BIRRIA TACOS

In Dinner, Main Dish 532 views

Birria tacos are produced using delicate sheep or meat in a rich adobo sauce. Make this formula for a delectable supper with legitimate Mexican flavor!

Birria is a generous red stew, starting from Jalisco, Mexico, and customarily made with sheep or goat.

Customarily, the meat marinates in a rich adobo sauce, at that point it’s braised in banana leaves and absorbed more sauce for serving. To abbreviate what is generally a multi-day measure, this formula avoids the braising. All things considered, we pressure cook the meat, which secures the flavor in the meat in under 30 minutes!

Since both sheep and goat can be costly and are more hard to track down, it’s gotten normal for individuals to utilize meat all things considered.

In any case, each nibble is loaded with flavor from the chiles and flavors utilized all through the cooking cycle.

The conventional cooking technique for both is something very similar – sheep or goat is enveloped by banana leaves and cooked in an underground stove until delicate.

Notwithstanding, barbacoa is basically cooked meat, while birria additionally enhances the meat by lowering it in a spiced sauce.

The final product is a stew that can be eaten with no guarantees or used to make birria tacos.

Ingredients

Birria Adobo Paste

  • 20 dried ancho chiles stemmed and seeded (See Note 1)
  • 8 garlic cloves
  • 6 bay leaves
  • 3 tbsp sesame seeds
  • 1 tbsp black peppercorns
  • 1 tsp cloves
  • 4 tsp thyme
  • 4 tsp Mexican oregano
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1 cup water
  • 1/4 cup vinegar

Birria

  • 6 lbs beef chuck or lamb (See Note 2)
  • salt (See Note 3)
  • 2 tbsp vegetable oil
  • 1/2 adobo paste (see above)
  • 1 medium white onion remove skin, cut into quarters
  • 6 garlic cloves
  • 3 bay leaves
  • 1 tsp black peppercorns

Consommé

  • 12 cascabel chiles stemmed and seeded
  • 1/2 remaining adobo paste (see above)
  • 28 oz roasted tomatoes
  • 3 garlic cloves

Serving

  • 16 corn tortillas
  • 1 cup cilantro chopped
  • 1 medium white onion diced
  • pickled red onion optional
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Instructions

Adobo Sauce

  1. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside.
  2. In a skillet over medium high heat toast the garlic, bay leaves, sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.
  3. Transfer toasted garlic and spices, thyme, oregano, ginger and cumin, drained chiles, water and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency (See Note 4). Strain through a sieve and discard any debris if needed (I use a Vitamix that does a great job, so no need to strain). This can be made 1 week in advance stored covered in refrigerator.

Birria

  1. Season lamb or beef all over liberally with salt. Searing meat first is optional (I prefer the browned meat myself, but to save time skip this step). Sear meat all over in a Dutch oven or large skillet with a little oil. Work in batches so the meat sears and doesn’t steam due to over crowding pot.
  2. Remove meat if seared and or place salted meat into the Instant Pot along with onion, garlic cloves, bay leaves and peppercorns. Pour in half of the adobo paste, and cover with water by 1 inch. Cook on Meat/Stew setting, High, for 45 minutes. Allow for Natural steam release.
  3. Remove the meat, reserving the cooking liquid, and shred. Transfer shredded meat back into the Instant Pot and cover to keep warm. Set reserved cooking liquid aside.
  4. To a skillet over medium high heat, add the cascabel chiles. Cook and turn often, chiles should turn a bright red color, for about 2 minutes. Add the garlic, roasted tomatoes and remaining half of the adobo paste and simmer for 10 minutes.
  5. Transfer tomato chile mixture and half of the reserved cooking liquid to a blender and puree until smooth. Strain through a sieve and discard any debris if needed.
  6. To the Instant Pot add half the strained chile puree to the shredded meat. Set to Saute and cook meat and chile sauce, uncovered for 20 minutes.
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Consommé

  1. Add the remaining half the strained chile puree to the remaining half of the reserved cooking liquid, this is your consommé for dipping. Thin with water or beef stock if needed.

Serve

  1. Dip tortilla in consommé and pan fry with some oil, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to warm. Using a spatula, remove from pan and top with cilantro, onion and pickled onions (optional). Serve with a cup of the consummé to dip the tacos in. Tear tacos in half and dip into sauce. Can be eaten as a stew as well.
  2. Baking Version (Preheat oven to 325°F)
  3. Season lamb or beef all over liberally with salt. Searing meat first is optional (I prefer the browned meat myself, but to save time skip this step). Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn’t steam due to over crowding pot.
  4. Add all meat to the Dutch oven along with the onion, garlic cloves, bay leaves and peppercorns. Pour in half of the adobo paste and cover with water by 1 inch. Cover with lid and transfer to oven. Bake for 3 hours, or until the meat is very tender and pulls easily with a fork.
  5. Remove the meat, reserving the cooking liquid, and shred. Transfer shredded meat back into the Dutch oven and cover to keep warm. Set reserved cooking liquid aside.
  6. To a skillet over medium high heat, add the cascabel chiles. Cook and turn often, chiles should turn a bright red color, for about 2 minutes. Add the garlic, roasted tomatoes and remaining half of the adobo paste and simmer for 10 minutes.
  7. Transfer tomato chile mixture and half of the reserved cooking liquid to a blender and puree until smooth. Strain through a sieve and discard any debris if needed.
  8. To the Dutch oven add half the strained chile puree to the shredded meat. Simmer meat and chile sauce, uncovered for 20 minutes.
READ MORE  LOADED SWEET POTATO CASSEROLE

Consommé

  1. Add the remaining half the strained chile puree to the remaining half of the reserved cooking liquid, this is your consommé for dipping.

Serve

  1. Dip tortilla in consommé and pan fry with some oil, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to warm. Using a spatula, remove from pan and top with cilantro, onion and pickled onions (optional). Serve with a cup of the consummé to dip the tacos in. Tear tacos in half and dip into sauce. Can be eaten as a stew as well.

Notes

  1. If you do not have enough ancho chiles, you can also use guajillo chiles, just be sure to use 20 chiles total (as seen in video I used 16 ancho and 4 guajillo chiles).
  2. Birria is a rich red stew traditionally made with lamb or goat. Some birrerias use beef, chicken and pork. Lamb loin chops are fantastic. Beef Shank, Short ribs and beef chuck are great alternatives. If using beef short ribs, purchase 8 pounds total weight. For lamb, leg or shoulder are great.
  3. I use kosher salt, typically 1 tsp per pound of meat.
  4. I thin with water, not the soaking liquid as it gets too bitter in my opinion.

Nutrition

Calories: 794kcal | Carbohydrates: 52g | Protein: 36g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 126mg | Sodium: 236mg | Potassium: 1296mg | Fiber: 17g | Sugar: 22g | Vitamin A: 11872IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 7mg

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