This tasty Bone Broth Birria Tacos may be just one of our favourite recipes so far, we are in love! We researched some of the recipes of Birria Tacos on the internet and adapted these recipes with our Bone Broth. Imagine these tacos with the fried and crispy meat and cheese sticking out the top, being dunked into a deep red consommé.
These are the most FAMOUS Tacos! They are probably the most famous tacos you will find on social media. Birria is a deep rich broth and meat usually served as a stew that’s slow-cooked until the beef is tender and fall-apart juicy and delicious.
What makes them famous is that the tacos are broth-dipped corn tortillas with cheese, fried until crispy, then dunked in birria broth for a delicious finish. We are making them extra special because we used our BONED Broth. You just might be making them every week!
Bone Broth Birria Tacos
- 7-8 cups Beef or Chicken BONED Broth
- 4 lbs chuck roast, cut into 4 large chunks
- 2 lbs short ribs
- 1 large white onion, dry skins removed, cut in half crosswise
- 1 garlic bulb, cut the narrow top off, no need to peel
- 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
- 5 bay leaves, dried
- 8 guajillo chiles, stems cut off and seeds removed
- 1-2 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- 1 tsp salt, (adjust to taste)
- 14-16 corn tortillas
- 2 cups quesadilla cheese, or any good melting cheese
- 1 medium onion chopped, optional
- 1 bunch cilantro chopped, optional
In a large pot, add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with bone broth and water. Next, add oregano, cumin and salt, stir to combine. Bring to a boil.
After 30 minutes, skim the top of the pot to remove impurities.
Put the peppers in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency. **If you have a high-powered blender, it results in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional!
Strain the peppers if needed to remove bits of skin.
Add the blended peppers into the broth and stir to combine.
Add in the chili powder as desired to get a nice deep red colour to the broth. optional
Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on its own. (remove the lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired.
Take out the onion, garlic, carrots, and bay leaves from the broth. (save them if you want!)
Remove the meat from the broth and cut it into large chunks for serving. Remove any bones.
TO SERVE AS A STEW:
Serve a couple of pieces of meat into a bowl, spoon broth on top.
Top with diced onion and fresh cilantro. Serve with a wedge of lime to squeeze in.
TO MAKE QUESABIRRIA TACOS:
Take out the meat from the broth, and finely chop until only small pieces remain.
Heat a large skillet/griddle over medium heat.
Dip the corn tortilla into the reserved grease from the broth then place on the heated griddle, top with the chopped meat and cheese.
Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional grease onto the tortilla while it cooks if you need more colouring to the tortilla.
Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot.
- Top tacos with fresh cilantro and onion if desired.
Serve with a bowl of birria broth topped with onions and cilantro on the side and dip the tacos into the broth while eating.