Crispy Birria Tacos
Directions
- 1Remove the stems and deseed ancho, arbol, and wahia chilies.
- 2Submerge the deseeded chilies in boiling water to rehydrate them.
- 3Oil a hot sauté pan.
- 4Toast onion and garlic in the oiled pan.
- 5Add tomato paste to the pan with the onions and garlic, and cook until it starts to crackle and pop.
- 6Transfer the cooked onion, garlic, and tomato paste to a blender.
- 7Add the soaked chilies to the blender.
- 8Season with cumin, coriander, oregano, bay leaves, salt, and pepper.
- 9Splash in some chili water and vegetable stock.
- 10Blend all ingredients until smooth.
- 11Sear beef short ribs and shank in a hot pan until a nice hard sear is achieved.
- 12Place the seared beef into a slow or pressure cooker.
- 13Pour the blended pepper broth over the beef.
- 14Pressure cook for 35 minutes until the meat is falling apart.
- 15Shred the cooked beef and keep it hydrated with some consommé from the cooking liquid.
- 16Heat corn tortillas on a hot and oiled flat top.
- 17Once tortillas are malleable, add Oaxaca cheese to each tortilla.
- 18Layer the shredded birria meat on top of the cheese.
- 19Fold the tortillas in half and crisp them up on the flat top.
- 20Fill the crispy tacos with onion and cilantro.
- 21Dip the tacos in the consommé before eating.
Ingredients
- Ancho chilies
- Arbol chilies
- Wahia chilies
- Boiling water
- Olive oil
- 1 Onion
- Garlic cloves
- Tomato paste
- Cumin
- Coriander
- Oregano
- Bay leaves
- Salt
- Pepper
- Chili water
- Vegetable stock
- Beef short rib
- Beef shank
- Corn tortillas
- Oaxaca cheese
- Onion
- 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.
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