Birria tacos

Hailing from Tijuana, these tacos are a standout in the world of Mexican cuisine. At the heart of this recipe is the slow-cooked meat, steeped in the sweetness of Guajillo chilies.

Simple in preparation yet complex in flavor, these tacos are perfect for anyone looking to explore authentic regional dishes. The highlight of this dish is the final step where the taco is dipped in its rich consommé, enhancing its taste and texture

Method

1. Making the birria

Start by prepping all your ingredients.

De-seed and de-stem the chilis.

Roughly chop the onion and garlic.

Measure up the vinegar, beef stock, cloves, cumin, oregano and coriander seeds.

Cut the meat into 5cm/2inch cubes and season it with salt.

Fill a pot with water and bring to a boil. Add the whole tomato and blanch for 2 minutes. Using a slotted spoon, transfer the tomato to a bowl and set aside.

Next up let's give the meat some color and flavor.

Heat a pan over high heat with a splash of vegetable oil. In batches, add the cubed meat and sear until browned on all sides.

Ensure not to overcrowd the pan to achieve a proper sear. Once all the meat is browned, set it aside.

Prepare the sauce for the birria

In a separate pot, boil water and add the chilis. Immediately after, remove the pot from heat and let the chilis steep for 10 minutes to soften.

In a blender, combine the softened chilis, blanched tomato, chopped garlic, onion, ground coriander seeds, clove, cumin, vinegar, and oregano.

Blend on medium speed until a smooth paste forms.

In a large pot or Dutch oven, combine the sauce, beef stock, browned meat, bay leaves and cinnamon stick.

Generously season it with salt & pepper. Cover and let it simmer on low heat for 2-3 hours until the meat becomes very tender.

While the birria is simmering, prepare the taco accompaniments. Slice the lime into wedges, shred the cheese, chop the cilantro and finely dice the white onion.

Keep these ingredients refrigerated until ready to serve.

2. Making the taco

Begin by tasting the broth with a spoon. If needed, adjust the seasoning by adding a bit more salt or a dash of vinegar or lime juice to enhance its acidity.

Using tongs, carefully remove the tender meat from the pot. Place it on a cutting board or in a large bowl and use two forks to shred the meat into small, bite-sized pieces. Season with salt.

Ladle the flavorful broth, also known as consommé, from the pot into a wide, shallow bowl. This will be used for dipping the tacos.

Heat a non-stick or cast-iron skillet over medium heat.

Take a tortilla and gently dip it into the bowl of consommé, ensuring both sides are coated with the broth.

Transfer the broth-soaked tortilla to the hot pan.

Spread a thin layer of cheese over the entire surface of the tortilla. Allow the cheese to melt for about a minute.

Place the shredded meat on one half of the tortilla, drizzle a little bit more consommé over the meat for extra flavor.

Sprinkle the finely chopped white onions and cilantro on the other half of the tortilla.

Carefully fold the tortilla over to create your taco. Press it lightly with a spatula to ensure it holds together.

Let the taco cook for about a minute or until the underside is crispy, then flip and repeat on the other side.

Transfer the crispy taco to a serving plate. Garnish with some lime wedges, an additional sprinkle of fresh cilantro and white onion for an extra burst of flavor.

Before taking a bite, dip the edge of your taco into the reserved consommé for an added depth of taste.

Enjoy the savory layers of your homemade birria taco, as they deliver a satisfying crunch with every bite!

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