Crispy Birria Tacos

240Min

8Servings

480Cal

HardLevel

Ingredients

Birria

chuck roast (raw)

1800 g

salt (dry)

5 g

pepper (dry)

3 g

oil (liquid)

30 ml

guajillo chiles (dry)

12 pcs

ancho chiles (dry)

5 pcs

arbol chiles (dry)

3 pcs

chipotles in adobo sauce (canned)

2 pcs

roma tomatoes (fresh)

2 pcs

large onion (fresh)

1 pcs

Mexican cinnamon stick (dry)

1 pcs

bay leaves (dry)

3 pcs

peppercorns (dry)

0.5 tsp

beef broth (liquid)

500 ml

white vinegar (liquid)

60 ml

claves of garlic (fresh)

5 pcs

ground cumin (dry)

1 tsp

Mexican oregano (dry)

1 tsp

ground cloves (dry)

0.5 tsp

Assembly

corn tortillas (fresh)

16 pcs

oaxaca cheese (fresh)

200 g

white onion (fresh)

1 pcs

cilantro (fresh)

20 g

lime wedges (fresh)

2 pcs

Instructions

Prepare the chiles

Remove the stems from the chiles, then rinse and de-seed them. Toast them on med-high for a few min then transfer to a bowl and pour over boiling water. Let them soak 20-30 min.

25 min100°Ctimer 25 min

Toasting the chiles brings out their flavor

Brown onion and tomatoes

Using a medium size pan, brown the onion and tomatoes in some oil or lightly char if you can.

5 min180°Ctimer 5 min

Lightly char the tomatoes and onion to add smoky flavor

Blend the sauce

Add the softened chiles, tomatoes, onion to a blender along with 1 cup of the soaking water, beef broth, chipotles in adobo, white vinegar, garlic, cumin, oregano, cloves. Blend until smooth.

5 mintimer 5 min

Use enough soaking water to make a smooth sauce

Strain the sauce

Strain the sauce through a strainer and set aside.

3 min

Press on the pulp to extract more sauce

Sears the meat

Season meat with enough salt and pepper to cover all sides. Heat the oil in the large pot and sear the meat on all sides until browned nicely.

10 min180°Ctimer 10 min

Don't overcrowd the pot – sear in batches if necessary

Simmer the meat

Add the strained chili sauce into the pot with the seared meat and bring to a boil. Then reduce heat to low, cover, and simmer for 3-3.5 hrs or until the meat is tender.

210 min90°Ctimer 210 min

Check occasionally and add water if the sauce is too dry

Shred the meat

Once done, shred the meat then add it back into the consome.

5 min

Use two forks to shred the meat easily

Assemble and fry the tacos

Heat up a pan to med-high. Dip the tortillas into the fat part of the consome, not the broth or else it won't crisp up good. Add in the oaxaca cheese and beef. Fry both sides until nice and crispy.

15 min180°Ctimer 15 min

Use the fat floating on the top of the consome to get crispy tacos

Original recipe

TikTokRecipe by @emijuju

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or skillet

Store birria meat and broth separately from tortillas

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