Plato principal
Birria Tacos
3 h 30 minPara 8Nutri-Score C€€
C
3 h 30 min
3 h 30 minBirria Tacos
receta de
.foodgotmewasted
@.foodgotmewasted
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef chuck roast (cut into large chunks)Carne1,5 kg- beef shank (cut into large pieces)Carne500 g
dried guajillo chiles (stems and seeds removed)Frutas y verduras6 piezas- dried ancho chiles (stems and seeds removed)Frutas y verduras4 piezas
- dried chiles de árbol (stems removed)Frutas y verduras3 piezas
chipotle in adobo (plus a spoonful of the adobo)Despensa2 piezas
white onion (quartered)Frutas y verduras1 pieza
garlic (peeled)Frutas y verduras8 piezas
tomatoes (halved)Frutas y verduras3 piezas
apple cider vinegarDespensa60 ml- beef stockDespensa1,5 litros
dried oreganoEspecias10 g- ground cuminEspecias8 g
- ground cinnamonEspecias3 g
black pepper (freshly ground)Especias5 g- bay leavesEspecias3 piezas
saltEspecias15 g- vegetable oil (for searing and frying)Despensa30 ml
- corn tortillasPanadería16 piezas
Oaxaca cheese (shredded)Lácteos300 g- white onion (finely diced, for serving)Frutas y verduras1 pieza
- cilantro (chopped, for serving)Frutas y verduras20 g
limes (cut into wedges)Frutas y verduras2 piezas
por ración
Nutrición
708kcal
- Carbohidratos
- 40 g
- Proteínas
- 53 g
- Grasas
- 38 g
lo que usará
Utensilios
Placa de cocina
Cocotte
Sartén
Batidora de vaso- Tamiz
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Toast and soak the chiles
- Toast the guajillo, ancho and chiles de árbol in a dry pan until fragrant
- Cover the chiles with hot water and soak until softened
- Paso 2
Make the adobo marinade
- Blend the soaked chiles with the tomatoes, onion, garlic, chipotle in adobo, vinegar, oregano, cumin, cinnamon, pepper and salt until smooth
- Strain the marinade through a sieve for a silky texture
- Paso 3
Marinate the beef
- Coat the beef chunks with the adobo marinade
- Let the meat marinate in the fridge
- Paso 4
Sear the beef
- Heat the oil in a Dutch oven
- Sear the marinated beef on all sides until browned
- Paso 5
Braise the birria
- Add the beef stock and bay leaves to the pot
- Cover and simmer gently until the meat is fall-apart tender
- Shred the meat and skim the fat from the consommé
- Paso 6
Fry the birria tacos
- Dip the tortillas in the consommé fat and fill with shredded beef and Oaxaca cheese
- Fry the tacos in a hot pan until crisp and golden on both sides
- Paso 7
Serve
- Top the tacos with diced onion and cilantro
- Serve with lime wedges and a cup of consommé for dipping
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