beef stock to an aluminum steam pan with foil. Braise in a smoker at 225 until fork tender which should be 5 or so hours. Alternatively this can be done in a slow cooker. 

Assemble the Tacos
Remove the meat from the broth. Shred and set aside.

Ladle the broth into a bowl.  Add couple pinches of cilantro.

Dip corn tortilla into the broth and pan fry for 30 seconds per side. Add shredded meat & cheese. Fold and fry on both sides at 1 minute per side.

Serve along side additional broth for dipping. Enjoy!