Birria Tacos
Directions
- 1Cut the chuck roast into smaller pieces.
- 2Cut the chuck roast into smaller pieces.
- 3Cut the chuck roast into smaller pieces.
- 4Finely chop the onion.
- 5Finely chop the onion.
- 6Finely chop the onion.
- 7Heat olive oil in a frying pan. Sear the chuck roast pieces until browned on all sides.
- 8Heat olive oil in a frying pan. Sear the chuck roast pieces until browned on all sides.
- 9Heat olive oil in a frying pan. Sear the chuck roast pieces until browned on all sides.
- 10Toast the dried guajillo and ancho chiles, tomatoes and onion in the frying pan.
- 11Toast the dried guajillo and ancho chiles, tomatoes and onion in the frying pan.
- 12Toast the dried guajillo and ancho chiles, tomatoes and onion in the frying pan.
- 13Add water to the pan and simmer until the chiles are soft.
- 14Add water to the pan and simmer until the chiles are soft.
- 15Add water to the pan and simmer until the chiles are soft.
- 16Blend the cooked chiles, tomatoes and onion until smooth.
- 17Blend the cooked chiles, tomatoes and onion until smooth.
- 18Blend the cooked chiles, tomatoes and onion until smooth.
- 19Add the chopped onion to the frying pan and sauté until translucent.
- 20Add the chopped onion to the frying pan and sauté until translucent.
- 21Add the chopped onion to the frying pan and sauté until translucent.
- 22Pour the blended chili sauce into the frying pan.
- 23Pour the blended chili sauce into the frying pan.
- 24Pour the blended chili sauce into the frying pan.
- 25Add the seared chuck roast pieces to the chili sauce and simmer until the meat is tender.
- 26Add the seared chuck roast pieces to the chili sauce and simmer until the meat is tender.
- 27Add the seared chuck roast pieces to the chili sauce and simmer until the meat is tender.
- 28Add cumin, oregano and bay leaves to the pan and continue simmering.
- 29Add cumin, oregano and bay leaves to the pan and continue simmering.
- 30Add cumin, oregano and bay leaves to the pan and continue simmering.
- 31Shred the cooked meat with a fork.
- 32Shred the cooked meat with a fork.
- 33Shred the cooked meat with a fork.
- 34Heat the corn tortillas in a frying pan until warm and slightly browned.
- 35Heat the corn tortillas in a frying pan until warm and slightly browned.
- 36Heat the corn tortillas in a frying pan until warm and slightly browned.
- 37Assemble the tacos by layering the cheese, shredded meat, and chili sauce.
- 38Assemble the tacos by layering the cheese, shredded meat, and chili sauce.
- 39Assemble the tacos by layering the cheese, shredded meat, and chili sauce.
- 40Fold the tortillas in half.
- 41Fold the tortillas in half.
- 42Fold the tortillas in half.
- 43Serve the tacos with extra chili sauce, cilantro, and a squeeze of lime.
- 44Serve the tacos with extra chili sauce, cilantro, and a squeeze of lime.
- 45Serve the tacos with extra chili sauce, cilantro, and a squeeze of lime.
Ingredients
- 1 piece chuck roast
- 1 piece chuck roast
- 1 piece chuck roast
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 piece onion
- 1 piece onion
- 1 piece onion
- 4 pieces dried guajillo chiles
- 4 pieces dried guajillo chiles
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces dried ancho chiles
- 2 pieces dried ancho chiles
- 2 pieces tomatoes
- 2 pieces tomatoes
- 2 pieces tomatoes
- 1 cup water
- 1 cup water
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cumin
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon oregano
- 1 teaspoon oregano
- 2 pieces bay leaves
- 2 pieces bay leaves
- 2 pieces bay leaves
- 2 pieces corn tortillas
- 2 pieces corn tortillas
- 2 pieces corn tortillas
- 1 cup shredded cheese
- 1 cup shredded cheese
- 1 cup shredded cheese
- 1 handful cilantro
- 1 handful cilantro
- 1 handful cilantro
- 1 piece lime
- 1 piece lime
- 1 piece lime
Equipment
knifefrying panblender