Birria Tacos

by Fattig.student
60 min
Birria Tacos


  • 200 g entrecôte
  • 1 x green chili
  • 1 x yellow onion
  • 1 pack juarez meat spice
  • 200 g diced tomatoes
  • 4 dl water
  • 4 x tortillas
  • 2 tbsp fresh coriander
  • 1/4 x lime


  1. We are making doble the amount of meat and sauce that you need in this recipe, because we are using it to make another recipe this weekly menu.
  2. Brown the meat on both sides in a deep frying pan or a saucepan. Set aside.
  3. Mince the green chili and onion, set aside 1/4 for later, and add the 3/4 to the same pan as the meat (but without the meat) together with some oil, and fry until the onion turn soft.
  4. Add the spice and fry for another minute before adding the canned tomatoes and water. Put the meat back in, and let simmer under a lid for around 45-60 minutes.
  5. Take the meat out and pull it apart using two forks. Put the meat back in the sauce, and let simmer without a lid for another 15-30 minutes.
  6. Take out some of the sauce and put it in a bowl. Dip the tortillas in the sauce and fry them in a frying pan on both sides until golden. Add around 1 tablespoon of meat and sauce on one half of the tortilla, and fold it. Fry on both sides on medium heat for a couple minutes. Repeat until theres no more tortillas left.
  7. Serve the tacos with chopped onion and green chili, some cilantro, lime juice and the meaty sauce. Dip the birria tacos in the sauce and enjoy.
  8. Note: the rest of the meat stew is going to be used in another recipe this weekly menu.