Plato principal
Birria Tacos
3 h 30 minPara 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minBirria Tacos
lo que necesita
Ingredientes
beef chuck roast (cut into large chunks)Carne1,2 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 vinegarDespensa30 ml
beef stockDespensa1,5 litros
dried oreganoEspecias5 g- ground cuminEspecias5 g
- ground cinnamonEspecias2 g
- bay leavesEspecias2 piezas
saltEspecias10 g
black pepper (ground)Especias3 g- corn tortillasPanadería18 piezas
Oaxaca cheese (shredded)Lácteos300 g- cilantro (chopped)Frutas y verduras20 g
- white onion (finely diced)Frutas y verduras1 pieza
limes (cut into wedges)Frutas y verduras2 piezas
por ración
Nutrición
728kcal
- Carbohidratos
- 53 g
- Proteínas
- 50 g
- Grasas
- 35 g
lo que usará
Utensilios
Olla
Sartén
Batidora de vaso- Tamiz
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Toast the chiles
- Toast the guajillo, ancho and chipotle chiles in a dry frying pan until fragrant.
- Soak the chiles in hot water for 15 min until softened.
- Paso 2
Make the adobo sauce
- Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, cinnamon, salt and pepper until smooth.
- Strain the sauce through a sieve for a silky texture.
- Paso 3
Sear the beef
- Season the beef with salt and pepper.
- Sear the beef chunks in a hot stockpot until browned on all sides.
- Paso 4
Braise the birria
- Pour the adobo sauce and beef stock over the beef and add the bay leaves.
- Cover and simmer gently until the meat is fork tender.
- Paso 5
Shred the meat
- Remove the beef and shred it with two forks.
- Skim the fat from the broth and keep the consommé warm.
- Paso 6
Fry the tacos
- Dip the tortillas in the fat from the broth.
- Fill with shredded beef and cheese, fold and fry in a hot pan until crisp on both sides.
- Paso 7
Serve
- Top the tacos with cilantro and diced onion.
- Serve with a cup of consommé and lime wedges.
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