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Birria Tacos
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Birria Tacos

1 h 30 minServes 8Nutri-Score C€€
from @alexrioscooks8 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chuck roast (cut into chunks)Meat1.2 kg
  • saltSpices10 g
  • black pepper (ground)Spices5 g
  • dried guajillo chiles (deseeded)Produce3 pieces
  • dried ancho chiles (deseeded)Produce3 pieces
  • onion (chopped)Produce1 piece
  • plum tomatoes (chopped)Produce2 pieces
  • garlic (whole cloves)Produce6 pieces
  • waterOther1.2 litres
  • oregano (dried)Spices1 g
  • cumin (ground)Spices2 g
  • whole clovesSpices4 pieces
  • black peppercorns (whole)Spices2 g
  • beef brothPantry960 ml
  • bay leavesSpices2 pieces
  • cinnamon stickSpices1 piece
  • apple cider vinegarPantry30 ml
  • corn tortillasBakery16 pieces
  • Oaxaca cheese (shredded)Dairy300 g
  • cilantro (chopped)Produce20 g
  • onion (finely chopped)Produce1 piece
  • vegetable oil (for frying)Pantry30 ml

per serving

Nutrition

496kcal

Carbs
16 g
Proteins
38 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Pressure cooker
  • Blender
  • Frying pan
  • Slotted spoon
  • Sieve

step by step

Method

  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.
    Step 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.
    Step 2

  3. Simmer the chiles

    • Pour the water over the chiles and vegetables.
    • Boil until the chiles are soft.
    Step 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.
    Step 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.
    Step 5

  6. Shred the meat

    • Remove the meat chunks from the pot and shred them.
    • Keep the consommé warm for dipping.
    Step 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.
    Step 7
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