Delicious shrimp and steak Birria tacos made with flavorful ingredients and spices, simmered to perfection. A taco that combines the rich flavors of beef and shrimp, served with fresh toppings.
1: Start by toasting the dried chilies in a dry skillet over medium heat until they become fragrant, about 1-2 minutes per side. Remove them from the skillet and let them cool, then cut them into smaller pieces.
2: In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
3: Add the toasted chilies, oregano, ground cumin, ground coriander, ground cloves, salt, and pepper to the skillet. Sauté for another 2-3 minutes, stirring frequently.
4: Add the beef steak to the skillet and sear on both sides until browned. Pour in the broth and add the bay leaf. Bring to a boil, then reduce to low, cover, and simmer for 2-3 hours or until the beef is tender.
5: Remove the beef from the pot, shred using two forks, and discard excess fat.
6: Season the shrimp with salt and pepper. In a separate skillet, heat oil and cook shrimp until pink and opaque, about 2-3 minutes per side.
7: To assemble tacos, warm corn tortillas in a dry skillet. Dip each tortilla into the Birria broth briefly to soak up juices.
8: Place shredded beef and cooked shrimp onto each tortilla.
