Authentic Birria Tacos
Equipment
Ingredients
Meat
chuck roast (cut into chunks)
1000 g
salt
1 tsp
black pepper
1 tsp
Chiles & Broth
dried guajillo chiles (deseeded)
3 piece
dried ancho chiles (deseeded)
3 piece
onion (chopped)
1 piece
plum tomatoes (chopped)
2 piece
garlic cloves (whole)
6 piece
water
1200 ml
oregano
1 tsp
cumin
1 tsp
whole cloves
4 piece
black peppercorns
1 tsp
bay leaves
2 piece
cinnamon stick
1 piece
beef broth
960 ml
Taco Assembly
corn tortillas
12 piece
Oaxaca cheese (shredded)
200 g
cilantro (chopped)
20 g
onion (chopped)
1 piece
Instructions
Season the meat
Cut chuck roast into chunks and heavily season with salt and pepper.
Sear the meat
Heat a large pot on high heat and sear the meat in batches until each piece has a crust.
Roast aromatics and chiles
Add chiles, onion, tomatoes, garlic, and spices to the pot and roast until fragrant.
Boil chiles
Pour water over the mixture and boil for 10 minutes until chiles are soft.
Blend the sauce
Remove solids with a slotted spatula and blend with 2 cups of the cooking water and spices until smooth.
Pressure cook the birria
Add blended sauce, seared beef, beef broth, bay leaves, and cinnamon stick to the pot. Pressure cook for 45 minutes.
Shred the meat
Remove meat chunks from the pot and shred with two forks.
Prepare and fry tortillas
Dip corn tortillas in the consommé and fry in a pan on medium heat.
Assemble the tacos
Load tortillas with shredded Oaxaca cheese, shredded meat, cilantro, and onion. Crisp on both sides.
Original recipe
Storage
Store meat and consommé separately. Reheat meat gently to avoid drying out.
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