Skip to content
Menu
Birria Tacos
Hoofdgerecht

Birria Tacos

1 u 30 minVoor 8Nutri-Score C€€
van @alexrioscooks8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • chuck roast (cut into chunks)Vlees1,2 kg
  • saltKruiden en specerijen10 g
  • black pepper (ground)Kruiden en specerijen5 g
  • dried guajillo chiles (deseeded)Groente en fruit3 stukken
  • dried ancho chiles (deseeded)Groente en fruit3 stukken
  • onion (chopped)Groente en fruit1 stuk
  • plum tomatoes (chopped)Groente en fruit2 stukken
  • garlic (whole cloves)Groente en fruit6 stukken
  • waterOverig1,2 liter
  • oregano (dried)Kruiden en specerijen1 g
  • cumin (ground)Kruiden en specerijen2 g
  • whole clovesKruiden en specerijen4 stukken
  • black peppercorns (whole)Kruiden en specerijen2 g
  • beef brothVoorraadkast960 ml
  • bay leavesKruiden en specerijen2 stukken
  • cinnamon stickKruiden en specerijen1 stuk
  • apple cider vinegarVoorraadkast30 ml
  • corn tortillasBakkerij16 stukken
  • Oaxaca cheese (shredded)Zuivel300 g
  • cilantro (chopped)Groente en fruit20 g
  • onion (finely chopped)Groente en fruit1 stuk
  • vegetable oil (for frying)Voorraadkast30 ml

per portie

Voedingswaarden

496kcal

Koolhydraten
16 g
Eiwitten
38 g
Vetten
31 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Snelkookpan
  • Blender
  • Koekenpan
  • Schuimspaan
  • Zeef

stap voor stap

Bereiding

  1. Season and sear the beef

    • Cut the chuck roast into chunks and season heavily with salt and pepper.
    • Heat a large pot over high heat and sear the meat in batches on all sides until each piece has a crust.
    Stap 1

  2. Toast the chiles and vegetables

    • Deseed the guajillo and ancho chiles.
    • Toast the chiles in the same pot with the tomatoes, onion and garlic until fragrant and slightly roasted.
    Stap 2

  3. Simmer the chiles

    • Pour the water over the chiles and vegetables.
    • Boil until the chiles are soft.
    Stap 3

  4. Blend the chile sauce

    • Fish out the solids with a slotted spoon.
    • Blend them with the oregano, cumin, cloves, peppercorns and some of the chile water until smooth.
    Stap 4

  5. Pressure cook the birria

    • Strain the sauce back into the empty pot with the seared beef.
    • Add the beef broth, bay leaves, cinnamon stick and apple cider vinegar.
    • Pressure cook until the meat shreds easily.
    Stap 5

  6. Shred the meat

    • Remove the meat chunks from the pot and shred them.
    • Keep the consommé warm for dipping.
    Stap 6

  7. Fry the tacos

    • Dip the corn tortillas into the top layer of consommé and fry them in a pan over medium heat.
    • Fill with Oaxaca cheese, shredded meat, cilantro and onion.
    • Crisp on both sides and serve with consommé for dipping.
    Stap 7
Download Mezze