How to make Beef Birria Tacos
Ingredients:
2 lbs. Beef Shank
2 lbs. Bone-in Beef Short Rib
Salt and pepper to taste
3 Ancho Peppers
6 Guajillo Peppers
2 Large roasted tomatoes
4 Whole cloves
½ Teaspoon cumin seeds
½ Teaspoon black peppercorns
4 Garlic Cloves
1 Teaspoon Mexican oregano
½ Teaspoon Marjoram
½ Medium-size white onion sliced
1- in of stick of Mexican cinnamon
½ Cup white vinegar
Salt to taste
Corn tortillas
Oaxacan melting cheese
Instructions:
Season the meat with salt and pepper, then place in a large baking dish.
Clean and devein the peppers.
Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter).
Soak peppers in a cup of hot water for 20 minutes.
Roast the onion and garlic and place in your blender.
Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds).
Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce.
Add a few tablespoons of water only if your blender is having a hard time processing it.
Season the sauce with salt.
Pour the sauce over the meat, making sure it is covered all over with the salsa.
Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
Preheat the oven to 350º F.
Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted.
Reserve a cup of consomé on the side to dip your tacos in.
You can also cook this in an instant pot.
Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10 minute natural release.
Enjoy !!
Nutrition Information:
YIELD: 4 SERVING SIZE: 1
Calories: 350kcal | Carbohydrates: 15g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 450mg | Fiber: 4g | Sugar: 4g
Frequently Asked Questions:
Can I use a different cut of beef for the Birria Tacos?
While the recipe calls for beef shank and bone-in beef short rib, you can experiment with other cuts such as chuck roast or brisket. Just ensure they are suitable for slow cooking and can become tender.
How can I adjust the spice level of the Birria Tacos?
The spiciness of the dish can be adjusted by varying the number of ancho and guajillo peppers used.
For a milder flavor, reduce the number of peppers, or for a spicier taste, increase the quantity.
Remember to taste and adjust the seasoning as per your preference.
Can I substitute the Oaxacan melting cheese?
If you can’t find Oaxacan cheese, you can substitute it with other melting cheeses like mozzarella or Monterey Jack. These cheeses will provide a similar melty texture to complement the tacos.
Can I make the Birria Tacos in advance?
Yes, the meat can be cooked and refrigerated overnight or for at least 4 hours to allow the flavors to develop. This make-ahead option can save you time and also intensify the taste of the dish.
Can I make Birria Tacos in an Instant Pot?
Yes, the recipe provides an option to use an Instant Pot. You can throw all the ingredients into the Instant Pot and cook for 50 minutes on the stew setting with a 10-minute natural release. This method offers a quicker alternative to the oven-baking method.
Can I use a different type of meat for Beef Birria Tacos?
While the recipe suggests using beef shank and bone-in beef short rib, you can experiment with other cuts of beef that are suitable for slow cooking, such as chuck roast or brisket.
Adjust the cooking time accordingly based on the cut of meat you choose.
What are some suggested toppings and garnishes for Beef Birria Tacos?
Traditional toppings for Birria Tacos include diced onions, chopped cilantro, lime wedges, and additional salsa or hot sauce for added flavor.
You can also consider serving the tacos with a side of diced radishes or pickled onions for a refreshing crunch.
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