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Beef Birria

Serve in small tacos and garnish with cilantro and onion.

Make these homemade birria tacos. Birria in a broth of dried chiles, served with chopped onion and cilantro. Dipping the tortilla in the broth, frying it in the comal and filling it with bir

Total Time: 180 minutes
Serves 10

Ingredients

2 pieces ancho chile cleaned, deveined, roasted and rehydrated
4 pieces guajillo chile cleaned, deveined, roasted and rehydrated
8 pieces cascabel chile cleaned, deveined, roasted and rehydrated
8 cloves garlic roasted
½ cup white onion roasted
1 teaspoon cumin roasted
1 teaspoon clave roasted
1 teaspoon pepper roasted
1 teaspoon oregano
Salt as needed
½ cup white vinegar
4 cups water
2 lb beef steak
4 pieces tomato roasted and blended
5 cups water
Chopped Onion
Chopped Cilantro
Northgate® Mini Corn Tortillas

Easy Directions

1 To make the salsa, blend chiles with garlic, onion, cumin, clove, pepper, oregano, salt and white vinegar until smooth. Set aside.

2 Add meat, adobo salsa and water to a large pot and cook for 2 hours. Add tomato puree and more water. Cook until reduced; season with salt to taste.

3 Dip Northgate® Mini Corn Tortillas in heated broth and place on a comal over medium heat.

4 Garnish your taco with onion, cilantro and serve with broth. Enjoy.