Birria Tacos
Serves 1
Directions
- 1Cut the beef into large chunks and season generously with salt.
- 2Sear the beef chunks in a hot cast-iron skillet until browned on all sides, then remove and set aside.
- 3Place the dried chilis, tomatoes, onion, and garlic cloves into a pot with water and boil until soft.
- 4Transfer the boiled vegetables and chilis to a blender. Add the cinnamon, peppercorns, cumin, thyme, and oregano, and blend until smooth.
- 5Place the seared beef into a Dutch oven, pour over the blended chili sauce, add the beef stock and bay leaves, and simmer.
- 6Cover the Dutch oven and place it into an oven to finish cooking.
- 7Remove the beef from the cooking liquid and shred it using your hands.
- 8Dip a corn tortilla into the fat from the top of the cooking liquid, place it in a hot pan, top with shredded beef and cheese, and fold to cook until crispy.
- 9Serve the tacos with a side of the cooking liquid (consomé) garnished with cilantro and diced onion.
Ingredients
- 1 whole beef chuck roast
- kosher salt (optional)
- 3 whole dried ancho chili
- 5 whole dried guajillo chili
- 10 whole dried chili de arbol
- 3 whole tomato
- 1 whole white onion
- 8 whole garlic clove
- 32 oz beef stock
- 2 whole bay leaf
- 1 whole cinnamon stick
- 1 tbsp whole peppercorns
- 1 tbsp cumin seeds
- 1 tsp thyme
- 1 tsp oregano
- 1 package corn tortilla
- 1 cup shredded mozzarella cheese
- fresh cilantro (optional)
- diced onion (optional)
Equipment
knifecast-iron skillettongspotblenderDutch ovenovengraterfrying pan
