Authentic Berea Tacos Recipe with Rich Dipping Broth

Okay guys, it’s the show. If you haven’t experienced it yet, it’s a blast, it’s really laid low. I’m not a chef, a lot of people say chef, but I’m not professionally trained.

Why You’ll Love This

But today, there’s a new food that’s exciting me, doesn’t happen often. But it’s called Berea, I don’t know what’s called Berea tacos or Bellia tacos, I don’t know. If you don’t know what Berea tacos are, Berea tacos is like the Mexican version of a French dip sandwich. But you take a taco and you dunk it in a beautiful gorgeous, delicious broth. All right, the flavors are amazing.

And I’m pretty excited about it because that’s my new favorite Mexican restaurants right now. So you’d be seeing a lot of those instead of for heaters.

Ingredients

• dried peppers (guajillo or guajillo peppers)
• Mexican oregano
• chicken bullion
• salt
• cumin
• chili powder
• bay leaves
• white onion
• carrots
• chuck steak
• beef chuck ribs
• garlic
• water
• corn tortillas (white corn)
• cheese

Instructions

1. The first thing we’re going to do is clean all our peppers.
2. Basically we’re going to go pepper, pepper, we’re going to remove the stem right there and remove the seeds.
3. Put all the pieces in and then we’re going to cover it water and start bringing it to a boil.
4. Here’s the short ribbons.
5. Then we’ll do the chuck steak pieces.
6. Throw bay leaves in.
7. Throw our stemless seedless peppers in.
8. Then we’re going to fill this and cover this with water.
9. Take our salt, Mexican oregano, chicken bullion cubes and chili powder, stick that in here.
10. Bring that to a boil, and then you’re going to simmer for 30 minutes.
11. After 30 minutes, you want to take, if you see any foam or film or yuckiness from the meat that’s in here, just skimming off the top like this and go like bits of foam, like that, little scummy stuff.
12. Just go around, you’ll see around the perimeter, that there’s some foamy stuff.
13. Gather all the peppers.
14. Get all the peppers out, and then you’re going to blend them up smooth and cremey.
15. Dump that back in to the mix.
16. Get that all mixed in, get that rich coloring.
17. Cover it, keep it on it, stir every 40 minutes and we’ll let this go for three hours.
18. Spoon the oil off the top, put it in a bowl because we’re going to fry our taco tortillas in that oil.
19. Strain all of our stuff right now, we’re taking everything out of the broth, just want to retain the broth, we’re taking the meat, separating it, we’re taking the vegetables, separating it, pouring it all through a strainer.
20. Fry up these tortillas, these corn tortillas, we’re using white corn.
21. Take the grease, put it in the frying pan, fry up our tortillas.
22. Stuff them with the meat and cheese that we’re shredding right now.

Cooking Tips

I lowered it a little bit so it didn’t like foam up.

If you need some of the bra, some of the liquid, in your blend, just soften them up and make them smooth and cremey.

Serving Suggestions

We got the kind of like an aujou, but it’s a, the juice from what we made today, and then we got our tacos stuffed with meat and cheese, the way you eat it, you grab your taco, you dunk in the juice, and you bite it, just like you would a French dip sandwich.

Dunk, dunk, dunk, enjoy.

Wow, it’s just dripping, it’s just delicious, came out amazing, it’s worked all the time. Guys, this is so worth it, put the time in, buria tacos or buria tacos, how are you want to pronounce it depending on what part of the country you’re from, dunk, dunk, dunk, enjoy.