Birria tacos are delicious tacos made with tender shredded beef, white onions, cheese, and cilantro.
Ingredients:
700 g chuck steak
2 ancho chilies, dried
2 guajillo chiles, dried
1 chipotle chili, dried
1 tbsp ground cloves
1 tbsp ground black pepper
1 tblsp thyme
1 tblsp majoram
1 tblsp oregano
cumin (1/2 tsp)
1/2 teaspoon ginger powder
season with salt to taste
3 cloves of garlic
a half onion
bay leaves (two)
1 stick of cinnamon
apple cider vinegar, 1/4 cup
1/2 a can of tomatoes or 2 fresh tomatoes
a pot of boiling water
2 cups stock (chicken or beef)
Tacos :
a few drops of vegetable oil
tortillas made with corn
onions, diced
Oaxaca cheese is a kind of cheese from Oaxaca,
Cilantro
Instructions:
Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit/Gas 4. Begin by removing the seeds from the ancho, guajillo, and chipotle chiles. After that, soak the chilies for 10-15 minutes in 2 cups boiling water.
Chop the beef chuck into medium-sized pieces in the meanwhile. Season to taste with salt and pepper. Then, using a dutch oven and a splash of oil, saute the beef pieces for 5-7 minutes on each side, or until brown. Option 1: Pour 2 cups water into the meat, season with salt, bring to a boil, and simmer for 30 minutes on medium heat. The stock for the consomé will be created as a result of this. Option 2: After searing the steak, pour 1-2 cups of pre-made chicken or beef stock into the dutch oven.
Blended after being drenched. Then, in a blender, combine apple cider vinegar, tomatoes (or canned tomatoes), onion, garlic cloves, cloves, marjoram, thyme, oregano, cumin, ginger, salt to taste, and black pepper.
Pour the sauce over the meat in the dutch oven. Cook for 2 hours or until soft, adding the bay leaves, cinnamon stick, and salt to taste if needed. Regularly check the steak and add water if it becomes too dry.
After removing the steak from the oven, shred it with a fork.
Tacos de Birria (Assemble)
In a pan, add a few drops of oil. Then, dip a corn tortilla in the consomé, place it in the pan, fill half of the tortilla with shredded beef, fold the tortilla, pour a little more consomé over it, and cook for a few minutes on the other side.
Remove the taco from the pan and add chopped onions, Oaxaca cheese, and cilantro to the top. Serve and have fun!
Notes:
Option 1: pour 2 cups water into the meat, season with salt, bring to a boil, and simmer for 30 minutes on medium heat. The stock for the consomé will be created as a result of this.
Option 2: After searing the steak, pour 1-2 cups of pre-made chicken or beef stock into the dutch oven.
