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Birria (Quesabirria) Tacos with Homemade Tortillas
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Birria (Quesabirria) Tacos with Homemade Tortillas

3 godz. 30 minPorcje: 6Nutri-Score D€€
od @turkuazkitchen7 importówugotowano 0 razy
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Składniki

6 osób
  • beef chuck roast (cut into large chunks)Mięso1,5 kg
  • guajillo chiles (stemmed and seeded)Warzywa i owoce6 kawałki
  • ancho chiles (stemmed and seeded)Warzywa i owoce4 kawałki
  • chipotle chiles (stemmed and seeded)Warzywa i owoce2 kawałki
  • white onion (quartered)Warzywa i owoce1 kawałek
  • garlic (peeled)Warzywa i owoce6 kawałki
  • tomatoes (halved)Warzywa i owoce3 kawałki
  • apple cider vinegarSpiżarnia60 ml
  • beef stockSpiżarnia1,5 litry
  • dried oreganoPrzyprawy5 g
  • ground cuminPrzyprawy5 g
  • black pepper (ground)Przyprawy3 g
  • bay leavesPrzyprawy2 kawałki
  • saltPrzyprawy12 g
  • vegetable oilSpiżarnia30 ml
  • masa harinaProdukty zbożowe300 g
  • warm waterNapoje400 ml
  • cornstarchSpiżarnia15 g
  • Oaxaca cheese (shredded)Nabiał300 g
  • cilantro (chopped)Warzywa i owoce20 g
  • limes (cut into wedges)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

768kcal

Węglowodany
43 g
Białko
55 g
Tłuszcz
42 g
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Przybory

  • Garnek żeliwny
  • Blender kielichowy
  • Patelnia
  • Miska
  • Wałek do ciasta
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8

  9. Serve

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