Birria taco shells are a staple in Mexican cuisine, and for good reason. The combination of tender meat, flavorful broth, and crispy taco shells is a match made in heaven. However, cooking the perfect birria taco shells can be a daunting task, especially for those who are new to Mexican cooking. In this article, we will take you through a step-by-step guide on how to cook birria taco shells that are crispy, flavorful, and perfect for your next taco night.
Understanding Birria and Its Origins
Before we dive into the cooking process, it’s essential to understand what birria is and its origins. Birria is a traditional Mexican dish that originated in the state of Jalisco. The dish is made with goat meat, but it can also be made with beef, pork, or a combination of meats. The meat is slow-cooked in a flavorful broth made with a mixture of spices, chilies, and tomatoes. The resulting broth is rich, flavorful, and perfect for dipping tortillas or taco shells.
The Importance of Using the Right Type of Tortillas
When it comes to making birria taco shells, the type of tortillas you use is crucial. You want to use tortillas that are pliable, yet strong enough to hold their shape when fried. Corn tortillas are the best option for birria taco shells, as they have a more robust flavor and texture than flour tortillas. Look for tortillas that are made with masa harina, as they will have a more authentic flavor and texture.
Tips for Selecting the Right Tortillas
- Look for tortillas that are made with masa harina, as they will have a more authentic flavor and texture.
- Choose tortillas that are pliable, yet strong enough to hold their shape when fried.
- Avoid using tortillas that are too thin or too thick, as they may not hold their shape well when fried.
Preparing the Birria Broth
The birria broth is the foundation of the dish, and it’s essential to get it right. The broth is made with a mixture of spices, chilies, and tomatoes, which gives it a rich, flavorful flavor. Here’s a recipe for birria broth that you can use as a starting point:
| Ingredient | Quantity |
|---|---|
| Beef or goat meat | 2 pounds |
| Onion | 1 medium |
| Garlic | 3 cloves |
| Dried arbol chilies | 4-6 |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Tomatoes | 2 cups |
| Beef broth | 4 cups |
Cooking the Birria Broth
To cook the birria broth, simply combine all the ingredients in a large pot and bring to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the broth is rich and flavorful.
Tips for Cooking the Birria Broth
- Use a mixture of spices, chilies, and tomatoes to give the broth a rich, flavorful flavor.
- Simmer the broth for 2-3 hours, or until the meat is tender and the broth is rich and flavorful.
- Use beef or goat meat for a more authentic flavor and texture.
Frying the Taco Shells
Once the birria broth is cooked, it’s time to fry the taco shells. Here’s a step-by-step guide on how to fry the perfect taco shells:
Heating the Oil
To fry the taco shells, you’ll need to heat some oil in a large skillet or frying pan. Use a neutral-tasting oil, such as vegetable or canola oil, and heat it to 350°F.
Tips for Heating the Oil
- Use a neutral-tasting oil, such as vegetable or canola oil.
- Heat the oil to 350°F for the perfect frying temperature.
Frying the Taco Shells
Once the oil is hot, it’s time to fry the taco shells. Simply place a tortilla in the oil and fry for 30-45 seconds, or until it’s crispy and golden brown. Repeat with the remaining tortillas.
Tips for Frying the Taco Shells
- Fry the taco shells in batches to prevent them from sticking together.
- Use a slotted spoon to remove the taco shells from the oil and drain on paper towels.
- Fry the taco shells until they’re crispy and golden brown.
Assembling the Birria Tacos
Once the taco shells are fried, it’s time to assemble the birria tacos. Simply place a spoonful of the birria broth into a taco shell, followed by a spoonful of the meat. Top with your favorite toppings, such as diced onion, cilantro, and sour cream.
Tips for Assembling the Birria Tacos
- Use a spoonful of the birria broth as the base of the taco.
- Add a spoonful of the meat on top of the broth.
- Top with your favorite toppings, such as diced onion, cilantro, and sour cream.
