Birria Tostadas

Tender beef paired with ancho and guajillo chilie sauce on crisp fried tortillas.

Serves 6+

Ingredients

Ingredients:

INSTRUCTIONS:

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.

Now in a cast iron pan filled with a 1/2 inch of avocado oil heated to around 350F. Fry the corn tortillas 1-2 tortillas at a time for around 1 minute or until nice a crispy. Remove the tortillas and drain the excess oil on a wire rack or paper towels. Repeat with the rest of your tortillas.

To assemble the tostadas: add some chopped birria beef to the fried corn tortilla followed by a little consume, diced onion, chopped cilantro, cotija cheese, and a little lime juice.

Enjoy!

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