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Birria Tacos
Hoofdgerecht

Birria Tacos

4 u 30 minVoor 6Nutri-Score C€€
van @naraazizasmith12 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chuck roast (cut into 4 equal pieces)Vlees1,2 kg
  • salt (for seasoning the beef)Kruiden en specerijen10 g
  • guajillo chillies (deseeded)Groente en fruit3 stukken
  • ancho chillies (deseeded)Groente en fruit2 stukken
  • chile de árbol (deseeded)Groente en fruit2 stukken
  • tomato (chopped)Groente en fruit2 stukken
  • onion (chopped)Groente en fruit1 stuk
  • garlic (peeled)Groente en fruit4 stukken
  • tomato pasteVoorraadkast30 g
  • beef stockVoorraadkast800 ml
  • cumin (ground)Kruiden en specerijen5 g
  • oregano (dried)Kruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen2 g
  • cinnamon (ground)Kruiden en specerijen3 g
  • corn tortillasBakkerij12 stukken
  • Oaxaca cheese (shredded)Zuivel250 g
  • cilantro (chopped)Groente en fruit20 g
  • white onion (finely chopped, for garnish)Groente en fruit1 stuk
  • vegetable oil (for searing and frying)Voorraadkast30 ml

per portie

Voedingswaarden

566kcal

Koolhydraten
32 g
Eiwitten
44 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Blender
  • Koekenpan
  • Keukentang

stap voor stap

Bereiding

  1. Sear the beef

    • Cut the chuck roast into four equal pieces and season with salt.
    • Sear the pieces in the Dutch oven with a little oil until browned on all sides.
    • Remove the meat and set aside.
    Stap 1

  2. Cook the chilli base

    • Chop the tomato and onion and add them to the pot with the garlic, tomato paste and the deseeded guajillo, ancho and árbol chillies.
    • Cover with water and simmer until the chillies are soft.
    Stap 2

  3. Blend the sauce

    • Transfer the softened vegetables and chillies to a blender.
    • Blend until completely smooth.
    Stap 3

  4. Braise the meat

    • Return the sauce to the pot with the beef, the stock and the spices, including the cinnamon.
    • Cover with a lid and simmer gently until the meat is fall-apart tender.
    Stap 4

  5. Shred and prepare the garnish

    • Shred the tender beef with two forks.
    • Finely chop the white onion and cilantro for garnish.
    Stap 5

  6. Assemble the tacos

    • Dip the corn tortillas in the consommé.
    • Place them in a hot pan with Oaxaca cheese, shredded beef, onion and cilantro.
    • Fold and fry until crisp, then serve with a cup of consommé for dipping.
    Stap 6
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