Birria Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	39%	0%
fat	4%	1%
aromatics	21%	8%
acid	2%	0%
salt	1%	0%
vegetables and beans	0%	17%
collagen idx	0.8	0.8
marbling idx	0.7	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

25 g	25 g (0.9 oz) guajillo chillies, dried ((~4 pieces, heaped 3/4 cup once chopped) (Note 1))
45 g	45 g (1.6 oz) ancho chillies, dried ((~2-3 pieces, 1 cup once chopped) (Note 1))
6 g	6 g (0.2 oz) chillies de arbol, dried ((~6 pieces, 2 tbsp once chopped) (Note 1))
118 g	1/2 cup chilli soaking water ((reserve after simmering))
15 g	5 garlic cloves (, peeled)
150 g	1 small onion (, roughly sliced (~tennis ball size))
180 g	1 medium tomato (, roughly sliced (180g))
2 g	2 tsp dried oregano
2 g	1 tsp ground cumin
0 g	1/8 tsp black pepper
68 g	5 tbsp vegetable oil ((or canola oil) (Note 2))
1179 g	1.3 kg/2.6 lb chuck beef (, cut into 6 large pieces (or boneless beef short ribs - 1.8kg/3.6 lb bone-in) (Note 3))
480 g	2 cups beef stock / broth (, low sodium)
	10 cloves ((or 1/4 tsp ground cloves))
	1 cinnamon stick ((substitute 1/4 tsp powder, but it's not quite the same))
3 g	3 bay leaves (, preferably fresh else dried)
30 g	2 tbsp apple cider vinegar ((or regular white vinegar, red or white wine vinegar))
10 g	2 1/2 tsp cooking salt / kosher salt ((halve for table salt, +30% for flakes))
2 g	1/2 tsp cooking salt / kosher salt
562 g	20 - 25 corn tortillas ((14.5cm/6" wide) (Note 4))
150 g	1 white onion (, diced (Note 5))
50 g	1/2 cup finely chopped coriander / cilantro leaves
350 g	3 1/2 cups (350g) shredded Colby, Monterey Jack or (Oaxaca cheese (if you can get it) (Note 6))
	Lime wedges (, optional)
	Your favorite salsa or hot sauce (, optional)

Method: 17 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“It is the Spanish who first started making birria in Mexico because of the fast rate of reproduction of the goats they brought with them from Spain. Although many consider birria to be most authentically made with goat meat, there are regional differences, eve” — a cook, 5★

“Birria is a goat stew that comes from Jalisco, Mexico. Western Jalisco is mountainous and not suitable for cattle (nor is the vegetation) so goat has always been a main protein there. . There are Americans that now make it with beef, but the real Mexicans will” — a cook