Is it Tuesday Taco Night? Surprise the fam with beef tacos made with freshly grilled meat from the Silverbac, Kong or Grilla.
For truly authentic flavor, ask your butcher for goat shoulder. Otherwise, a standard beef chuck roast will do. Either way, you and everyone else will be reaching for more after one bite of these intense birria de res tacos.
Appreciating Chile Heat Levels
One of the most wonderful aspects of this recipe for birria de res tacos is that you can mix and match chiles. However, you may end up with a fiery result if you’re not careful. That’s why it’s helpful to understand that chiles have different heat levels. The spicier and hotter a chile is, the higher its heat unit rating.
For instance, the humble but delicious bell pepper rates a whopping zero on the pepper heat scale. Why? It doesn’t have any capsaicin. (That’s the stuff that causes your mouth, nose and eyes to water.) On the other hand, poblanos clock in at anywhere from 1,000 to 2,000 heat units.
You’ll notice that the chiles we suggest here are the guajillo, ancho and de Arbol. The guajillo measures up to 5,000 heat units, the ancho up to 1,500 heat units and the de Arbol up to 30,000 heat units. Together, they can wreak havoc if you’re not accustomed to their intensity.
Should you take the plunge and create the recipe as is? It all depends on your tolerance for chile heat. Be sure to ask any guests their preferences to help inform your next smoke.
Add-ons for Irresistible Birria Tacos
Are you looking for some other ingredients to serve with your birria tacos? Consider offering different cheeses or sour cream to your hungry fans. Shredded lettuce and finely chopped tomatoes always look beautiful on tacos, too.
Bookmark this easy birria de res tacos recipe and get ready to add a little excitement to your next South of the Border picnic, party or dinner!