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Birria Tacos
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Birria Tacos

3 h 30 minServes 8Nutri-Score C€€
from @.foodgotmewasted2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • beef chuck roast (cut into large chunks)Meat1.5 kg
  • beef shank (cut into large pieces)Meat500 g
  • dried guajillo chiles (stems and seeds removed)Produce6 pieces
  • dried ancho chiles (stems and seeds removed)Produce4 pieces
  • dried chiles de árbol (stems removed)Produce3 pieces
  • chipotle in adobo (plus a spoonful of the adobo)Pantry2 pieces
  • white onion (quartered)Produce1 piece
  • garlic (peeled)Produce8 pieces
  • tomatoes (halved)Produce3 pieces
  • apple cider vinegarPantry60 ml
  • beef stockPantry1.5 litres
  • dried oreganoSpices10 g
  • ground cuminSpices8 g
  • ground cinnamonSpices3 g
  • black pepper (freshly ground)Spices5 g
  • bay leavesSpices3 pieces
  • saltSpices15 g
  • vegetable oil (for searing and frying)Pantry30 ml
  • corn tortillasBakery16 pieces
  • Oaxaca cheese (shredded)Dairy300 g
  • white onion (finely diced, for serving)Produce1 piece
  • cilantro (chopped, for serving)Produce20 g
  • limes (cut into wedges)Produce2 pieces

per serving

Nutrition

708kcal

Carbs
40 g
Proteins
53 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Dutch oven
  • Frying pan
  • Blender
  • Sieve
  • Tongs

step by step

Method

  1. Toast and soak the chiles

    • Toast the guajillo, ancho and chiles de árbol in a dry pan until fragrant
    • Cover the chiles with hot water and soak until softened
    Step 1

  2. Make the adobo marinade

    • Blend the soaked chiles with the tomatoes, onion, garlic, chipotle in adobo, vinegar, oregano, cumin, cinnamon, pepper and salt until smooth
    • Strain the marinade through a sieve for a silky texture
    Step 2

  3. Marinate the beef

    • Coat the beef chunks with the adobo marinade
    • Let the meat marinate in the fridge
    Step 3

  4. Sear the beef

    • Heat the oil in a Dutch oven
    • Sear the marinated beef on all sides until browned
    Step 4

  5. Braise the birria

    • Add the beef stock and bay leaves to the pot
    • Cover and simmer gently until the meat is fall-apart tender
    • Shred the meat and skim the fat from the consommé
    Step 5

  6. Fry the birria tacos

    • Dip the tortillas in the consommé fat and fill with shredded beef and Oaxaca cheese
    • Fry the tacos in a hot pan until crisp and golden on both sides
    Step 6

  7. Serve

    • Top the tacos with diced onion and cilantro
    • Serve with lime wedges and a cup of consommé for dipping
    Step 7
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