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Birria (Quesabirria) Tacos with Homemade Tortillas
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Birria (Quesabirria) Tacos with Homemade Tortillas

3 h 30 minPara 6Nutri-Score D€€
de @turkuazkitchen7 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • beef chuck roast (cut into large chunks)Carne1,5 kg
  • guajillo chiles (stemmed and seeded)Frutas y verduras6 piezas
  • ancho chiles (stemmed and seeded)Frutas y verduras4 piezas
  • chipotle chiles (stemmed and seeded)Frutas y verduras2 piezas
  • white onion (quartered)Frutas y verduras1 pieza
  • garlic (peeled)Frutas y verduras6 piezas
  • tomatoes (halved)Frutas y verduras3 piezas
  • apple cider vinegarDespensa60 ml
  • beef stockDespensa1,5 litros
  • dried oreganoEspecias5 g
  • ground cuminEspecias5 g
  • black pepper (ground)Especias3 g
  • bay leavesEspecias2 piezas
  • saltEspecias12 g
  • vegetable oilDespensa30 ml
  • masa harinaCereales300 g
  • warm waterBebidas400 ml
  • cornstarchDespensa15 g
  • Oaxaca cheese (shredded)Lácteos300 g
  • cilantro (chopped)Frutas y verduras20 g
  • limes (cut into wedges)Frutas y verduras2 piezas

por ración

Nutrición

768kcal

Carbohidratos
43 g
Proteínas
55 g
Grasas
42 g
Adaptar utensilios

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Utensilios

  • Cocotte
  • Batidora de vaso
  • Sartén
  • Bol
  • Rodillo
  • Pinzas de cocina

paso a paso

Preparación

  1. Toast and soak the chiles

    • Toast the guajillo, ancho and chipotle chiles in a dry pan until fragrant, about 1 minute per side.
    • Cover the chiles with hot water and soak until softened.
    Paso 1

  2. Make the adobo sauce

    • Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, pepper and a splash of the stock until smooth.
    • Strain the sauce through a sieve for a silky texture.
    Paso 2

  3. Sear the beef

    • Season the beef generously with salt.
    • Heat the oil in a Dutch oven and sear the beef on all sides until browned.
    Paso 3

  4. Braise the birria

    • Pour the adobo sauce and remaining stock over the beef and add the bay leaves.
    • Cover and simmer gently until the meat is fork-tender.
    Paso 4

  5. Shred the meat and keep the consommé

    • Shred the beef with two forks.
    • Skim the fat from the broth and keep the consommé for dipping.
    Paso 5

  6. Make the tortilla dough

    • Mix the masa harina, cornstarch and a pinch of salt with the warm water until a smooth dough forms.
    • Rest the dough covered.
    Paso 6

  7. Shape and cook the tortillas

    • Divide the dough into balls and press or roll them out thinly.
    • Cook on a hot dry pan until lightly charred on both sides.
    Paso 7

  8. Assemble the quesabirria tacos

    • Fill each tortilla with shredded beef and Oaxaca cheese.
    • Fold and fry in the reserved birria fat until crisp and golden on both sides.
    Paso 8

  9. Serve

    • Top the tacos with cilantro and serve with lime wedges and a cup of consommé for dipping.
    Paso 9
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