Birria Tacos

The perfect taco.




Remove the seeds and stems from the chilies and place in a pot filled with water. Bring to a simmer for around 20 minutes or until the chilies are softened.

In a large blender combine the softened chilies and some of the chili liquid (just enough to get the chilies to blend). Blend until smooth then add the tomatoes, garlic, and 1 onion (quartered). Blend again until smooth then add the smoked paprika, cumin, oregano, coriander, cloves, white vinegar, salt and pepper. Blend until smooth once more then set aside.

Next, cut the meat into medium to large pieces and season with oil, salt, and pepper all over. In a large dutch oven on medium heat add a little oil. Sear the meat on all sides in batches then remove from the pot and set aside.

In the same dutch oven add a thin layer of oil. Pour the adobo quickly into the oil so it immediately starts to fry. (Warning: if you do not pour quickly it could splash and burn you!)

Bring the adobo to a simmer then add the meat back to the pot along with fresh thyme, bay leaves, cinnamon, and beef stock. Cover and simmer for 3-4 hours or until the meat is tender. Skim the fat off the top of the birria and save in another pot for frying the tacos. Once the meat is tender, remove from the pot and let cool slightly. Shred and chop up the meat nice and fine and set aside. I highly recommend straining the consomme through a double mesh strainer into another pot to give a silky texture then seasoning to taste with salt. Keep the consomme warm until you are ready to serve.

To make the tacos start in a lightly greased cast iron pan or griddle on medium heat. Dip each corn tortilla in the fat from the birria and place in the pan. Add a nice amount of oaxaca cheese followed by a generous about of meat. Add a splash of consomme, chopped onion, and cilantro. Fold the tacos over and add a little more fat to get them to fry. Once the tacos are crisp remove from the pan and serve with a cup of consomme on the side. Garnish with chopped onion, cilantro, and serve with lime wedges.


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