This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there’s a delicious recipe for everyone.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone.
Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco. If you love taco recipes, you have to try Tacos Al Pastor, Korean Beef Tacos, Slow Cooker Chicken Tacos, or Salmon Tacos! Ingredients Needed: How to make Birria Tacos (in a nutshell): Prep…
Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco.
I dream of eating these birria tacos every week. They’re just SO delicious! They first gained popularity when some genius used the meat and consommé broth from Mexican Beef Birria Stew to make tacos! And taco form is now the ultimate way to enjoy birria (but I love a good Beef Birria Ramen and Beef Birria stew any day)!
This recipe isn’t difficult, but if you’re taking the time to make homemade birria tacos you may as well double the batch and freeze the leftovers for another meal. You can also make beef birria a few days ahead of time, so it’s ready to go for you tacos.
Ingredients Needed:
Sauce Ingredients: Dried chiles, tomatoes, onion, garlic, and spices.
Beef: I like a combination of bone-in short ribs and chuck roast.
Corn Tortillas: use my recipe to make your own or buy soft white or yellow corn tortillas.
Oaxaca Cheese: The most authentic choice and melts perfectly. Mozzarella and Monterey jack cheese are good substitutes.
White Onion: chopped finely. Red onion would also work.
Cilantro and lime: for a must-have garnish.
Optional Homemade Hot Salsa: the best way to elevate these tacos even more! You’ll need dried pasilla chiles and arbol chiles, tomatillos, garlic, onion, salt & pepper.
How to make Birria Tacos (in a nutshell):
Prep Meat and Chiles: Trim fat from roast and cut into a few large pieces. Use gloves to remove stems and seeds from chiles.
Make Sauce: It comes together quickly and simmers for 15 minutes before blending smooth, and straining it back into the pot, to cook the meat.
Add Beef and cook until tender, about 2 ½ hours.
Assemble Tacos: Dip corn tortillas in the broth, top with shredded meat, cheese, onion, and cilantro, then fry that beauty until crispy.
Serve quesabirria tacos with a cup of consommé broth for dipping.
Make Ahead and Freezing Instructions:
To Make Ahead: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.
To Freeze: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.
Recipe Variations:
Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.
Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.
There's nothing quite as good as delicious quesabirria Tacos, with shredded beef and melty cheese inside a crispy taco, dipped in broth. These tacos are next-level.
Cutchuck roast into a few large pieces and season with salt.
Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.
Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.
*Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.
Video
Notes
Peppers Spice Level: Guajillo and Passilla peppers are mild. Passila peppers could be swapped for mulato chiles, or use 1-2 extra guajillo chiles. Arbol chiles are spicy, so for very mild heat you can leave them out, or for medium heat, remove the seeds.Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks, so be sure to use Mexican cinnamon sticks so they blend well, or substitute ground cinnamon.Make Ahead Instructions: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.Freezing Instructions: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.Optional Hot Salsa, for serving:
2 chiles pasilla
5 arbol chiles
10 tomatillo
3 cloves garlic
Small piece onion
Salt and pepper
Cover chiles and tomatillos with water and boil. Boil for 3 minutes. Turn off heat and allow to rest for 10 minutes. Use a slotted spoon to remove everything chiles and tomatillos from the liquid and add to a blender. Add ½ cup of the water from the saucepan, garlic cloves, onion, and season with salt and pepper. Blend until smooth. Serve as hot sauce for birria tacos.
Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.
Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.
Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.
Make restaurant-quality chicken fajitas at home on a sheet pan! Juicy chicken, roasted veggies, and a custom spice blend for unbeatable flavor.
The post Sheet Pan Chicken Fajitas appeared first on The Stay At Home Chef.
Make restaurant-quality chicken fajitas at home on a sheet pan! Juicy chicken, roasted veggies, and a custom spice blend for unbeatable flavor.
I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the…
I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.
To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.
These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.
These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.
These easy fajitas are made with juicy flank steak and homemade seasoning, all ready in 20 minutes. One bite, and you’ll wonder why you don’t make steak fajitas every night!
The post 20 Minute Steak Fajitas appeared first on The Stay At Home Chef.
These easy fajitas are made with juicy flank steak and homemade seasoning, all ready in 20 minutes. One bite, and you’ll wonder why you don’t make steak fajitas every night!
With juicy chicken, sliced onions and bell peppers, and our very own spice mix, these simple yet flavorful chicken fajitas will become a weeknight dinner favorite for all.
The post Sizzling Skillet Chicken Fajitas appeared first on The Stay At Home Chef.
With juicy chicken, sliced onions and bell peppers, and our very own spice mix, these simple yet flavorful chicken fajitas will become a weeknight dinner favorite for all.
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla. Looking for more Mexican recipes? Try these Pupusas, Chicken Tinga, or Chilaquiles! How to make Ground Beef Tacos: Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef…
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla.
We have some version of tacos every week–which is impressive because we rarely repeat meals, because of all the recipe creating I do. The taco meat is made with your own pantry spices, which taste much better than a packet from the store. And my favorite way to level-up traditional ground beef tacos is by pan-frying the corn tortillas to make our own crispy taco shell. It gives these tacos an irresistible crunch and makes them something special. (I also love them with homemade corn tortillas). Serve with Mexican rice, and toppings like pico de gallo and guacamole, and I’m in heaven.
How to make Ground Beef Tacos:
Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef in a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon or meat chopper until browned. Add spices and stir well. Add black beans and heat on low to keep it warm.
Fry Taco Shells: Pour enough oil in a medium pot or skillet so it’s about 1-inch deep. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the hot oil, laying it flat, while folding the other end over, but keep it out of the oil. It will create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla. Remove to a paper towel lined plate.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or your favorite toppings. Serve with a side of Mexican Rice or Elotes (Mexican Corn) and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: The ground beef taco meat can be made up to a few days in advance, stored in the fridge. The taco shells can be fried a day in advance, stored in a brown paper bag at room temperature.
To Freeze: Freeze taco meat in a freezer safe bag or container for up to 3 months.
Recipe Variations:
Meat: Swap the beef for ground turkey or ground chicken.
Slow cooker ground beef taco meat: Add beef, seasoning, and a cup or two of your favorite salsa in a crockpot and cook on low for 3-4 hours. Use a meat chopper or wooden spoon to break up the meat and discard liquid. Stir in black beans.
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
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Notes
Serving size is for 2 tacos.Meat: Feel free to swap the beef for ground turkey or ground chicken.Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.Slow Cooker: Dump beef, seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone. 
Birria Tacos make life so, so good.
