Beef Birria Tacos
The latest taco craze is easier than you think, thanks to Dink Cuisine!
Ingredients
2 dried ancho chiles, stemmed and deseeded
2 dried New Mexico chiles, stemmed and deseeded
2 dried chile de arbol, stemmed and deseeded
2 small vine-ripened tomatoes, halved
1/2 white onion + 1/4 cup minced white onion
2 whole garlic cloves
2 cups beef broth
1 tablespoon olive oil
1 pound chuck roast, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cinnamon stick
1 dried bay leaf
6 corn tortillas
Nonstick cooking spray
1 cup shredded Oaxaca cheese (or Shredded Quesadilla blend)
1/4 cup chopped fresh cilantro
Lime wedges
Instructions
Preheat oven to 300F. Combine the chiles, tomatoes, half onion, garlic and beef broth in a pot and simmer on medium 10-12 minutes.
Season the beef with salt and pepper. Heat the oil in an oven safe pot (e.g., Dutch oven) over medium-high. Sear the beef on all sides, about 5 minutes. Turn off the heat and transfer the beef to a plate.
Carefully blend the chile and tomato mixture until smooth. Add the blended sauce to the Dutch oven over medium heat. Add the meat and any accumulated juices back to the pot and give the bottom of the pan a good scrape with a wooden spoon.
Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon stick and bay leaf. Bring to a simmer, cover and transfer to the oven to braise for 3 hours.
Remove the pot from the oven and use a slotted spoon, transfer the beef to a bowl. Shred the beef and set it aside. Place the sauce in a bowl.
To make the tacos, heat a griddle over medium heat and spray it with nonstick cooking spray. Dip a tortilla in the sauce and lay it on the griddle. Top it with a sprinkle of cheese, a couple tablespoons of beef, diced onion and cilantro. After about 20 seconds, fold tortilla in half to close, then transfer to a platter. Repeat with remaining tortillas. Serve with lime wedges.
Beef Birria Tacos
Ingredients
Instructions
- Preheat oven to 300F.
- Combine the chiles, tomatoes, half onion, garlic and beef broth in a pot and simmer on medium 10-12 minutes.
- Season the beef with salt and pepper. Heat the oil in an oven safe pot (e.g., Dutch oven) over medium-high. Sear the beef on all sides, about 5 minutes. Turn off the heat and transfer the beef to a plate.
- Carefully blend the chile and tomato mixture until smooth. Add the blended sauce to the Dutch oven over medium heat. Add the meat and any accumulated juices back to the pot and give the bottom of the pan a good scrape with a wooden spoon.
- Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon stick and bay leaf. Bring to a simmer, cover and transfer to the oven to braise for 3 hours.
- Remove the pot from the oven and use a slotted spoon, transfer the beef to a bowl. Shred the beef and set it aside. Place the sauce in a bowl.
- To make the tacos, heat a griddle over medium heat and spray it with nonstick cooking spray. Dip a tortilla in the sauce and lay it on the griddle. Top it with a sprinkle of cheese, a couple tablespoons of beef, diced onion and cilantro. After about 20 seconds, fold tortilla in half to close, then transfer to a platter. Repeat with remaining tortillas. Serve with lime wedges.
Check out some of my other creations:
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