Tauchen Sie ein in die Welt der Birria Tacos: langsam gegartes Rindfleisch, eingeweicht in kräftiger Brühe und eingewickelt in frisch zubereitete Maistortillas mit Käse und Koriander. Und das Beste: serviert mit einer Beilage Schmorsauce, in die Sie Ihre Tacos dippen können.
Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
4 hours 30 minutes
Let’s dive into the world of Birria Tacos; slow-cooked beef soaked in rich broth and wrapped in freshly made corn tortillas with cheese and coriander. And the best part, served with a side of the braising sauce to dip your tacos in.
Ingredients
- 1.2kg (2.65 lbs) Beef oyster blade (chuck, cheeks, and short ribs are all good alternatives)
- 3 dried Ancho chillies, cut with seeds removed
- 2 dried Guajillo chillies, cut with seeds removed
- 2 dried chipotle chillies
- 1 roma tomato
- 1 small white onion, diced
- 3 cloves garlic, smashed
- 2 tbsp peanut oil
- 1 cinnamon stick
- 1 bay leaves
- 4 peppercorns
- 2 whole cloves
- ½ tsp cumin seeds
- ½ tsp dried thyme
- ½ tsp dried oregano
- 25ml apple cider vinegar
- 1 cup (250ml) beef stock
- salt, to taste
-
finely diced white onion
- coriander leaves (cilantro)
-
grated Oaxaca Cheese or Mozzarella cheese
- 8 corn tortillas
- lime wedges
To serve
Directions
Slice the beef into large chunks and season with salt.
- Place the dried chillies in a saucepan of boiling water.
- Reduce heat and simmer for 10 minutes, adding the tomato in the last 2 minutes of cooking.
- Transfer the chillies and tomato from the water, along with the garlic and onion, to a blender. Add just enough of the chilli water to facilitate a smooth blend.
- Heat the oil in a large saucepan on medium high.
- Cook the beef, turning, until browned all over, set aside.
- In the same pan, cook the blended chilli mixture for 6-7 minutes on medium heat.
- Transfer chilli mixture and beef to a slow cooker.
- Tie the spices together in a cheese cloth and add to the slow cooker with vinegar and beef stock.
- Cover with the lid and cook on high for 4 hours, or low for 8 hours, until the meat is tender and falls off the bone. If using a pressure cooker, cook for 45 minutes once at pressure.
- After cooking, let the meat rest in the sauce with the heat off for about an hour.
- Transfer the beef to a bowl and shred, reserving the sauce.
- For serving, immerse a corn tortilla in the reserved sauce, then place in a large frying pan on medium high heat.
- Layer the tortilla with shredded beef, mozzarella cheese, diced onion, and coriander.
- Fold the tortilla in half and toast both sides. Serve with an additional helping of the braising sauce and a lime wedge.
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