Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Birria Tacos
Experience Jalisco's iconic street food: tender, slow-braised beef simmered in a rich, spiced chili broth, then used to fill corn tortillas. The tortillas are dipped in the flavorful rendered beef fat and griddled until perfectly crispy. Served with the fragrant consommé for dipping, these tacos are a culinary delight.
🧂 Składniki
- 1.5 kg Beef chuck roast(Trimmed of excess fat, cut into 2-3 inch chunks)
- 6 Dried Guajillo chilies(Stems and seeds removed)
- 4 Dried Ancho chilies(Stems and seeds removed)
- 2 Roma tomatoes(Halved)
- 1 Yellow onion(Quartered)
- 6 cloves Garlic(Peeled)
- 1 tbsp Ground cumin
- 1 tbsp Dried Mexican oregano
- 1 small Cinnamon stick
- 3 whole Cloves
- 1 tsp Black peppercorns
- 1 liter Beef broth(Low sodium preferred)
- to taste Salt
- 24 Corn tortillas(Good quality, preferably fresh)
- 200 g Oaxaca cheese(Shredded or thinly sliced)
- 2 tbsp Neutral oil(For searing and griddling)
- 1/2 White onion(Finely diced, for serving)
- 1/4 cup Fresh cilantro(Chopped, for serving)
- for serving Lime wedges
👨🍳 Instrukcje
- 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
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
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
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
💡 Wskazówki profesjonalistów
- ✓The rendered beef fat (manteca) is essential for achieving the signature crispy texture and rich flavor of the tortillas. Don't skip skimming it off!
- ✓For an even richer flavor, you can add a splash of apple cider vinegar to the consommé before serving.
- ✓Serve with traditional accompaniments like finely diced white onion, chopped cilantro, and lime wedges. A side of salsa roja or salsa verde is also a great addition.
- ✓Leftover birria meat and consommé can be stored separately in the refrigerator for up to 3 days. Reheat gently.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Traditional Birria de Chivo: For an authentic taste of Jalisco, use goat meat instead of beef chuck.
- Quesabirria: Add an extra layer of shredded cheese (like Monterey Jack or a Mexican blend) to the tacos for an even cheesier experience.
- Spicy Birria: Add a few dried árbol chilies to the chili soaking step for an extra kick.