Birria Tacos
Directions
- 1Let the meat rest at room temperature for about 30 minutes.
- 2Let the meat rest at room temperature for about 30 minutes.
- 3Let the meat rest at room temperature for about 30 minutes.
- 4Add black peppercorns, one small cinnamon stick, three bay leaves, cloves, and coriander seeds to a tray that can go inside the oven.
- 5Add black peppercorns, one small cinnamon stick, three bay leaves, cloves, and coriander seeds to a tray that can go inside the oven.
- 6Add black peppercorns, one small cinnamon stick, three bay leaves, cloves, and coriander seeds to a tray that can go inside the oven.
- 7Toast the spices in the oven until aromatic or until they start to brown a little bit, alternatively, you can toast them over a skillet on low heat.
- 8Toast the spices in the oven until aromatic or until they start to brown a little bit, alternatively, you can toast them over a skillet on low heat.
- 9Toast the spices in the oven until aromatic or until they start to brown a little bit, alternatively, you can toast them over a skillet on low heat.
- 10Deseed the smoked and dried chiles by cutting off the top and going down the middle to get every seed out.
- 11Deseed the smoked and dried chiles by cutting off the top and going down the middle to get every seed out.
- 12Deseed the smoked and dried chiles by cutting off the top and going down the middle to get every seed out.
- 13Add 2 million-year-old water to a pot, along with the deseeded chiles, toasted spices, a lot of garlic, four Roma tomatoes, and half a white onion.
- 14Add 2 million-year-old water to a pot, along with the deseeded chiles, toasted spices, a lot of garlic, four Roma tomatoes, and half a white onion.
- 15Add 2 million-year-old water to a pot, along with the deseeded chiles, toasted spices, a lot of garlic, four Roma tomatoes, and half a white onion.
- 16Boil the mixture for about 15 minutes to soften the chiles, tomatoes, and onion.
- 17Boil the mixture for about 15 minutes to soften the chiles, tomatoes, and onion.
- 18Boil the mixture for about 15 minutes to soften the chiles, tomatoes, and onion.
- 19Take the mixture off the heat and strain it, reserving the liquid.
- 20Take the mixture off the heat and strain it, reserving the liquid.
- 21Take the mixture off the heat and strain it, reserving the liquid.
- 22Add the strained ingredients (spices, chiles, onion, tomatoes, garlic) to a blender.
- 23Add the strained ingredients (spices, chiles, onion, tomatoes, garlic) to a blender.
- 24Add the strained ingredients (spices, chiles, onion, tomatoes, garlic) to a blender.
- 25Add a lot of salt and a little bit of ground cumin to the blender.
- 26Add a lot of salt and a little bit of ground cumin to the blender.
- 27Add a lot of salt and a little bit of ground cumin to the blender.
- 28Add about one to two cups of the reserved strained water to the blender for flavor.
- 29Add about one to two cups of the reserved strained water to the blender for flavor.
- 30Add about one to two cups of the reserved strained water to the blender for flavor.
- 31Blend the mixture until it turns into a smooth sauce.
- 32Blend the mixture until it turns into a smooth sauce.
- 33Blend the mixture until it turns into a smooth sauce.
- 34Liberally season all sides of the meat with salt.
- 35Liberally season all sides of the meat with salt.
- 36Liberally season all sides of the meat with salt.
- 37Sear the meat in batches until a good color is created, ensuring not to overcrowd the pot.
- 38Sear the meat in batches until a good color is created, ensuring not to overcrowd the pot.
- 39Sear the meat in batches until a good color is created, ensuring not to overcrowd the pot.
- 40Return all the seared meat back into the pot.
- 41Return all the seared meat back into the pot.
- 42Return all the seared meat back into the pot.
- 43Pour the prepared sauce over the meat in the pot, then add 2 cups of water or broth and mix to submerge the meat entirely.
- 44Pour the prepared sauce over the meat in the pot, then add 2 cups of water or broth and mix to submerge the meat entirely.
