Hoofdgerecht
Birria Tacos
3 u 30 minVoor 6Nutri-Score C€€
C
3 u 30 min
3 u 30 minBirria Tacos
wat u nodig heeft
Ingrediënten
beef chuck roast (cut into large chunks)Vlees1,2 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 vinegarVoorraadkast30 ml
beef stockVoorraadkast1,5 liter
dried oreganoKruiden en specerijen5 g- ground cuminKruiden en specerijen5 g
- ground cinnamonKruiden en specerijen2 g
- bay leavesKruiden en specerijen2 stukken
saltKruiden en specerijen10 g
black pepper (ground)Kruiden en specerijen3 g- corn tortillasBakkerij18 stukken
Oaxaca cheese (shredded)Zuivel300 g- cilantro (chopped)Groente en fruit20 g
- white onion (finely diced)Groente en fruit1 stuk
limes (cut into wedges)Groente en fruit2 stukken
per portie
Voedingswaarden
728kcal
- Koolhydraten
- 53 g
- Eiwitten
- 50 g
- Vetten
- 35 g
wat u gebruikt
Keukengerei
Soeppan
Koekenpan
Blender- Zeef
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Sear the beef
- Season the beef with salt and pepper.
- Sear the beef chunks in a hot stockpot until browned on all sides.
- Stap 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.
- Stap 5
Shred the meat
- Remove the beef and shred it with two forks.
- Skim the fat from the broth and keep the consommé warm.
- Stap 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.
- Stap 7
Serve
- Top the tacos with cilantro and diced onion.
- Serve with a cup of consommé and lime wedges.
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