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.
Category
Lunch
Servings
8-10
Prep time
1 hour
Cook time
4 hours
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
- 2kg (4.4 lbs) Beef short rib meat (Oyster blade, cheeks, and chuck are all good alternatives)
- 6 dried Ancho chillies, cut with seeds removed
- 4 dried Guajillo chillies, cut with seeds removed
- 4 dried chipotle chilli morita chillies
- 2 plum tomatoes
- 1 white onion, diced
- 5 cloves garlic, smashed
- 3 tbsp peanut oil
- 1 cinnamon stick
- 2 bay leaves
- 8 peppercorns
- 2 whole cloves
- 1 tsp cumin seeds
- 1 tsp dried thyme
- 1 tsp dried oregano
- 50ml (approx. 3.4 tbsp) apple cider vinegar
- 500ml (approx. 2.1 cups) beef stock
-
salt, to taste
-
diced white onion
-
coriander (cilantro)
-
oaxaca Cheese or Mozzarella cheese
-
fresh Corn tortillas
-
limes
To serve
Directions
Begin by seasoning the beef generously with salt and set aside.
- Place your dried chillies in boiling water. Once the chillies are added, turn off the heat.
- Simmer the chillies for 10 minutes. During the last 2 minutes of simmering, introduce the tomatoes.
- Transfer the chillies and tomatoes from the water, along with the garlic and onion, to a blender. Add just enough of the chilli water to facilitate a smooth blend.
- In a large pot (with a lid), warm the peanut oil and brown the beef thoroughly. Once browned, set the beef aside.
- In the same pot, cook the blended chilli mixture for 6-7 minutes on medium heat.
- Reintroduce the beef to the pot, then add the spices (contained in a cheese cloth pouch), beef stock, and vinegar.
- Allow to simmer for 3-4 hours on a very low heat 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.
- Proceed to shred the beef and set aside the sauce for later use.
- For serving, immerse a corn tortilla in the reserved sauce, then place it on a medium-hot frying pan.
- 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.
Enjoy!