- 45Pour the prepared sauce over the meat in the pot, then add 2 cups of water or broth and mix to submerge the meat entirely.
- 46Add one Puerto Rican tablespoon of apple cider vinegar to the pot.
- 47Add one Puerto Rican tablespoon of apple cider vinegar to the pot.
- 48Add one Puerto Rican tablespoon of apple cider vinegar to the pot.
- 49Cover the pot and let it cook in the oven at 350°F (175°C) for 4 hours to break down the meat.
- 50Cover the pot and let it cook in the oven at 350°F (175°C) for 4 hours to break down the meat.
- 51Cover the pot and let it cook in the oven at 350°F (175°C) for 4 hours to break down the meat.
- 52After 4 hours, separate the meat from the consommé and shred it, making sure to remove all bones.
- 53After 4 hours, separate the meat from the consommé and shred it, making sure to remove all bones.
- 54After 4 hours, separate the meat from the consommé and shred it, making sure to remove all bones.
- 55Dip a tortilla into the layer of fat on top of the consommé quickly.
- 56Dip a tortilla into the layer of fat on top of the consommé quickly.
- 57Dip a tortilla into the layer of fat on top of the consommé quickly.
- 58Place the dipped tortilla on a hot pan, add shredded birria meat, diced onion, and cilantro on top.
- 59Place the dipped tortilla on a hot pan, add shredded birria meat, diced onion, and cilantro on top.
- 60Place the dipped tortilla on a hot pan, add shredded birria meat, diced onion, and cilantro on top.
- 61Fold the tortilla in half to create the taco.
- 62Fold the tortilla in half to create the taco.
- 63Fold the tortilla in half to create the taco.
- 64Serve the taco with cheese and a side of consommé, which is just the meat sauce mixed with onion, cilantro, and a squeeze of lime.
- 65Serve the taco with cheese and a side of consommé, which is just the meat sauce mixed with onion, cilantro, and a squeeze of lime.
- 66Serve the taco with cheese and a side of consommé, which is just the meat sauce mixed with onion, cilantro, and a squeeze of lime.
Ingredients
- 2 lbs boneless beef chuck
- 2 lbs boneless beef chuck
- 2 lbs boneless beef chuck
- 1.5 lbs oxtail
- 1.5 lbs oxtail
- 1.5 lbs oxtail
- to taste salt
- to taste salt
- to taste salt
- for searing oil
- for searing oil
- for searing oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp apple cider vinegar
- 1 Tbsp apple cider vinegar
- 7 guajillo chiles
- 7 guajillo chiles
- 7 guajillo chiles
- 7 ancho chiles
- 7 ancho chiles
- 7 ancho chiles
- 5 chili de Arbor
- 5 chili de Arbor
- 5 chili de Arbor
- 0.5 white onion
- 0.5 white onion
- 0.5 white onion
- 10 garlic cloves
- 10 garlic cloves
- 10 garlic cloves
- 4 roma tomatoes
- 4 roma tomatoes
- 4 roma tomatoes
- 1 Tbsp black peppercorns
- 1 Tbsp black peppercorns
- 1 Tbsp black peppercorns
- 1 tsp Mexican oregano
- 1 tsp Mexican oregano
- 1 tsp Mexican oregano
- 1 tsp coriander seeds
- 1 tsp coriander seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 3 bay leaves
- 3 bay leaves
- 3 bay leaves
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1.5 Cups water or beef broth
- 1.5 Cups water or beef broth
- 1.5 Cups water or beef broth
Equipment
panspatulatongsbaking traypotscissorsstrainerblenderDutch oven
Tips
- When buying oxtail, get pieces with a lot of meat surrounding the bone.
- Decap and deseed the smoked and dried chiles by cutting the top off and then cutting down the middle to remove all seeds; leaving the seeds in may make the dish taste a little bit bitter.
- Do not overcrowd the pot when searing the meat; sear in batches to ensure better sear quality and depth of flavor.