Birria de Res Tacos (Beef Birria Tacos) Recipe

I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again.

Where's the liquid in this recipe? (1/4 cup of reserved pepper water and the juice from the tomatoes and peppers doesn't cut it) You really need to add in an additional quart of liquid here somewhere, either water or beef broth to actually have any kind of sauce, especially for dipping

I followed this recipe as written, although not written very well. For an experienced cook, things can be figured out, but for someone just learning to master things in the kitchen, it’s a bit confusing. That being said, it was a lot of steps. The recipe states that if it is cooked in a crockpot, it will lose flavor but I disagree now that I have cooked as written. It was good enough to fix again but I will tweak it next time to give the meat more flavor. The sauce is good, but without dipping the taco, it’s pretty bland. I’ll use a slow cooker next time for simplicity and season the meat a bit more at the end of cooking, and might use canned fire roasted tomatoes (drained). Note to newbies in the kitchen: The tomatoes go in the blender after they are roasted, along with the peppers and spices.

Nowhere in the detailed recipe directions did it say what to do with the tomatoes once you have charred them (It did say what to do with the tomatoes in the first, "How to Make" condensed version of the reipe, however.). Logical thing was to add to the sauce in the blender, which is what I did. I also added a bit more of the chile water. I also prefer crispy taco shells so I deep fried my shells. Turned out great!

I enjoyed this as did my family. However, 1/4 cup of chile water is not enough. You really do need more to make it right. Otherwise, it all evaporates as you cook it down, leaving chile paste. And the tomato's go in the blender with everything else. It does not give you that information in the directions. As for straining, that's a personal preference. It's not "necessary" but if you don't want to get any chile skin pieces at all, then strain. Otherwise, mix and drop it all in the pot with extra chile water from the boil. Don't over cook the meat either or it'll dry out on you. Otherwise, it was tasty.

I made this recipe twice. First as published up to the point of making the tacos (I chose to make burritos instead of tacos using freshly made pico de gallo). I liked it so much that I decided to make it as my offering to our sturgeon-fishing party during our trip to the Rainy River (three of us happen to love to cook). Because one of was group was somewhat sensitive to spicy heat, I substituted pasilla peppers for the chili de arbol peppers and also used a leaner bottom round roast instead of the chuck roast. It was not quite as flavorful as the first but still really good. It was served with Mexican rice and Calabacitas con Elote (Zucchini with Corn). I vacuum bagged it and made the sides fresh as the Birria was warming in a pot. It travels well refrigerated (and probably frozen and thawed). Great do-ahead meal. I plan to make it regularly for burritos (one of my go-to lunch preparations. Thanks for a great recipe.

This birria recipe is one of the best I've had! This recipe does take some time to make, but it's worth every single minute. The meat is so tender, flavorful and delicious and the tacos are just the best. Leftovers are even better. I had plenty of birria tacos and also had an omelette with birria (so good!) If you've never had birria, do yourself a favor and make this recipe asap, you won't be disappointed. A couple notes though - I would wait to preheat the oven until Step 7. The prep time does take some time, at least an hour. Also, the recipe forgot to mention to add the tomatoes in the blender in step 7 and I almost forgot to add them! Like other reviewers mentioned there is not much extra sauce left for dipping, but thankfully the meat is full of flavor that dipping was not needed, but it would be nice to have. So, next I would definitely add about 1 cup of broth or water to the sauce.

I do this in the instapot instead of the slow cooker. Takes approximately 50 minutes in the instapot. EVERYONE who has tried them has loved them.

There is no way 1/4 cup of reserved liquid is enough volume to make a consume. Even in the video what is in the bottom of the pot after braising is a paste. Needs about 1 quart of beef stock

I've never had Birria before and wanted to try something new. The meat was so tender and flavorful! I did not have chile de arbol and used a combo of guajillo and ancho (...3 ancho and 9 guajillos I think) as that's what I had on hand. I wish the recipe specified the seasoning amounts to be used. In the future I would use 1/8 teaspoon for everything and use maybe 1/4 teaspoon of Mexican Oregano. However, I think it would be best to just add a light dash of each and taste as you blend the ingredients to see what it needs more of. Thank you for the recipe!

I made it and it turned out great! The only thing I would add is to make sure its Mexican Oregano (you can get this in the ethnic spice aisle usually for 98 cents or so el guapo, etc. but it will just say "oregano"). I used canned tomatoes (fire roasted) to save time and they worked just as well. Thanks! Great recipe!

My kids loved it! New time I will not cut into cubes first, and I will save more juice for dipping, but the flavor was so good! There were no leftovers.

Recipe needs more clarification on spice amounts. Not enough liquid so I doubled the sauce. 3 hours is enough cook time maybe even less so it’s not dry. Straining it is a pain but it does produce a smoother sauce.

I used a can of fire roasted tomatoes instead of roasting the fresh tomatoes. Also gave me a bit more liquid. Loved it!

There was little to no flavor per directions. I seasoned the meat and the marinade and still needed to add tons more. I don't think I will use this recipe again.

YUMMY 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

My husband said these were the best tacos he ever had

Bro, I feel unstoppable after eating this.

Fabulous and no changes

Everyone loved it ❤️