I Thought Birria Tacos Were All Hype. Then I made These.

Von Brian Lagerstrom · 180 Min.

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Zubereitung

1. Cut the beef chuck into 2-3 inch chunks. Toss with 20 g coarse kosher salt and 45 g oil. Rest 20 minutes.
2. Remove stems and seeds from the dried chiles and tear into chunks. Toast in a pot over medium-low heat for 2-3 minutes, until fragrant. Add 675 g water, the onion and garlic. Bring to a low simmer, cover and simmer gently for 10 minutes.
3. Drain the cooking liquid and transfer the softened mixture to a blender. Add 675 g beef stock, tomato paste, chipotle chile, achiote paste, cumin, coriander, cinnamon, black pepper, cloves, oregano, apple cider vinegar, 10 g salt and 20 g agave syrup. Blend until smooth.
4. Broil the beef chunks on high for 15 minutes, until well browned. Deglaze the pan with the remaining 200 g beef stock, scraping up the browned bits, and add them to the pot with the beef and adobo puree.
5. Bring to a simmer on the stovetop, then cover and braise in a 300°F (150°C) oven for 2 hours.
6. Check the beef: it should give slightly but not fall apart. If ready, rest it covered for 30 minutes, then shred gently by hand into chunks.
7. For the consommé, mix 200 g braising adobo with 300 g beef stock and the beef base. Heat to dissolve.
8. Brush corn tortillas lightly with braising adobo on both sides.
9. In a nonstick pan over medium-low heat, fry the tortillas in oil. Top half of each with cheese and 100 g shredded beef, fold over, and fry 4-5 minutes per side until crispy and browned.
10. Rest the tacos briefly on a wire rack and serve with the hot consommé for dipping.

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