👨‍🍳 作り方

1. 1

   Prepare the Chili Adobo: Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chilies for 1-2 minutes per side until fragrant and slightly pliable, being careful not to burn them. Remove from skillet and place in a heatproof bowl. Cover with boiling water and let soak for 20-30 minutes until softened. Meanwhile, in the same skillet, lightly char the halved tomatoes and quartered onion until slightly softened and browned in spots. Add the peeled garlic cloves and toast for about 1 minute until fragrant. Drain the soaked chilies, reserving the soaking liquid. In a blender, combine the softened chilies, charred tomatoes, onion, garlic, cumin, oregano, cinnamon stick, cloves, and black peppercorns. Add about 1 cup of the reserved chili soaking liquid and blend until a smooth paste forms. If the mixture is too thick, add more soaking liquid, a tablespoon at a time, until it reaches a thick, spreadable consistency.

   ⏱️ 30 minutes
2. 2

   Braise the Beef: Pat the beef chuck dry with paper towels and season generously with salt. Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the beef chunks in batches until deeply browned on all sides. Remove the beef and set aside. Pour off all but 2 tablespoons of rendered fat from the pot. Add the prepared chili adobo paste to the pot and cook over medium heat, stirring constantly, for 2-3 minutes until fragrant and slightly darkened. Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer, then cover tightly. Reduce the heat to low and simmer gently for 3 to 3.5 hours, or until the beef is fork-tender and easily shreds. Alternatively, braise in a preheated oven at 160°C (325°F) for the same duration.

   ⏱️ 3 hours 30 minutes
3. 3

   Shred the Beef and Prepare Consommé: Once the beef is tender, carefully remove it from the pot and place it on a cutting board or in a bowl. Using two forks, shred the beef into bite-sized pieces. Skim off the excess fat that has risen to the surface of the braising liquid. This rendered fat will be used for dipping the tortillas. Strain the remaining braising liquid through a fine-mesh sieve into a clean pot or bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. Season the consommé to taste with salt. You should have a rich, flavorful broth. If desired, you can return the shredded beef to the consommé to keep it warm and moist.

   ⏱️ 15 minutes
4. 4

   Assemble and Griddle the Tacos: Heat a large skillet or griddle over medium-high heat. Ladle some of the reserved beef fat from the consommé into the skillet (about 1-2 tablespoons). Dip each corn tortilla into the warm fat, coating both sides, then place it on the hot skillet. Spoon a generous portion of the shredded birria beef onto one half of each tortilla. Sprinkle with shredded Oaxaca cheese. Fold the tortilla in half to create a taco. Cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Repeat with the remaining tortillas, adding more fat to the skillet as needed. Serve the crispy birria tacos immediately with small bowls of the warm consommé for dipping. Garnish with finely diced white onion and chopped cilantro, and serve with lime wedges on the side.

   ⏱️ 20 minutes