Birria Tacos

 

Servings: 32 Tacos
Prep Time: 45 minutes
Cook Time: 3 hours

Ingredients:

  • 1 large white onion, diced
  • 3 plum tomatoes, chopped
  • 10 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 guajillo chilies, stemmed and seeded
  • 2 chipotle chilies
  • 2 ancho chilies, stemmed and seeded
  • 6 cups water (to boil chilies and use for sauce)
  • 1/4 cup tomato paste
  • 2-3 cups beef stock (half a box)
  • 3-3.5 kg (6.6-7.7 lbs) palette roast or short ribs
  • 2-3 bay leaves
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1-5 tablespoons sea salt (to taste)
  • Oaxaca Cheese or Brick cheese (Alternative) shredded
  • Fumo spice (for seasoning the beef) - Link to Fumo Spice

Instructions:

Prepare the Chilies:

  • In a medium pot, boil 6 cups of water.
  • Add guajillo, chipotle, and ancho chilies to the boiling water. Simmer for 10-15 minutes until softened.
  • Remove chilies from the water (reserve the water) and blend them with 1 cup of the reserved chili water until smooth. Set aside.

Prepare the Beef:

  • Season the palette roast or short ribs generously with Fumo spice. Ensure all sides are well-coated.
  • In a large pot or Dutch oven, heat olive oil over medium-high heat.
  • Sear the beef on all sides until browned. Remove and set aside.
Sauté the Vegetables:
  • In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, about 5 minutes.
  • Add the chopped plum tomatoes and tomato paste, and cook for another 3-5 minutes.
Combine and Simmer:
  • Pour in the blended chili mixture and beef stock.
  • Stir in the cumin, garlic powder, dried oregano, cinnamon, and bay leaves.
  • Return the seared beef to the pot.
  • Add the remaining reserved chili water to cover the beef if needed.
  • Bring to a boil, then reduce to a simmer. Cover and cook for 4-5 hours, or until the meat is tender and easily shreddable.
Shred the Beef:
  • Once the beef is tender, remove it from the pot and shred it with two forks.
  • Return the shredded beef to the pot and let it simmer in the sauce for an additional 15-20 minutes to absorb the flavors.

Assemble the Tacos:
  • Heat a non-stick skillet or griddle over medium heat.
  • Dip corn tortillas into the birria broth to coat them lightly, then place them on the skillet.
  • Add a generous portion of shredded beef and sprinkle with Oaxaca or Brick cheese.
  • Fold the tortilla in half and cook until crispy and the cheese is melted.

Serve:

  • Serve the tacos hot, with a side of the birria broth for dipping.Garnish with chopped onions, cilantro, and a squeeze of lime, if desired.
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