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Birria (Quesabirria) Tacos with Homemade Tortillas
Hoofdgerecht

Birria (Quesabirria) Tacos with Homemade Tortillas

3 u 30 minVoor 6Nutri-Score D€€
van @turkuazkitchen7 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • beef chuck roast (cut into large chunks)Vlees1,5 kg
  • guajillo chiles (stemmed and seeded)Groente en fruit6 stukken
  • ancho chiles (stemmed and seeded)Groente en fruit4 stukken
  • chipotle chiles (stemmed and seeded)Groente en fruit2 stukken
  • white onion (quartered)Groente en fruit1 stuk
  • garlic (peeled)Groente en fruit6 stukken
  • tomatoes (halved)Groente en fruit3 stukken
  • apple cider vinegarVoorraadkast60 ml
  • beef stockVoorraadkast1,5 liter
  • dried oreganoKruiden en specerijen5 g
  • ground cuminKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen3 g
  • bay leavesKruiden en specerijen2 stukken
  • saltKruiden en specerijen12 g
  • vegetable oilVoorraadkast30 ml
  • masa harinaGranen300 g
  • warm waterDranken400 ml
  • cornstarchVoorraadkast15 g
  • Oaxaca cheese (shredded)Zuivel300 g
  • cilantro (chopped)Groente en fruit20 g
  • limes (cut into wedges)Groente en fruit2 stukken

per portie

Voedingswaarden

768kcal

Koolhydraten
43 g
Eiwitten
55 g
Vetten
42 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Blender
  • Koekenpan
  • Mengkom
  • Deegroller
  • Keukentang

stap voor stap

Bereiding

  1. Toast and soak the chiles

    • Toast the guajillo, ancho and chipotle chiles in a dry pan until fragrant, about 1 minute per side.
    • Cover the chiles with hot water and soak until softened.
    Stap 1

  2. Make the adobo sauce

    • Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, pepper and a splash of the stock until smooth.
    • Strain the sauce through a sieve for a silky texture.
    Stap 2

  3. Sear the beef

    • Season the beef generously with salt.
    • Heat the oil in a Dutch oven and sear the beef on all sides until browned.
    Stap 3

  4. Braise the birria

    • Pour the adobo sauce and remaining stock over the beef and add the bay leaves.
    • Cover and simmer gently until the meat is fork-tender.
    Stap 4

  5. Shred the meat and keep the consommé

    • Shred the beef with two forks.
    • Skim the fat from the broth and keep the consommé for dipping.
    Stap 5

  6. Make the tortilla dough

    • Mix the masa harina, cornstarch and a pinch of salt with the warm water until a smooth dough forms.
    • Rest the dough covered.
    Stap 6

  7. Shape and cook the tortillas

    • Divide the dough into balls and press or roll them out thinly.
    • Cook on a hot dry pan until lightly charred on both sides.
    Stap 7

  8. Assemble the quesabirria tacos

    • Fill each tortilla with shredded beef and Oaxaca cheese.
    • Fold and fry in the reserved birria fat until crisp and golden on both sides.
    Stap 8

  9. Serve

    • Top the tacos with cilantro and serve with lime wedges and a cup of consommé for dipping.
    Stap 9
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