Jalisco tacos are an extremely delicious red stew. They are even the most exquisite that you can find in all of Mexico. In addition, these cannot be absent from celebrations and cookouts. In fact, Jalisco tacos are ideal for hangovers, and for this reason, they are required after the celebrations.
This dish is served in the form of tacos, mulitas, tortas, or quesadillas. But, specifically speaking of birria, this refers to the stew. This is made with goat meat that is cooked for a few hours with different seasonings. For example, garlic, dried chili peppers, and spices. In order to produce an exquisite consommé. On the other hand, birria can be loose or thick. This will depend on the preparation of it.
To learn a little more about this recipe, chef José Moreno gives us some tips. In fact, he is the co-owner of the New York Birria-Landia truck.
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Jalisco tacos: About the meat
One of the main things José highlights is that bones are needed for the broth to taste good. In fact, the same happens with other dishes where the flavor is focused on the broth. Therefore, the exquisite flavor of José’s birria is derived from bone and beef marrow. His favorite cut of bone is the beef shank and he purchases this through a wholesale butcher. However, when he started with smaller batches, he used beef short rib.
The ribs are one of the best parts to braise. And, best of all, they are easy to cook. Also, José recommends cuts like the round top or the brisket to complement it. Because these are great for stew. And, these will add a juicy, crumbly topping on the Jalisco tacos.
Chili stuffed tacos
Additionally, José mixes dried chilies to add more flavor to the dish. And, at the same time, these give it a very characteristic dark red color of birria. However, despite this, José says that classic birria should not be too spicy. He clarifies that the base of his birria is guajillos, therefore, you cannot make birria without these. Guajillos are the most popular and common chili peppers in Mexican cuisine. Also, these add a sweet flavor that is complemented by other types of chili.
As if that were not enough, José complements the Jalisco tacos with dried or smoked jalapeños. In fact, this adds a bit of spice and smoke to the complexity of the birria.
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Jalisco tacos: cooking time
Something very important to keep in mind is that José cooks his birria for several hours. Because this cooking time allows to break and soften the breast. All this while leaching the beef bones of all the flavor. At first glance, this looks like a fairly laborious process. But, after putting everything in the pot, you will have 5 hours to do any other activity.
Thanks to these ideas, below, we are going to present you a recipe. Birria can be served in different ways. But, there is no denying that the Jalisco tacos dyed with the fat of the birria make it crunchy. Also, this helps melt Oaxaca cheese and create a mini quesadilla. Nor can you forget to serve this exquisite dish with a consommé garnish. Because half the thrill of eating birria is topping it up with a tasty broth.
Simple Jalisco tacos recipe to make at home
Yield: This recipe makes 6 to 8 servings.
Preparation time: 5 hours and 15 minutes
- 5 dried guajillo chilies
- 3 dried morita peppers
- 3 dried pasilla chili peppers
- 1 1/2 tablespoon vegetable oil
- 2 pounds beef brisket or veal roast
- 2 pounds oxtail, short rib, or beef shank
- Kosher salt
- Freshly ground black pepper
- 10 garlic cloves
- 6 cloves
- 1 cinnamon stick
- One teaspoon dried oregano
- 1 1/2 teaspoon cumin seeds
- 3 Roma tomatoes, halved
- 1/4 cup white wine vinegar
- 1 large onion, quartered
- 5 bay leaves
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Jalisco tacos: Preparation
1.- The first thing you have to do is preheat the oven to 350 ° F. Then, in a large heavy-bottomed pot, add the guajillo, morita, and pasilla chiles. Followed by this, you should toast the chilies for a maximum of 2 minutes. In fact, remember to move them frequently so they don’t burn. When the chiles are done, place them in a medium bowl and cover with boiling water. Here you should use approximately 3 cups.
Then, with the help of a small bowl, completely submerge the chiles. And, let them sit for 20 minutes until they are flexible and rehydrated. Remove the chiles, but keep the liquid.
2.- While you let the chilies soak, season them with salt and pepper. Also, you should increase the heat in the oven and add vegetable oil. Here it is recommended that you work in batches. Therefore, brown the meat well for 6 to 7 minutes on the breast side. And, for 4 to 5 minutes for the parts of the bone. Then remove the seared meat onto a plate or cutting board.
3.- Next, you must place the dehydrated chili peppers, garlic, and cloves in the blender. Also, add the oregano, cumin seeds, tomatoes, vinegar, and 1 ½ chili liquid. Blend these ingredients until the mixture turns into a paste.
4.- The meat
After this process, return the meat to the pot over medium heat and add onion and bay leaves. Add the chili paste and enough water to cover the meat. For example, this could be 3-4 cups of water and keep the birria on low heat.
5.- Remove the Dutch oven from the heat, cover it and move it to a preheated oven. Then cook the birria for 4 to 4 ½ hours until the meat is tender. Next, discard the bay leaves and onion and place the meat on the cutting board. Shred the meat and preserve all the broth.
6.- Taste the consommé and add pepper and salt to taste. In fact, the type of birria you like will depend a lot here. Therefore, you may want a thinner consommé. But, if you want to dilute it, add more water, chicken, or beef broth. Then bring these items to a simmer and season again.
7.- The birria can be stored for up to 5 days. But, only by keeping it in the fridge in airtight containers.
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