Directions
- 1Let the meat rest at room temperature for about 30 minutes.
- 2Add black peppercorns, one small cinnamon stick, three bay leaves, cloves, and coriander seeds to a tray that can go inside the oven.
- 3Toast 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.
- 4Deseed the smoked and dried chiles by cutting off the top and going down the middle to get every seed out.
- 5Add 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.
- 6Boil the mixture for about 15 minutes to soften the chiles, tomatoes, and onion.
- 7Take the mixture off the heat and strain it, reserving the liquid.
- 8Add the strained ingredients (spices, chiles, onion, tomatoes, garlic) to a blender.
- 9Add a lot of salt and a little bit of ground cumin to the blender.
- 10Add about one to two cups of the reserved strained water to the blender for flavor.
- 11Blend the mixture until it turns into a smooth sauce.
- 12Liberally season all sides of the meat with salt.
- 13Sear the meat in batches until a good color is created, ensuring not to overcrowd the pot.
- 14Return all the seared meat back into the pot.
- 15Pour the prepared sauce over the meat in the pot, then add 2 cups of water or broth and mix to submerge the meat entirely.
- 16Add one Puerto Rican tablespoon of apple cider vinegar to the pot.
- 17Cover the pot and let it cook in the oven at 350°F (175°C) for 4 hours to break down the meat.
- 18After 4 hours, separate the meat from the consommé and shred it, making sure to remove all bones.
- 19Dip a tortilla into the layer of fat on top of the consommé quickly.
- 20Place the dipped tortilla on a hot pan, add shredded birria meat, diced onion, and cilantro on top.
- 21Fold the tortilla in half to create the taco.
- 22Serve 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
- 1.5 lbs oxtail
- to taste salt
- for searing oil
- 1 Tbsp apple cider vinegar
- 7 guajillo chiles
- 7 ancho chiles
- 5 chili de Arbor
- 0.5 white onion
- 10 garlic cloves
- 4 roma tomatoes
- 1 Tbsp black peppercorns
- 1 tsp Mexican oregano
- 1 tsp coriander seeds
- 1 cinnamon stick
- 3 bay leaves
- 1 tsp ground cumin
- 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.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h