Spice up your Birria Tacos!
1 beef neck (about 1-¾ lb.), cut in half
1 beef shin (about 1-¾ lb.)
¼ cup + 1 Tbsp. oil
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
1/4 cup apple cider vinegar
1-¾ cups beef stock
1 can (14.5 oz.) crushed tomatoes
2 tsp. salt
1-½ Tbsp. Mexican Allrounder
½ cup olive oil
5 chilies of your choice, cut in half, seeded
4 garlic cloves, peeled, cut in half
1 can (14.5 oz.) crushed tomatoes
1 cup beef stock
1 Tbsp. Mexican Allrounder
Juice from ½ of a lime
10 flour tortillas (8 inch)
14 oz. cheddar cheese, shredded
2 red bell peppers, chopped
3 fresh tomatoes, chopped
3 green onions, sliced
1/2 bunch of cilantro, chopped
For the Meat
For the Sauce
For the Tacos
Rub salt evenly onto the beef neck pieces and shin. Heat ¼ cup oil in a Dutch oven over high heat. Add the seasoned beef pieces and cook them for 8 minutes or until all pieces are evenly browned, turning them occasionally. Transfer the beef pieces to a bowl. In the meantime reserve the drippings in a skillet; set the beef pieces aside.
Add onion and garlic to the drippings in the skillet; cook it over medium heat for 3 minutes, then add the Mexican Allrounder; cook and stir for 1 minute.
Add vinegar to the ingredients in the Dutch oven; cook for 3 minutes while stirring constantly to scrape the browned bits off the bottom of the pan. Add the beef stock and crushed tomatoes; stir it and bring to a boil. Add the beef pieces; simmer with the lit on over medium-low heat for 1 hour.
For the sauce, heat the olive oil in a small skillet over medium heat. Add the chilis; cook them for 5 minutes on each side or until they are lightly browned on both sides. Add the Mexican Allrounder; cook and stir for 1 minute. Spoon into a blender.
Add garlic, crushed tomatoes and beef stock to the chilis in the blender; blend it until it’s smooth. Add to the beef mixture and stir. Simmer for another 3 hours.
Cut the avocados lengthwise in half; remove and discard the pits. Spoon the avocado flesh into a large bowl; mash it with a fork to desired consistency. Add the lime juice and salt, and mix well.
Skim fat off the surface of the liquid in the Dutch oven; discard the skimmed fat. Use tongs to transfer the beef pieces from the sauce to a large bowl; pull meat into shreds using 2 forks. Season the meat with salt and Mexican Allrounder.
To prepare the tacos, heat 1 Tbsp. oil in a large skillet over medium heat. Briefly dip both sides of 1 tortilla into the sauce, then add it to a hot skillet; cook for 1 minute, turning after 30 sec. Sprinkle some of the cheese over half of the tortilla; top with some of the shredded meat, mashed avocados, bell peppers, tomatoes, green onions and cilantro. Fold the tortilla in half and cook until crisp on both sides, turning once. Remove from the skillet.
Repeat with the remaining tortillas and filling ingredients.
Tip: Place the assembled tacos in a 225°F oven to keep warm while preparing the remaining tacos.
Homemade Birria Tacos
Fancy some Mexican street food at home? Surprise your guests with our authentic, spicy Birria Tacos. You need to allow some time for this recipe because the meat has to cook for 4 hours in order to become really tender and juicy. Our Mexican Allrounder gives our tacos an authentic Mexican kick!
More Mexican Recipes
Discover more Mexican recipes in our recipe world and let yourself be tempted by dishes like our Quesadilla with Chicken. For the vegetarians among us, our Vegetarian Fajitas or Enchiladas are great alternatives.
- Serving Size
- 1 serving
- per serving
- 50 grams
- 54 grams
- 52 grams