Birria tacos

Nathan

Nathan

SF VIP
Location
High Desert- Calif.
I saw a Pioneer Woman episode recently where she prepared Birria tacos...I had to have some right away! :)
I had a chuck roast on hand, I decided to cube it up so it could better absorb the flavors...put it in the crock pot.
Here's the ingredient list:

5 dried ancho chiles,

5 dried New Mexico chiles,

4 dried chile de arbol,

4 Roma tomatoes, halved

1 white onion, quartered

8 cloves garlic

4 cups beef broth

1 tablespoon vegetable oil

3 pounds chuck roast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1/4 cup apple cider vinegar

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

2 cinnamon sticks

2 dried bay leaves

I didn't have any Ancho or New Mexican chilies or coriander, but I had everything else except that I forgot to add the chile de arbol...๐Ÿคซ


Anyway, I let it all slow cook for 8 hours 'til it was ready, and served on corn tortillas along with some fresh salsa that I had made.
 

I saw a Pioneer Woman episode recently where she prepared Birria tacos...I had to have some right away! :)
I had a chuck roast on hand, I decided to cube it up so it could better absorb the flavors...put it in the crock pot.
Here's the ingredient list:

5 dried ancho chiles,

5 dried New Mexico chiles,

4 dried chile de arbol,

4 Roma tomatoes, halved

1 white onion, quartered

8 cloves garlic

4 cups beef broth

1 tablespoon vegetable oil

3 pounds chuck roast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1/4 cup apple cider vinegar

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

2 cinnamon sticks

2 dried bay leaves

I didn't have any Ancho or New Mexican chilies or coriander, but I had everything else except that I forgot to add the chile de arbol...๐Ÿคซ "

Anyway, I let it all slow cook for 8 hours 'til it was ready, and served on corn tortillas along with some fresh salsa that I had made.
Click to expand...

I'm going to make this again, incredibly the local supermarket had each and every one of the chiles that were listed in the ingredients, but that I did not have on hand...

PXL_20230530_201713447.jpg
 
DebraMae said:
Just curious, what are New Mexico chile pods? Never heard of that.

I cannot even find poblanos here.
Click to expand...
I had not heard of New Mexico chile pods until I came across this recipe. It appears to be a cultivated type of red chili, having a heat rating of about 800-1,400 Scoville units, which makes it a rather mild chili.

This is a chili I bought today, the label on the bin calls it a pasilla, the girl(hell I think she's 50 by now) at the checkstand says if it's fresh it's a Pasilla, if it's dried it's a Poblano).

PXL_20230531_001824176.MP.jpg


As you can see, some would call it and "ancho"....<shrug>
 
Nathan said:
I had not heard of New Mexico chile pods until I came across this recipe. It appears to be a cultivated type of red chili, having a heat rating of about 800-1,400 Scoville units, which makes it a rather mild chili.

This is a chili I bought today, the label on the bin calls it a pasilla, the girl(hell I think she's 50 by now) at the checkstand says if it's fresh it's a Pasilla, if it's dried it's a Poblano).

View attachment 287054


As you can see, some would call it and "ancho"....<shrug>
Click to expand...

That looks like what I would call a poblano. Next time I go to New Mexico I will have to spend some time looking at chilies! :)
 
Even though none of the chiles are particularly "hot" the combined flavor is pretty spicy. that's O.K. by me, but my wife is the self-described Yankee-white girl(from Vermont), so I suggested that she instead have some of the chicken-veggie soup that I also prepared today:

PXL_20230604_202227849.jpg
 
Nathan said:
I saw a Pioneer Woman episode recently where she prepared Birria tacos...I had to have some right away! :)
I had a chuck roast on hand, I decided to cube it up so it could better absorb the flavors...put it in the crock pot.
Here's the ingredient list:

5 dried ancho chiles,

5 dried New Mexico chiles,

4 dried chile de arbol,

4 Roma tomatoes, halved

1 white onion, quartered

8 cloves garlic

4 cups beef broth

1 tablespoon vegetable oil

3 pounds chuck roast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1/4 cup apple cider vinegar

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

2 cinnamon sticks

2 dried bay leaves

I didn't have any Ancho or New Mexican chilies or coriander, but I had everything else except that I forgot to add the chile de arbol...๐Ÿคซ


Anyway, I let it all slow cook for 8 hours 'til it was ready, and served on corn tortillas along with some fresh salsa that I had made.
Click to expand...
Nathan said:
Even though none of the chiles are particularly "hot" the combined flavor is pretty spicy. that's O.K. by me, but my wife is the self-described Yankee-white girl(from Vermont), so I suggested that she instead have some of the chicken-veggie soup that I also prepared today:

View attachment 287745
Click to expand...

When do we eat? Iโ€™ll have what youโ€™re having.
 
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