Beef Birria Tacos
Directions
- 1Get some beef, chuck roast is recommended, but brisket can be used.
- 2Add salt on top of the beef.
- 3Cook the beef in beef tallow or olive oil until seared.
- 4Chop up half an onion.
- 5Chop up some tomatoes.
- 6Drop in some garlic.
- 7Season with salt and pepper.
- 8Add some tomato paste.
- 9Deseed your peppers.
- 10Add the peppers to the pot with water and boil until softened.
- 11Blend the softened peppers and other ingredients to make the sauce.
- 12Add the seared meat back into the pot.
- 13Add beef stock and water to the pot.
- 14Add rosemary, bay leaves, and other seasonings to the pot.
- 15Add the blended sauce to the pot.
- 16Let the mixture cook for 3 to 4 hours until the meat is tender.
- 17Dip corn tortillas in the consommé sauce.
- 18Add Oaxaca cheese, cilantro, and onion to the tortilla.
- 19Add the beef on top of the cheese and cilantro/onion.
- 20Add more of the sauce to the taco.
- 21Cook the taco until it's crispy.
- 22Pair with a consommé.
Ingredients
- 4 lb Beef
- 4 Bay Leaves
- 1 Tsp Oregano
- 0.5 Tsp Cinnamon
- 1.5 Tsp Onion Powder
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Salt
- 1 Tbsp Peppercorn
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 2 Bouillon Cubes (Chicken)
- 1 Pint Beef Broth
- 3 Cups Water
- 2 Tbsp Tomato Paste
- 1 Tomato
- 5 Cloves Garlic
- 0.5 Onion
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Oregano
- 1 pinch Salt
- 1 pinch Black Pepper
- 6 Guajillo Peppers
- 1.5 Cup Water
- 1 some beef tallow
- 1 some olive oil
- 1 some Oaxaca cheese
- 1 some cilantro
- 1 some corn tortillas
Equipment
potblender
Tips
- Use chuck roast for beef.
- If you don't have beef tallow, use olive oil.
- Deseed your peppers.
- Add water to the blended sauce if it is too thick.
- Serve with consommé.
- Use corn tortillas.
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