Plat
Birria Tacos
3 h 30Pour 6Nutri-Score C€€
C
3 h 30
3 h 30Birria Tacos
ce qu’il vous faut
Ingrédients
beef chuck roast (cut into large chunks)Viandes1,2 kg
guajillo chiles (stemmed and seeded)Fruits et légumes6 morceaux- ancho chiles (stemmed and seeded)Fruits et légumes4 morceaux
- chipotle chiles (stemmed and seeded)Fruits et légumes2 morceaux
white onion (quartered)Fruits et légumes1 morceau
garlic (peeled)Fruits et légumes6 morceaux
tomatoes (halved)Fruits et légumes3 morceaux
apple cider vinegarÉpicerie30 ml
beef stockÉpicerie1,5 litres
dried oreganoÉpices5 g- ground cuminÉpices5 g
- ground cinnamonÉpices2 g
- bay leavesÉpices2 morceaux
saltÉpices10 g
black pepper (ground)Épices3 g- corn tortillasBoulangerie18 morceaux
Oaxaca cheese (shredded)Produits laitiers300 g- cilantro (chopped)Fruits et légumes20 g
- white onion (finely diced)Fruits et légumes1 morceau
limes (cut into wedges)Fruits et légumes2 morceaux
par portion
Nutrition
728kcal
- Glucides
- 53 g
- Protéines
- 50 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Blender- Tamis
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Sear the beef
- Season the beef with salt and pepper.
- Sear the beef chunks in a hot stockpot until browned on all sides.
- Étape 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.
- Étape 5
Shred the meat
- Remove the beef and shred it with two forks.
- Skim the fat from the broth and keep the consommé warm.
- Étape 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.
- Étape 7
Serve
- Top the tacos with cilantro and diced onion.
- Serve with a cup of consommé and lime wedges.
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