Crispy Birria Tacos

35m
Serves 1
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Directions

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