Crispy Birria Tacos

35 mins
Serves 1
tiktok.com

Directions

  1. 1Remove the stems and deseed ancho, arbol, and wahia chilies.
  2. 2Remove the stems and deseed ancho, arbol, and wahia chilies.
  3. 3Remove the stems and deseed ancho, arbol, and wahia chilies.
  4. 4Submerge the deseeded chilies in boiling water to rehydrate them.
  5. 5Submerge the deseeded chilies in boiling water to rehydrate them.
  6. 6Submerge the deseeded chilies in boiling water to rehydrate them.
  7. 7Oil a hot sauté pan.
  8. 8Oil a hot sauté pan.
  9. 9Oil a hot sauté pan.
  10. 10Toast onion and garlic in the oiled pan.
  11. 11Toast onion and garlic in the oiled pan.
  12. 12Toast onion and garlic in the oiled pan.
  13. 13Add tomato paste to the pan with the onions and garlic, and cook until it starts to crackle and pop.
  14. 14Add tomato paste to the pan with the onions and garlic, and cook until it starts to crackle and pop.
  15. 15Add tomato paste to the pan with the onions and garlic, and cook until it starts to crackle and pop.
  16. 16Transfer the cooked onion, garlic, and tomato paste to a blender.
  17. 17Transfer the cooked onion, garlic, and tomato paste to a blender.
  18. 18Transfer the cooked onion, garlic, and tomato paste to a blender.
  19. 19Add the soaked chilies to the blender.
  20. 20Add the soaked chilies to the blender.
  21. 21Add the soaked chilies to the blender.
  22. 22Season with cumin, coriander, oregano, bay leaves, salt, and pepper.
  23. 23Season with cumin, coriander, oregano, bay leaves, salt, and pepper.
  24. 24Season with cumin, coriander, oregano, bay leaves, salt, and pepper.
  25. 25Splash in some chili water and vegetable stock.
  26. 26Splash in some chili water and vegetable stock.
  27. 27Splash in some chili water and vegetable stock.
  28. 28Blend all ingredients until smooth.
  29. 29Blend all ingredients until smooth.
  30. 30Blend all ingredients until smooth.
  31. 31Sear beef short ribs and shank in a hot pan until a nice hard sear is achieved.
  32. 32Sear beef short ribs and shank in a hot pan until a nice hard sear is achieved.
  33. 33Sear beef short ribs and shank in a hot pan until a nice hard sear is achieved.
  34. 34Place the seared beef into a slow or pressure cooker.
  35. 35Place the seared beef into a slow or pressure cooker.
  36. 36Place the seared beef into a slow or pressure cooker.
  37. 37Pour the blended pepper broth over the beef.
  38. 38Pour the blended pepper broth over the beef.
  39. 39Pour the blended pepper broth over the beef.
  40. 40Pressure cook for 35 minutes until the meat is falling apart.
  41. 41Pressure cook for 35 minutes until the meat is falling apart.
  42. 42Pressure cook for 35 minutes until the meat is falling apart.
  43. 43Shred the cooked beef and keep it hydrated with some consommé from the cooking liquid.
  44. 44Shred the cooked beef and keep it hydrated with some consommé from the cooking liquid.
  45. 45Shred the cooked beef and keep it hydrated with some consommé from the cooking liquid.
  46. 46Heat corn tortillas on a hot and oiled flat top.
  47. 47Heat corn tortillas on a hot and oiled flat top.
  48. 48Heat corn tortillas on a hot and oiled flat top.
  49. 49Once tortillas are malleable, add Oaxaca cheese to each tortilla.
  50. 50Once tortillas are malleable, add Oaxaca cheese to each tortilla.
  51. 51Once tortillas are malleable, add Oaxaca cheese to each tortilla.
  52. 52Layer the shredded birria meat on top of the cheese.
  53. 53Layer the shredded birria meat on top of the cheese.
  54. 54Layer the shredded birria meat on top of the cheese.
  55. 55Fold the tortillas in half and crisp them up on the flat top.
  56. 56Fold the tortillas in half and crisp them up on the flat top.
  57. 57Fold the tortillas in half and crisp them up on the flat top.
  58. 58Fill the crispy tacos with onion and cilantro.
  59. 59Fill the crispy tacos with onion and cilantro.
  60. 60Fill the crispy tacos with onion and cilantro.
  61. 61Dip the tacos in the consommé before eating.
  62. 62Dip the tacos in the consommé before eating.
  63. 63Dip the tacos in the consommé before eating.

Ingredients

  • Ancho chilies
  • Ancho chilies
  • Ancho chilies
  • Arbol chilies
  • Arbol chilies
  • Arbol chilies
  • Wahia chilies
  • Wahia chilies
  • Wahia chilies
  • Boiling water
  • Boiling water
  • Boiling water
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • Garlic cloves
  • Garlic cloves
  • Garlic cloves
  • Tomato paste
  • Tomato paste
  • Tomato paste
  • Cumin
  • Cumin
  • Cumin
  • Coriander
  • Coriander
  • Coriander
  • Oregano
  • Oregano
  • Oregano
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Chili water
  • Chili water
  • Chili water
  • Vegetable stock
  • Vegetable stock
  • Vegetable stock
  • Beef short rib
  • Beef short rib
  • Beef short rib
  • Beef shank
  • Beef shank
  • Beef shank
  • Corn tortillas
  • Corn tortillas
  • Corn tortillas
  • Oaxaca cheese
  • Oaxaca cheese
  • Oaxaca cheese
  • Onion
  • Onion
  • Onion
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

PlateKettleSauté panSpatulaBlenderTongsSlow cookerPressure cookerSpoonFlat top

Tips

  • Deseed the chilies before soaking them.
  • Sear the meat for a nice hard sear before pressure cooking.
  • Keep the shredded meat hydrated with consommé.