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Birria Tacos Recipe | Mob

4.8
4
Notes
5 hr cook
This birria tacos recipe is a game-changer for any dinner party. Tender, fall-apart beef short ribs are slow-cooked in a rich, flavourful broth infused with guajillo peppers, chipotle chillies, and adobo sauce. The beef is then shredded and stuffed into broth-soaked tortillas, giving the tacos a perfectly crisp exterior with a juicy, flavourful bite. Pair these tacos with fresh salsa, a generous squeeze of lime, and a side of chilli sauce for that extra kick. Whether you’re a fan of Mexican cooking or simply looking for bold flavours, these tacos will take your Tex-Mex experience to the next level. Perfect for dipping in the rich consommé, these tacos are guaranteed to hit the spot.
Birria Tacos
Serves
4
For the Birria Sauce
Onion
Garlic
Tomato
Dried Ancho Pepper
Dried Guajillo Chilli
Dried De Arbol Chilli
Dried Chipotles Chilli
Bay Leaf
Cumin Seed
Black Pepper
Dried Oregano
Beef Short Rib
Beef Stock
Salsa
Tomato
Red Onion
Coriander
Lime
To Serve
Mozzarella
Lime
Corn Tortillas
Salt
Vegetable Oil

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    Notes
    (4)

    W
    William W.
    7 days ago
    This was incredible, so flavourful and the homemade salsa really complements it immensely! I managed to find a local mexican grocers near me and got all the authentic ingredients and believe me it is worth it!
    H
    Holly L.
    10 days ago
    (edited)
    Absolutely delicious! Quite spicy though, I would probably use a few less chillies next time, but I will definitely be making again Easy to make also, the hardest part is finding the dried chillies and corn tortillas in the UK but I spent a small fortune and ordered these from Amazon - definitely worth it though and now I have them to use again. You can also put the short ribs in the oven on ~160 C for 4-5 hours rather than on the hob if you prefer. Just topped off the tacos with chopped white onion and coriander and served with lime wedges instead of the tomato salsa as just what I fancied. In the video Seema sears the short ribs before the onion and aromatics, but in the method description it says to do the onions and bits first then the beef after. Sure both ways are fine to do but just would be better if the method matched the video :) (edit- thanks for altering the method to fix this)
    N
    Nicky E.
    2 months ago
    (edited)
    Made this for the second time yesterday. I use much less chilli as it is otherwise very spicy, which we think takes away from the yummy flavours. Worth the time it takes to get the beef super tender. Oh yes- and a little sour cream on the side, too- especially if you do use all the chillis.
    M
    Matt J.
    2 months ago
    Ive could this on several occasions now. Its astoundingly good.

    Seema Pankhania

    Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

    Seema Pankhania
    View Chef profile

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