Beef Birria Tacos

2 mins
Serves 1
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Directions

  1. 1Season beef with salt and pepper, dredge in flour, and sear in olive oil until golden.
  2. 2Season beef with salt and pepper, dredge in flour, and sear in olive oil until golden.
  3. 3Season beef with salt and pepper, dredge in flour, and sear in olive oil until golden.
  4. 4Add tomatoes, onions, and garlic to the pan.
  5. 5Add tomatoes, onions, and garlic to the pan.
  6. 6Add tomatoes, onions, and garlic to the pan.
  7. 7Add beef broth, apple cider vinegar, and all spices to the pan.
  8. 8Add beef broth, apple cider vinegar, and all spices to the pan.
  9. 9Add beef broth, apple cider vinegar, and all spices to the pan.
  10. 10Cover and cook in a preheated oven at 375°F for about an hour, then add dried peppers and cook for another 1-1.5 hours until fork-tender.
  11. 11Cover and cook in a preheated oven at 375°F for about an hour, then add dried peppers and cook for another 1-1.5 hours until fork-tender.
  12. 12Cover and cook in a preheated oven at 375°F for about an hour, then add dried peppers and cook for another 1-1.5 hours until fork-tender.
  13. 13Prepare onions and cilantro, season with salt and lime.
  14. 14Prepare onions and cilantro, season with salt and lime.
  15. 15Prepare onions and cilantro, season with salt and lime.
  16. 16Strain the consommé and shred the beef.
  17. 17Strain the consommé and shred the beef.
  18. 18Strain the consommé and shred the beef.
  19. 19Dip tortillas in consommé, add shredded mozzarella and beef, and sear until golden and cheese is melty.
  20. 20Dip tortillas in consommé, add shredded mozzarella and beef, and sear until golden and cheese is melty.
  21. 21Dip tortillas in consommé, add shredded mozzarella and beef, and sear until golden and cheese is melty.
  22. 22Finish with onions and cilantro and serve with extra consommé for dipping.
  23. 23Finish with onions and cilantro and serve with extra consommé for dipping.
  24. 24Finish with onions and cilantro and serve with extra consommé for dipping.

Ingredients

  • 4 lbs Beef Chuck
  • 4 lbs Beef Chuck
  • 4 lbs Beef Chuck
  • 2 Ancho pepper
  • 2 Ancho pepper
  • 2 Ancho pepper
  • 2 Pasilla peppers
  • 2 Pasilla peppers
  • 2 Pasilla peppers
  • 2 Guajillo pepper
  • 2 Guajillo pepper
  • 2 Guajillo pepper
  • 1 Arbol pepper
  • 1 Arbol pepper
  • 1 Arbol pepper
  • 4 cups beef/bone broth
  • 4 cups beef/bone broth
  • 4 cups beef/bone broth
  • 2 tomatoes on the vine
  • 2 tomatoes on the vine
  • 2 tomatoes on the vine
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar
  • 0.5 cinnamon stick
  • 0.5 cinnamon stick
  • 0.5 cinnamon stick
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 tbs olive oil
  • 3 tbs olive oil
  • 3 tbs olive oil
  • 2.5 tsp salt
  • 2.5 tsp salt
  • 2.5 tsp salt
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 14 tortillas
  • 14 tortillas
  • 14 tortillas
  • 5 cups mozzarella
  • 5 cups mozzarella
  • 5 cups mozzarella
  • 1 cup red onions
  • 1 cup red onions
  • 1 cup red onions
  • 1 cup cilantro
  • 1 cup cilantro
  • 1 cup cilantro
  • 2 limes
  • 2 limes
  • 2 limes

Equipment

panovensieve