guajillo peppers Archives - Spice Up Your Life

*The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.*

A few months ago, I was introduced to the deliciousness that is birria.

Birria, according to the “My Latin Table” website, is a Mexican dish that traditionally uses lamb but is often made with beef, too. The article goes on to note that it can be eaten as a soup or made into tacos.

The reason birria is so delicious is that, as the meat cooks, it creates a delicious stock that is served as either base of the soup or as a side for dipping the tacos. Between the spices, reconstituted dried chile peppers and beef, you almost want to pour yourself a glass and drink it. (But I didn’t do that. Because that’s weird.)

After trying birria at an amazing Mexican restaurant, I decided I wanted to give the recipe a try myself. Being short on time, though, I opted for a slightly less-than-authentic version that relies on a crockpot. Either way, this turned out absolutely amazing. I was so sad when the final container of leftovers exited our refrigerator.

This recipe comes from Nicki Mejia. You can find her on Instagram under “tastewithnicki.” I added extra seasonings and changed the directions slightly in my version.

Birria Tacos

The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.

Course Main Course

Cuisine Mexican

Keyword adobo, all spice, allspice, bay leaves, beef, beef roast, chiles de arbol, chili powder, consomme, corn tortillas, crockpot, cumin, garlic, garlic powder, guajillo peppers, Monterrey jack cheese, oregano, slow cooker, tacos, thyme, tomatoes, yellow onion

Ingredients

2 pounds beef roast
1 small yellow onion diced
8 cloves garlic minced
3 bay leaves
1/2 tablespoon salt
1/2 tablespoon pepper
4 teaspoons chili powder
4 teaspoons cumin
2 teaspoons adobo
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon all spice
1 tablespoon garlic powder
16 ounces beef broth or stock
6 dried guajillo chiles
3 dried chiles de arbol
1 half large tomato
Monterrey jack cheese shredded (for serving)
Corn tortillas for serving

Instructions

Combine the roast, onion, garlic, bay leaves, salt, pepper, chili powder, cumin, adobo, oregano, thyme, all spice and garlic powder in your crockpot. Pour the beef broth over top of everything in the pot.
To prepare the chiles, pull the stem off of each one and shake out as many seeds as you can.
Add the chiles to a medium-sized pot and cover them with water. Bring the mixture to a boil and boil for about five minutes or until the chiles are soft. (Do not get rid of the water you boiled the chiles in!)
Add the softened chiles, tomato and about one cup of the boiling liquid to a blender or food processor and blend until the mixture is smooth.
Pour the chiles mixture into your crockpot. If the liquid isn’t covering the ingredients in the crockpot, add more of the boiling liquid until it is.
Cook for eight hours on low or four hours on high.
When the roast is done, shred it with a couple forks.
To make the tacos, heat a large skillet over medium heat. Spray it lightly with cooking oil. Dip a corn tortilla in the stock. Place it in the hot skillet and sprinkle on one to two tablespoons cheese. Put a large spoonful of the meat mixture onto half of the tortilla and carefully fold it over. When the tortilla is browned to your liking, gently flip the taco over to brown the other side. When it is done, transfer the taco to a warm plate.
Continue until you have as many tacos as you want to serve for your meal. Serve the tacos sprinkled with a little extra cheese and alongside a small bowl of the stock for dipping.
Refrigerate any leftovers.

Like I said, the flavor of these tacos is absolutely phenomenal. They weren’t at all spicy, but you could easily kick them up a notch with some salsa. Birria is also traditionally served with fresh diced onions and cilantro, if you want to add some color.

The trick for the leftovers is to wait to put the actual tacos together until you’re ready to eat them rather than assembling 100 percent of them right away and storing them in the fridge. They assemble just as easily as leftovers as they do the first time.

And if you are having any trouble finding the dried chiles mentioned in the recipe, try looking in the Hispanic foods section of your local grocery store. They’re normally sold in big plastic bags in that area.

Despite looking complicated, birria tacos were actually very simple to make, and they bring a little bit of a wow factor to the dinner table. Put this one on your list for your next taco night this winter.

This piece first appeared in print on Dec. 8, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Chili con Carne

Chili con carne is an easy recipe that just simmers on your stove until you're ready for dinner. With tons of spices and several types of peppers, it's a great meal for a crowd or one that provides plenty of leftovers.

Course Main Course

Cuisine Mexican

Keyword ancho peppers, beef, chili con carne, chuck roast, coriander, cumin, garlic, guajillo peppers, jalapeno peppers, kidney beans, oregano, paprika, Tex-Mex, yellow onion

Ingredients

2 ounces dried guajillo peppers
2 ounces dried ancho pasilla peppers
4 to 6 pounds chuck roast cut into one-inch pieces
4 tablespoons paprika
1 tablespoon smoked paprika
2 tablespoons oregano
1 tablespoon black pepper
1 tablespoon brown sugar
4 teaspoons cumin
2 teaspoons coriander
salt to taste
2 tablespoons olive or canola oil
1 large yellow onion diced
2 jalapeno peppers diced
20 cloves garlic minced
2 to 4 cups beef stock optional
2 15.5- ounce cans light red kidney beans rinsed and drained

Instructions

Start by heating a large pot with a lid over medium heat. Drop in the dried peppers, turning them every so often, until they are warmed through.
Remove from the pot and remove the stems and seeds from the dried peppers and submerge them in very hot water (at least three cups) in a container with a lid. Let them sit for 20 minutes. When the peppers are done, combine them with three cups of the soaking liquid in a food processor or blender and process until smooth.
While the peppers soak, place the cubed roast in a large bowl along with the paprika, smoked paprika, oregano, black pepper, brown sugar, cumin, coriander and salt. Mix well to coat the meat evenly.
Heat the oil in your large pot over medium heat and add the meat, onions and jalapenos. Saute for around six minutes or until the meat is nicely browned and the vegetables are softened.
Add in the garlic and pepper sauce. If you already have a decent amount of liquid in the pot from the meat and vegetables, bring the mixture to a boil. If there isn’t much liquid or not enough to your liking, add beef stock to the pot and then bring it to a boil.
Reduce the heat to a low simmer and place the lid on the pot. Let it cook for at least two hours or until the beef is tender.
If desired, shred the beef at this point. Add in the beans, and add more beef stock, if desired.
Serve in a bowl with rice, wrapped in tortillas, with chips or however you like it.