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Beef Birria Tacos
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Beef Birria Tacos

3 h 30Pour 8Nutri-Score C€€€
par @foodwithgeorge1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • oxtailsViandes1 kg
  • braising steakViandes1 kg
  • sea salt (to taste)Épices5 g
  • black pepper (freshly ground, to taste)Épices3 g
  • vegetable oilÉpicerie30 ml
  • onion (roughly chopped)Fruits et légumes1 morceau
  • garlic (bulb, peeled)Fruits et légumes1 morceau
  • tomato pasteÉpicerie30 g
  • tomatoesFruits et légumes2 morceaux
  • bay leavesÉpices2 morceaux
  • whole peppercornsÉpices8 g
  • coriander seedsÉpices4 g
  • cinnamon stickÉpices1 morceau
  • mexican oreganoÉpices12 g
  • beef stockÉpicerie2,4 litres
  • ancho chili peppersFruits et légumes2 morceaux
  • guajillo chili peppersFruits et légumes3 morceaux
  • chile de árbol peppersFruits et légumes3 morceaux
  • sugar (small pinch)Épicerie3 g
  • corn tortillas (taco-size)Boulangerie8 morceaux
  • Oaxaca cheese (shredded)Produits laitiers200 g
  • lime (cut into wedges)Fruits et légumes1 morceau
  • coriander (chopped)Fruits et légumes60 g
  • onion (finely diced)Fruits et légumes1 morceau

par portion

Nutrition

568kcal

Glucides
16 g
Protéines
53 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Poêle
  • Pince de cuisine

pas à pas

Préparation

  1. Sear the meat

    • Pat the oxtails and braising steak dry, then season with salt and pepper.
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Sear the meat in batches for 2 minutes per side until browned, then set aside.
    Étape 1

  2. Build the base

    • Add the onion and garlic to the pot and sauté until fragrant.
    • Stir in the tomato paste and tomatoes and cook for 3 to 4 minutes.
    Étape 2

  3. Make the bouquet garni

    • Place the bay leaves, peppercorns, coriander seeds, cinnamon stick and oregano in a cheesecloth sachet and tie shut.
    Étape 3

  4. Simmer the birria

    • Add the beef stock to the pot and bring to a boil.
    • Add the bouquet garni, the meat and any juices, then the ancho, guajillo and chile de árbol peppers.
    • Cover and simmer until the meat is tender.
    Étape 4

  5. Blend the chili sauce

    • Remove the bouquet garni.
    • Blend the softened peppers with some of the cooking liquid until smooth, then return the mixture to the broth.
    • Season with salt and a pinch of sugar.
    Étape 5

  6. Shred the meat

    • Shred the meat, mix with a bit of broth and season if needed.
    Étape 6

  7. Assemble the tacos

    • Dip the tortillas in the broth and cook in a hot pan.
    • Add meat and cheese to one side of each tortilla, fold, and cook until crispy on both sides.
    Étape 7

  8. Make the dipping broth

    • In a bowl, add the broth, chopped coriander, diced onion and lime juice for dipping.
    Étape 8
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