How To Make Delicious Birria Tacos At Home

By Tasty · 300 min

Ingredients

Instructions

1. Line a baking sheet with parchment. Arrange the chuck and short ribs on it, sprinkle ¼ cup salt over all the meat, coat each piece fully, and refrigerate for at least 4 hours and up to overnight.
2. Soak the ancho, guajillo and morita chiles in warm water until they just begin to soften, about 5 minutes. Remove the seeds and stems and set the chiles aside.
3. Toast the cinnamon stick, coriander, black peppercorns, allspice and cloves in a medium skillet over medium heat until fragrant, about 2 minutes. Grind them with the bay leaves and oregano into a fine powder.
4. Preheat the oven to 300°F (150°C).
5. Take the seasoned meat out of the fridge and pat it dry with paper towels.
6. In a large Dutch oven with a tight lid, heat ¼ cup canola oil over medium-high heat until shimmering. Sear the meat on all sides until golden brown, in batches if needed, about 20 minutes. Set the meat aside. If the oil looks dark and burnt, discard it and add ¼ cup fresh canola oil before continuing.
7. Add the onion, tomatoes and the remaining tablespoon of salt to the pot and cook until the onion begins to sweat, 5–7 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the ground spices and cook until aromatic, about 2 minutes.
8. Add the vinegar, water, seared meat and chiles. Bring to a boil, then reduce to medium-low, cover, and simmer until the stew thickens and the chiles are completely soft, about 30 minutes.
9. Remove the chiles and blend them in a high-powered blender with about 2 cups of the broth until smooth. Return the purée to the pot and stir. Cover the stew with the banana leaves, put the lid on, and bake until the meat pulls easily away from the short rib bones, about 90 minutes. If the meat resists, cover and cook longer until very tender.
10. Remove the pot from the oven and discard the banana leaves. Move the meat to a large bowl and shred it with tongs and a fork to your liking. Keep the broth (consomé) for dipping and frying.
11. Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé and lay it flat in the oil. Add 2 tablespoons queso Oaxaca to one half and about ¼ cup shredded beef to the other, fold shut, and cook until the cheese begins to melt, about 1 minute. Flip and cook until golden and crispy with cheese oozing from the edges,

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRed onionBeefLimeTortillaBanana