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Birria Tacos
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Birria Tacos

3 h 30 minServes 6Nutri-Score C€€
from @tiffjonesss3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (cut into large chunks)Meat1.2 kg
  • guajillo chiles (stemmed and seeded)Produce6 pieces
  • ancho chiles (stemmed and seeded)Produce4 pieces
  • chipotle chiles (stemmed and seeded)Produce2 pieces
  • white onion (quartered)Produce1 piece
  • garlic (peeled)Produce6 pieces
  • tomatoes (halved)Produce3 pieces
  • apple cider vinegarPantry30 ml
  • beef stockPantry1.5 litres
  • dried oreganoSpices5 g
  • ground cuminSpices5 g
  • ground cinnamonSpices2 g
  • bay leavesSpices2 pieces
  • saltSpices10 g
  • black pepper (ground)Spices3 g
  • corn tortillasBakery18 pieces
  • Oaxaca cheese (shredded)Dairy300 g
  • cilantro (chopped)Produce20 g
  • white onion (finely diced)Produce1 piece
  • limes (cut into wedges)Produce2 pieces

per serving

Nutrition

728kcal

Carbs
53 g
Proteins
50 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Blender
  • Sieve
  • Tongs

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Sear the beef

    • Season the beef with salt and pepper.
    • Sear the beef chunks in a hot stockpot until browned on all sides.
    Step 3

  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.
    Step 4

  5. Shred the meat

    • Remove the beef and shred it with two forks.
    • Skim the fat from the broth and keep the consommé warm.
    Step 5

  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.
    Step 6

  7. Serve

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