Okay guys, it’s the show. I’m excited to share my Biria tacos recipe with you today. If you haven’t experienced it yet, it’s a blast, it’s really laid low. I’m not a chef, a lot of people say chef, but I’m not professionally trained.
Why You’ll Love This
But today, there’s a new food that’s exciting me, doesn’t happen often. But it’s called Berea, I don’t know what’s called Berea tacos or Bellia tacos, I don’t know. If you don’t know what Berea tacos are, Berea tacos is like the Mexican version of a French dip sandwich. For another quick and delicious beef option, try our easy garlic butter steak bites recipe. But you take a taco and you dunk it in a beautiful gorgeous, delicious broth. All right, the flavors are amazing. For other quick and satisfying beef dishes, try our easy one-pan ground beef recipe.
And I’m pretty excited about it because that’s my new favorite Mexican restaurants right now. So you’d be seeing a lot of those instead of for heaters.
Ingredients
- dried peppers (guajillo or guajillo peppers)
- Mexican oregano
- chicken bullion
- salt
- cumin
- chili powder
- bay leaves
- white onion
- carrots
- chuck steak
- beef chuck ribs
- garlic
- water
- corn tortillas (white corn)
- cheese
Instructions
- The first thing we’re going to do is clean all our peppers.
- Basically we’re going to go pepper, pepper, we’re going to remove the stem right there and remove the seeds.
- Put all the pieces in and then we’re going to cover it water and start bringing it to a boil.
- Here’s the short ribbons.
- Then we’ll do the chuck steak pieces. For another slow-cooked, hearty meal, try our tender crock pot beef tips.
- Throw bay leaves in.
- Throw our stemless seedless peppers in.
- Then we’re going to fill this and cover this with water.
- Take our salt, Mexican oregano, chicken bullion cubes and chili powder, stick that in here.
- Bring that to a boil, and then you’re going to simmer for 30 minutes.
- After 30 minutes, you want to take, if you see any foam or film or yuckiness from the meat that’s in here, just skimming off the top like this and go like bits of foam, like that, little scummy stuff.
- Just go around, you’ll see around the perimeter, that there’s some foamy stuff.
- Gather all the peppers.
- Get all the peppers out, and then you’re going to blend them up smooth and cremey.
- Dump that back in to the mix.
- Get that all mixed in, get that rich coloring.
- Cover it, keep it on it, stir every 40 minutes and we’ll let this go for three hours.
- Spoon the oil off the top, put it in a bowl because we’re going to fry our taco tortillas in that oil.
- Strain all of our stuff right now, we’re taking everything out of the broth, just want to retain the broth, we’re taking the meat, separating it, we’re taking the vegetables, separating it, pouring it all through a strainer.
- Fry up these tortillas, these corn tortillas, we’re using white corn. You can also use tortillas to make a quick BBQ tortilla wrap burger for variety.
- Take the grease, put it in the frying pan, fry up our tortillas.
- Stuff them with the meat and cheese that we’re shredding right now.
Cooking Tips
I lowered it a little bit so it didn’t like foam up.
If you need some of the bra, some of the liquid, in your blend, just soften them up and make them smooth and cremey.
Serving Suggestions
We got the kind of like an aujou, but it’s a, the juice from what we made today, and then we got our tacos stuffed with meat and cheese, the way you eat it, you grab your taco, you dunk in the juice, and you bite it, just like you would a French dip sandwich. If you’re looking for another comforting family dinner, check out this simple homemade hamburger helper recipe.
Dunk, dunk, dunk, enjoy.
Wow, it’s just dripping, it’s just delicious, came out amazing, it’s worked all the time. Guys, this is so worth it, put the time in, buria tacos or buria tacos, how are you want to pronounce it depending on what part of the country you’re from, dunk, dunk, dunk, enjoy.
Authentic Berea Tacos Recipe with Rich Dipping Broth
Discover the exciting flavors of Berea Tacos, a Mexican twist on the French dip sandwich. These delicious tacos are filled with tender, spiced meat and melted cheese, then dunked into a rich, savory broth (consomé), offering an amazing culinary experience you’ll love.
- 10-12 dried Guajillo peppers
- 1 tablespoon Mexican oregano
- 2 chicken bouillon cubes
- 2 teaspoons salt (or to taste)
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 3 bay leaves
- 1 large white onion, roughly chopped
- 2 carrots, roughly chopped
- 2 lbs chuck steak, cut into large pieces
- 1.5 lbs beef chuck ribs, cut into large pieces
- 6-8 cloves garlic, peeled
- 12-14 cups water (divided)
- 24 white corn tortillas
- 2 cups shredded cheese (Monterey Jack, Oaxaca, or a Mexican blend)
- Clean the dried peppers: Remove the stems and seeds from the guajillo peppers. Place them in a pot, cover with water, and bring to a boil. Simmer for 10-15 minutes until softened.
- Prepare meat and aromatics: Cut the chuck steak and beef chuck ribs into large, manageable pieces.
- Combine for broth base: In a large pot or Dutch oven, add the prepared meat, bay leaves, roughly chopped white onion, carrots, and peeled garlic cloves.
- Season the broth: Add salt, Mexican oregano, chicken bouillon cubes, cumin, and chili powder to the pot.
- Simmer initial broth: Cover all ingredients generously with enough water (approximately 12 cups). Bring to a boil, then reduce heat and simmer for 30 minutes.
- Skim impurities: After 30 minutes, carefully skim off any foam or impurities that have risen to the surface of the broth.
- Blend peppers: Carefully remove the softened guajillo peppers from their water. Place them in a blender. Add some of the simmering broth or fresh water (if needed) and blend until completely smooth and creamy.
- Add blended peppers to broth: Pour the smooth, blended pepper mixture back into the large pot with the meat and broth. Mix well to thoroughly incorporate, ensuring a rich red color throughout.
- Long simmer: Cover the pot and continue to simmer on low heat for 3 hours, stirring every 40 minutes, or until the meat is incredibly fork-tender and easily falls apart.
- Separate ingredients: Once cooked, carefully spoon off the bright red oil that has risen to the top of the broth into a separate bowl. This oil will be used for frying the tortillas. Strain the remaining contents of the pot, separating the tender meat from the rich broth (consomé). Discard the cooked vegetables.
- Shred meat: Shred the cooked beef chuck steak and ribs using two forks.
- Assemble and fry tacos: Dip each white corn tortilla into the reserved red oil, ensuring it’s lightly coated. Place the oiled tortilla in a hot frying pan or on a griddle to warm. Fill each tortilla with a generous amount of shredded meat and shredded cheese. Fold the tortilla in half to form a taco. Fry until the tortilla is slightly crispy and the cheese is melted and gooey.
- Serve: Serve the authentic Berea Tacos hot, accompanied by small bowls of the rich dipping broth (consomé) for dipping. Enjoy by dunking your taco just like a French dip sandwich!
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