Fave Birria Tacos (Print Version)
# Ingredients:
→ Chili Paste
01 -
4 dried guajillo peppers, stems and seeds removed
02 -
4 dried ancho chiles, stems and seeds removed
03 -
4 chipotle peppers in adobo
04 -
1 onion, chopped
05 -
4 garlic cloves
06 -
120ml crushed tomatoes
07 -
120ml organic beef stock
08 -
15ml apple cider vinegar
09 -
2 bay leaves
10 -
30ml Mexican oregano
11 -
5ml dried thyme
12 -
2.5ml ground cumin
13 -
2.5ml ground cinnamon
14 -
2.5ml smoked paprika
15 -
2.5ml ground allspice
→ Meat and Consommé
16 -
1.4kg organic chuck roast beef, cut into medium-large chunks
17 -
15ml extra virgin olive oil
18 -
5ml sea salt
19 -
5ml black pepper
20 -
5ml garlic powder
21 -
1/2 onion, diced
22 -
950ml organic beef stock
23 -
475ml water
→ Taco Assembly
24 -
12 organic corn tortillas
25 -
200g shredded Oaxaca cheese
26 -
240ml fresh cilantro, chopped
27 -
15ml olive oil for frying
# Instructions:
01 -
Bring 950ml beef stock to a boil in a medium pot. Add stemmed and seeded dried ancho and guajillo chiles. Cover and let sit for 15-20 minutes until peppers soften.
02 -
Transfer softened peppers to a high-powered blender or food processor. Add chipotle peppers, onion, garlic, crushed tomatoes, 120ml beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, paprika, and allspice. Blend until smooth and thick. Add additional stock if needed for desired consistency.
03 -
Preheat oven to 180°C. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear on each side for 3-4 minutes until golden brown. Work in batches if necessary. Remove meat and set aside.
04 -
In the same pot, sauté diced onions until translucent, about 1-2 minutes. Add the chili paste and simmer for 1-2 minutes. Pour in beef stock and water, stirring to combine. Return the seared beef to the pot and stir, then reduce heat to low and simmer for another minute.
05 -
Transfer the dutch oven to the preheated oven. Braise for approximately 2½ hours or until the beef is tender enough to easily shred with forks.
06 -
Remove pot from oven. Shred all meat using two forks until completely pulled in texture. Reserve 240ml of the braising liquid in a small bowl and garnish with fresh chopped cilantro to create the consommé dipping sauce.
07 -
Heat a non-stick skillet over medium heat and add 15ml olive oil, spreading it evenly with a paper towel. Dip one side of a tortilla in the consommé and place it in the heated skillet. Top with shredded beef, diced onions, chopped cilantro, and Oaxaca cheese.
08 -
Fold tortilla in half and cook until cheese melts. Flip carefully to the opposite side and cook until golden. Remove from heat and repeat with remaining tortillas. Serve immediately with the consommé dipping sauce.
# Notes:
01 -
Shank, lamb, or chicken can be substituted for beef chuck roast
02 -
For best results, use a non-stick pan rather than cast iron when frying the tacos
03 -
The consommé should be rich enough to both flavor the tortillas and serve as a dipping sauce