In conclusion, cooking the perfect birria taco shells is a simple process that requires some patience and practice. By following these steps and tips, you’ll be able to create delicious birria tacos that are sure to impress your friends and family. Remember to use the right type of tortillas, prepare the birria broth with care, and fry the taco shells to perfection. With a little practice, you’ll be a pro at making birria tacos in no time!
What is Birria and how does it relate to taco shells?
Birria is a traditional Mexican dish originating from the state of Jalisco. It is a rich and flavorful stew made with goat meat, but can also be made with beef, pork, or chicken. The dish is known for its complex broth, which is often served with tortillas, onions, and lime. In the context of taco shells, birria refers to the process of cooking the shells in the flavorful broth, resulting in a crispy and flavorful shell.
The birria taco shell is a popular variation of traditional taco shells, and is often served with the same meats and toppings as the stew. The shells are typically cooked in the birria broth until crispy, then filled with meat, onions, and cilantro. The result is a delicious and unique twist on traditional tacos.
What type of tortillas are best for making birria taco shells?
The best type of tortillas for making birria taco shells are corn tortillas. Corn tortillas have a more robust flavor and texture than flour tortillas, which makes them ideal for cooking in the birria broth. They also have a more delicate structure, which allows them to crisp up nicely when cooked.
When selecting corn tortillas, look for ones that are made with high-quality corn masa and have a pliable texture. Avoid tortillas that are too brittle or dry, as they may crack or break when cooked. You can also use homemade corn tortillas if you prefer, but store-bought tortillas work just as well.
How do I cook the birria taco shells to achieve the perfect crispiness?
To cook the birria taco shells to achieve the perfect crispiness, you need to fry them in hot oil after cooking them in the birria broth. This step is crucial in achieving the right texture and flavor. Simply heat a couple of inches of vegetable oil in a large skillet over medium-high heat, then carefully place the cooked shells in the oil.
Fry the shells for about 30 seconds on each side, or until they are golden brown and crispy. Be careful not to overcook the shells, as they can quickly become too crispy or even burnt. Once the shells are fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Can I bake the birria taco shells instead of frying them?
Yes, you can bake the birria taco shells instead of frying them. Baking is a healthier alternative to frying, and can still result in crispy and flavorful shells. To bake the shells, preheat your oven to 400°F (200°C). Place the cooked shells on a baking sheet lined with parchment paper, and brush them with a little bit of oil.
Bake the shells for about 10-15 minutes, or until they are crispy and golden brown. You may need to flip the shells halfway through the baking time to ensure even cooking. Keep an eye on the shells while they are baking, as they can quickly become too crispy or even burnt.
How do I store leftover birria taco shells?
Leftover birria taco shells can be stored in an airtight container at room temperature for up to 24 hours. Simply place the shells in a single layer in the container, and cover them with plastic wrap or aluminum foil. You can also store the shells in the refrigerator for up to 3 days, or freeze them for up to 2 months.
When storing the shells, make sure to keep them away from moisture and direct sunlight. You can also store the shells in a paper bag or a cardboard box, but make sure to seal the bag or box tightly to keep the shells fresh.
Can I make birria taco shells ahead of time?
Yes, you can make birria taco shells ahead of time. In fact, making the shells ahead of time can help to enhance their flavor and texture. Simply cook the shells in the birria broth, then let them cool completely. Store the shells in an airtight container at room temperature or in the refrigerator until you are ready to fry or bake them.
When you are ready to serve the shells, simply fry or bake them according to the recipe instructions. You can also make the birria broth ahead of time and store it in the refrigerator or freezer until you are ready to use it.
What are some popular toppings for birria taco shells?
Some popular toppings for birria taco shells include shredded meat, diced onions, chopped cilantro, and sour cream. You can also top the shells with diced radishes, shredded cheese, and sliced avocado. The key is to keep the toppings simple and flavorful, so as not to overpower the flavor of the shells.
Other popular toppings for birria taco shells include salsa, hot sauce, and pickled onions. You can also top the shells with grilled or sautéed meats, such as carnitas or carne asada. The possibilities are endless, so feel free to get creative and experiment with different toppings.