Birria Tacos
Ingredients
Birria de Rez
-
2
pounds
boneless chuck
-
1
pound
oxtail or bone-in short ribs
-
1
teaspoon
neutral oil (avocado or vegetable oil)
Sauce
-
7
pieces
ancho chiles (ends trimmed and de-seeded)
-
7
pieces
guajillo chiles (ends trimmed and de-seeded)
-
3
pieces
chiles de arbol (ends trimmed and de-seeded)
-
1
piece
white onion (peeled and halved)
-
6
cloves
garlic (peeled)
-
4
pieces
roma tomatoes
-
1
tablespoon
black peppercorns
-
1
teaspoon
dried Mexican oregano
-
1
teaspoon
cumin seeds
-
1
teaspoon
coriander seeds
-
¼
teaspoon
ground cloves
-
½
piece
Mexican cinnamon stick
-
3
pieces
bay leaves
-
1
teaspoon
apple cider vinegar
-
3
cups
beef broth or water (divided)
Tacos
-
¼
cup
minced cilantro
-
¼
piece
white onion (minced)
-
1
piece
lime (juice from)
-
to taste
kosher salt
-
as needed
pieces
corn tortillas
-
3
ounces
Oaxacan cheese (or mozzarella)
Instructions
- Bring the meat to room temperature and season with salt.
- In a large pot, heat oil and sear the meat until browned on all sides.
- In another pot, combine dried chiles, onion, garlic, tomatoes, spices, and water; simmer for 15 minutes.
- Strain the mixture and blend with vinegar and broth until smooth.
- Preheat the oven to 300°F and add the meat back to the pot, pour the sauce over it, and braise for about 3 hours.
- Shred the meat and mix cilantro, onion, lime, and salt in a bowl.
- Dip tortillas in the fat from the broth, fry in a skillet, add meat and cheese, and cook until crispy.
- Serve the tacos with broth on the side.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
4g
Total carbohydrates
39g
Total protein
3g
Sodium
46mg
Cholesterol
3mg
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