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I absolutely LOVE tacos.
I hope you do too.
I love Birria Tacos. I first saw them on TikTok during quarantine and I knew I had to try to make them.
Of course, during quarantine, it was hard to find the exact ingredients I needed to make this recipe. So I began experimenting with different ingredients that I could find at my local grocery store.
Not only are birria tacos delicious but I find them a little tedious to make.
Instead of using the usual guajillo, ancho and chiles de arbol for the recipe, I opted for scotch bonnet peppers.
I personally love scotch bonnet peppers because I grew up in a Trinidadian household but I also prefer spicy tacos.
Now, let’s talk peppers! The world of chilli peppers is vast and exciting, each variety bringing its own unique flavour profile to the table.
Scotch bonnet peppers, my go-to for this recipe, are a Caribbean favourite. They pack a serious punch of heat, ranging from 100,000 to 350,000 Scoville units! But it’s not just about the heat. These little firecrackers have a slightly sweet, almost fruity flavour that adds depth to any dish. In my birria tacos, they bring that unmistakable Caribbean flair that reminds me of my home.
But what about the traditional peppers used in birria? Guajillo peppers are mild to moderately hot, with a sweet, fruity flavour and hints of berries. Ancho peppers, which are dried poblanos, have a rich, slightly raisin-like taste with mild heat. Chiles de arbol are small but mighty, packing a spicy punch with a slightly nutty flavour.
By swapping these out for scotch bonnets, I’ve cranked up the heat and added a tropical twist to this Mexican classic.
I also use a bit of cayenne pepper in my recipe. While not as complex in flavour as scotch bonnets, cayenne adds a clean, sharp heat that helps to balance out the richness of the beef and the fruity notes of the scotch bonnets.
The beauty of cooking with peppers is that you can adjust the heat to your liking. If you’re not used to the intensity of scotch bonnets, you could start with just a small amount and work your way up. Or, if you’re a true spicy food lover like me, go all in!
Remember, when handling hot peppers like scotch bonnets, always wear gloves and avoid touching your face and especially your eyes. Trust me, I learned this lesson the hard way!
In the end, this unorthodox combination of peppers creates a birria that’s uniquely mine – a little bit of Trinidad in a Mexican dish. It’s spicy, it’s flavorful, and it’s absolutely delicious.
Who knew that a quarantine experiment would lead to my favourite taco recipe?
Scotch Bonnet Birria Taco Recipe
Ingredients:
- Beef (chuck roast or short ribs), cut into large chunks
- Scotch bonnet peppers, finely chopped
- Cayenne pepper
- Spring onions, finely chopped
- Garlic, minced
- Diced Onions
- Cumin
- Bay leaves
- Tomato sauce
- Beef broth
- Corn tortillas
- Cheese
Instructions:
- Season the beef chunks with salt, pepper, and cumin.
- In a large pot or Dutch oven, brown the seasoned beef chunks on all sides.
- Add chopped scotch bonnet peppers, cayenne pepper, garlic, onions, and tomato sauce to the pot.
- Pour in enough beef broth to cover the meat. Add bay leaves.
- Bring to a simmer, then reduce heat to low. Cover and cook slowly for 4-6 hours, stirring occasionally, until the meat is tender and easily shreds.
- Once the meat is tender, shred it in the pot and let it absorb the flavorful liquid.
- To assemble tacos, dip corn tortillas in the cooking liquid, then fry them on a griddle.
- Fill the tortillas with the shredded meat, spring onions, and cheese.
- Fold and continue cooking until the tortillas are crispy and the cheese is melted.
- Serve with a side of the cooking liquid (consommé) for dipping.
This method of slow-cooking on the stove for 4-6 hours allows the flavours to meld beautifully and ensures the beef becomes tender and flavourful. The long cooking process helps to integrate the heat from the scotch bonnet peppers and cayenne with the other ingredients, creating a rich and spicy sauce.