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Birria Tacos
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Birria Tacos

4 h 30 minServes 6Nutri-Score C€€
from @naraazizasmith12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into 4 equal pieces)Meat1.2 kg
  • salt (for seasoning the beef)Spices10 g
  • guajillo chillies (deseeded)Produce3 pieces
  • ancho chillies (deseeded)Produce2 pieces
  • chile de árbol (deseeded)Produce2 pieces
  • tomato (chopped)Produce2 pieces
  • onion (chopped)Produce1 piece
  • garlic (peeled)Produce4 pieces
  • tomato pastePantry30 g
  • beef stockPantry800 ml
  • cumin (ground)Spices5 g
  • oregano (dried)Spices3 g
  • black pepper (ground)Spices2 g
  • cinnamon (ground)Spices3 g
  • corn tortillasBakery12 pieces
  • Oaxaca cheese (shredded)Dairy250 g
  • cilantro (chopped)Produce20 g
  • white onion (finely chopped, for garnish)Produce1 piece
  • vegetable oil (for searing and frying)Pantry30 ml

per serving

Nutrition

566kcal

Carbs
32 g
Proteins
44 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Blender
  • Frying pan
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Blend the sauce

    • Transfer the softened vegetables and chillies to a blender.
    • Blend until completely smooth.
    Step 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.
    Step 4

  5. Shred and prepare the garnish

    • Shred the tender beef with two forks.
    • Finely chop the white onion and cilantro for garnish.
    Step 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.
    Step 6
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