How To Make Birria Tacos And Recipe
Two pounds of Chuck meat.
A pair of two-pound beef short ribs
Six Bailey Sue cinnamon sticks that have been dried
Halves of garlic, six
a solitary spoonful of chili powder
a single spoonful of salt
one tablespoon of cumin powder
One tablespoon of oregano, dried
a single cheese cup
one white onion, chopped
corn tortillas and six dried guajillo peppers
A four-liter supply of meat
These tacos de birria are well-known. These could be the most well-known tacos in the area. My plate is filled with these tacos, which have crispy, fried meat and cheese protruding from the top and dipped in a rich, dark red consommé.
This recipe might seem lengthy, but that's because I want to provide you with as much information as possible so you can make this tasty dish at home. As a stew, the meat and rich, dark liquid taste fantastic. However, you won't regret taking the extra few minutes to prepare some tacos.
We are going to start by getting the guajillo peppers ready. After putting the six guajillo peppers in a big basin of boiling water, cover them with a tea towel and let sit for ten minutes. After ten minutes, remove the peppers from the water, chop off their tops, and remove all of the seeds. Then, put the peppers in a blender with a little water and process until smooth.
Put to one side for later. Now we're going to prepare the meat, Finely chop the meat after removing it from the broth. Short ribs (bone-in): You can use any type of meat in place of this, or you can just use beef bones. The bone is necessary for the broth. This is what will give the broth/consomme that lovely, rich texture.
. Apply generous salt and place a pan onto your stovetop over high heat. stir the beef chuck on both sides until It's browned.
This should only take a few minutes. Transfer to a bowl, then stir the beef short ribs on both sides nice and brown. Transfer to a bowl now.
We're going to prepare the Birria stew; place a large pot onto your cooktop, turn on high heat, pour in the beef stock, then add the beef chuck, beef short ribs, onion, garlic, chili powder, cumin, oregano, cinnamon sticks, bay leaves and, salt stir then finally add the Blended guajillo Peppers.
Well combined, then brought to a boil. Simmer for two hours. The meat should be so soft that it falls off the bone after two hours. The beef short ribs and chuck should be carefully taken out of the pot.
We are going to take the bones out now. It's time to shred the meat now that the bones have been removed.
After the meat has been thoroughly shredded, it's time to egg it. Now that the topping and the tacos are assembled, Fry the tortillas by dipping them in the oil and then putting them on a big frying pan or comal. In the grease, fry the tortillas over medium heat. Place shredded cheese and chopped birria meat on top of the tortilla. While the taco is frying, fold it over and flatten it slightly with the spatula. Fry the taco until it's crisp on both sides.
Transfer a portion of your Berea stew to a small bowl and mix with the onions. Take hold of your Berea taco and dip it into the stew. Enjoy yourself when surfing. Don't forget to drink your taco once more following each bite. It’s bone broth, and has a lot of benefits, plus it’s absolutely delicious!