Skip to content
Menu
Birria Tacos
Plato principal

Birria Tacos

4 h 30 minPara 6Nutri-Score C€€
de @naraazizasmith12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chuck roast (cut into 4 equal pieces)Carne1,2 kg
  • salt (for seasoning the beef)Especias10 g
  • guajillo chillies (deseeded)Frutas y verduras3 piezas
  • ancho chillies (deseeded)Frutas y verduras2 piezas
  • chile de árbol (deseeded)Frutas y verduras2 piezas
  • tomato (chopped)Frutas y verduras2 piezas
  • onion (chopped)Frutas y verduras1 pieza
  • garlic (peeled)Frutas y verduras4 piezas
  • tomato pasteDespensa30 g
  • beef stockDespensa800 ml
  • cumin (ground)Especias5 g
  • oregano (dried)Especias3 g
  • black pepper (ground)Especias2 g
  • cinnamon (ground)Especias3 g
  • corn tortillasPanadería12 piezas
  • Oaxaca cheese (shredded)Lácteos250 g
  • cilantro (chopped)Frutas y verduras20 g
  • white onion (finely chopped, for garnish)Frutas y verduras1 pieza
  • vegetable oil (for searing and frying)Despensa30 ml

por ración

Nutrición

566kcal

Carbohidratos
32 g
Proteínas
44 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Sear the beef

    • Cut the chuck roast into four equal pieces and season with salt.
    • Sear the pieces in the Dutch oven with a little oil until browned on all sides.
    • Remove the meat and set aside.
    Paso 1

  2. Cook the chilli base

    • Chop the tomato and onion and add them to the pot with the garlic, tomato paste and the deseeded guajillo, ancho and árbol chillies.
    • Cover with water and simmer until the chillies are soft.
    Paso 2

  3. Blend the sauce

    • Transfer the softened vegetables and chillies to a blender.
    • Blend until completely smooth.
    Paso 3

  4. Braise the meat

    • Return the sauce to the pot with the beef, the stock and the spices, including the cinnamon.
    • Cover with a lid and simmer gently until the meat is fall-apart tender.
    Paso 4

  5. Shred and prepare the garnish

    • Shred the tender beef with two forks.
    • Finely chop the white onion and cilantro for garnish.
    Paso 5

  6. Assemble the tacos

    • Dip the corn tortillas in the consommé.
    • Place them in a hot pan with Oaxaca cheese, shredded beef, onion and cilantro.
    • Fold and fry until crisp, then serve with a cup of consommé for dipping.
    Paso 6
Obtener Mezze