Birria Taquitos

Love Birria Tacos? Then You’ll Love these Taquitos.




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. 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 taquitos: Start by brushing the corn tortillas with a little oil and then warm in the oven or microwave so they are pliable.  Fill each corn tortilla with a little chopped beef, chopped onion, cilantro, and cotija cheese. Roll up the Taquitos nice and tight then seal the edges with a little cornstarch and water paste. Repeat the process with the rest of the taquitos. (PRO TIP: Do not overfill the taquitos). 

Next in a cast iron pan filled with a 1/2 inch of oil, heat the oil to 350 degrees Fahrenheit. Shallow fry the taquitos seam side down, until nice a golden brown for about 2-3 minutes. Once the Taquitos are crisp remove from the oil, drain on a wire rack, and immediately season with salt. Serve the taquitos with a cup of consomme on the side. Garnish with chopped onion, cilantro, and serve with lime wedges. 



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