The birria is one of the most famous mexican recipes from the traditional cuisine of the state of Jalisco, whether we choose to enjoy birria in its sauce or in tacos, what matters the most is that the meat is tender... The goat or lamb meat are perfect meats to use in tacos, the price is a little higher than beef however, but the taste is well worth it. These types of meat are delicious when used in a birria recipe or even mixotes. This recipe assumes the reader has to make the birria for these tacos from scratch; and birria needs to cook very slowly, that is why it takes so long; but these tacos are also a great way to use any leftover birria from the day before!
* 20 corn tortillas
* 4 lb. of cubed meat (usually goat or lamb)
* 2 cloves of garlic
* 1/2 cup Cascabel Chiles, seeded and deveined
* 1/2 cup Ancho Chiles, seeded and deveined
* 3 tablespoons cumin
* 4 tomatoes, diced
* 1 finely chopped onion
* Some freshly chopped cilantro
* Salt to taste
1) Heat oil and fry the garlic with the onion and peppers until the onions are translucent.
2) Add two cups of water and the three tablespoons cumin. Let everything boil for few minutes.
3) Blend the above ingredients and strain them. Put the sauce back on the stove and add 8 cups of water, mix with the meat and chopped tomatoes.
4) Set the meat to cook, very slowly (4-5 hours) until it is cooked and tender, if necessary add more water, then remove the excess liquids and shred the meat.
5) Heat the tortillas and top with meat. Sprinkle the chopped onion and some cilantro over...