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Birria Tacos
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Birria Tacos

1 h 30 minPara 8Nutri-Score C€€
de @alexrioscooks8 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • chuck roast (cut into chunks)Carne1,2 kg
  • saltEspecias10 g
  • black pepper (ground)Especias5 g
  • dried guajillo chiles (deseeded)Frutas y verduras3 piezas
  • dried ancho chiles (deseeded)Frutas y verduras3 piezas
  • onion (chopped)Frutas y verduras1 pieza
  • plum tomatoes (chopped)Frutas y verduras2 piezas
  • garlic (whole cloves)Frutas y verduras6 piezas
  • waterOtro1,2 litros
  • oregano (dried)Especias1 g
  • cumin (ground)Especias2 g
  • whole clovesEspecias4 piezas
  • black peppercorns (whole)Especias2 g
  • beef brothDespensa960 ml
  • bay leavesEspecias2 piezas
  • cinnamon stickEspecias1 pieza
  • apple cider vinegarDespensa30 ml
  • corn tortillasPanadería16 piezas
  • Oaxaca cheese (shredded)Lácteos300 g
  • cilantro (chopped)Frutas y verduras20 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • vegetable oil (for frying)Despensa30 ml

por ración

Nutrición

496kcal

Carbohidratos
16 g
Proteínas
38 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Olla a presión
  • Batidora de vaso
  • Sartén
  • Espumadera
  • Tamiz

paso a paso

Preparación

  1. Season and sear the beef

    • Cut the chuck roast into chunks and season heavily with salt and pepper.
    • Heat a large pot over high heat and sear the meat in batches on all sides until each piece has a crust.
    Paso 1

  2. Toast the chiles and vegetables

    • Deseed the guajillo and ancho chiles.
    • Toast the chiles in the same pot with the tomatoes, onion and garlic until fragrant and slightly roasted.
    Paso 2

  3. Simmer the chiles

    • Pour the water over the chiles and vegetables.
    • Boil until the chiles are soft.
    Paso 3

  4. Blend the chile sauce

    • Fish out the solids with a slotted spoon.
    • Blend them with the oregano, cumin, cloves, peppercorns and some of the chile water until smooth.
    Paso 4

  5. Pressure cook the birria

    • Strain the sauce back into the empty pot with the seared beef.
    • Add the beef broth, bay leaves, cinnamon stick and apple cider vinegar.
    • Pressure cook until the meat shreds easily.
    Paso 5

  6. Shred the meat

    • Remove the meat chunks from the pot and shred them.
    • Keep the consommé warm for dipping.
    Paso 6

  7. Fry the tacos

    • Dip the corn tortillas into the top layer of consommé and fry them in a pan over medium heat.
    • Fill with Oaxaca cheese, shredded meat, cilantro and onion.
    • Crisp on both sides and serve with consommé for dipping.
    Paso 7
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