Make It

Jalisco style birria taco

Tacos is probably one of my old time favorite because of its variety of filling. The Jalisco style birria taco is probably the ultimate one. Especially when topped with sour cream, spicy sauce, guacamole and salsa.

Jalisco style birria tacoTacos combines three stables that can be found in any Mexican family namely beef, tortillas and beer. This one does definitely ticks all boxes.

This style of tacos comes from the west of Mexico. To have it made in the proper way, it requires a real barbacoa style oven pit. Being in Hong Kong, good luck finding one. Thousands of different version of the Jalisco style birria taco can be found. Some are made with goat other with chicken or like mine with beef. Then pick up you chilies amongst the 1000 available. Try to find one spicy enough. Yes, you have enought options to play around and find what works best for you.

If you have any interest in tacos, check out Phaidon’s book Tacopedia

Have a shot of tequila and enjoy!!!

Jalisco style birria taco
Servings Prep Time
6 30minutes
Cook Time
2
Servings Prep Time
6 30minutes
Cook Time
2
Ingredients
Jalisco Style Birria
Guacamole
Salsa
Instructions
  1. Roast the chilies to release the aroma for a couple of minutes. Remove the stems and the seeds
  2. In a pan, roast together and on a low heat the garlic, cloves, sesame seeds, cinnamon and pepper till fragant
  3. Add to the pan, the roasted chilies, beer, bay leaves, oregano, thyme, salt and a couple of drops of vinegar. Bring to a boil and then simmer for 10 minutes
  4. Remove from the heat and blend all ingredient together.
  5. Pour the marinade over the meat and refrigerate it over night
  6. The next day, preheat the oven to 160C. Put the meat into a large pot and cover with aluminum foil. Put the lid on the pot and seal it with more aluminum.
  7. Roast the meat between 1h30 and 2h. In case the meat is dry add a beer and simmer for 15 minutes
  8. Serve it with the guacamole and salsa (mix all ingredients together).