Birria Tacos
Ingredients: Beef Brisket, Top Round, Cross-cut Beef Shanks, Salt, Black Pepper · 270 min cook time · 845kcal · $59.95
Ingredients
1.5pounds Beef Brisket, 2pounds Top Round, 1.5pounds Cross-cut Beef Shanks, 1tablespoon Salt, 0.5teaspoon Black Pepper, 0.5cup Neutral Oil, 9pieces Guajillo Chiles, 0.5piece White Onion, 8cloves Garlic, 2pieces Chipotle Peppers in Adobo, 0.25cup Tomato Paste, 1tablespoon Apple Cider Vinegar, 1tablespoon Chicken Bouillon Powder, 0.5teaspoon White Pepper, 1tablespoon Beef Bouillon, 1tablespoon Light Brown Sugar, 2teaspoons Smoked Paprika, 2teaspoons Oregano, 0.5teaspoon Thyme, 0.25teaspoon Clove, 0.25teaspoon Cinnamon, 0.5teaspoon Cumin, 4pieces Bay Leaves, 8pieces Guajillo Chiles (for salsa), 4pieces Chile de Árbol, 4pieces Roma Tomatoes, 4pieces Tomatillos, 2cloves Garlic (for salsa), 1piece Chipotle Pepper (for salsa), 1tablespoon Apple Cider Vinegar (for salsa), 1tablespoon Salt (for salsa), 12pieces Yellow Corn Tortillas, 1cup Oaxaca Cheese (shredded), 0.25cup White Onion (diced), 0.25cup Cilantro (chopped), 1piece Lime
Instructions
1. Cut the beef brisket into three pieces, separating the fat. The fat will be used to sear the tortillas. The cross-cut beef shanks are ready as is, and the bone will add richness to the consommé. Season all the meat with salt and black pepper.
2. Preheat a large pot over medium-high heat with a little oil. Sear all the beef for 2-3 minutes per side until nicely browned. Do this in batches to avoid overcrowding the pot.
3. Boil 9 seeded guajillo chiles in water until soft. Once the water boils, immediately turn off the heat. The chiles will continue to cook in the pot for another 2.5-3 hours with the meat.
4. Transfer the softened guajillo chiles to a blender. Add half a white onion, 8 cloves of garlic, 2 chipotle peppers in adobo, 1/4 cup of tomato paste, 1 tablespoon of apple cider vinegar, and a little of the boiling water to loosen it. Blend until smooth, ensuring no pieces of chile or seeds remain.
5. Prepare the spice mix: combine 1 tablespoon of chicken bouillon powder, 0.5 teaspoon of black pepper, 0.5 teaspoon of white pepper, 1 tablespoon of beef bouillon, 1 tablespoon of light brown sugar, 2 teaspoons of smoked paprika, 2 teaspoons of oregano, 0.5 teaspoon of thyme, 0.25 teaspoon of clove, 0.25 teaspoon of cinnamon, 1 tablespoon of salt, and 0.5 teaspoon of cumin. Mix well. Add 4 bay leaves to the spice mix.
6. Return the seared meat to the large pot. Add enough water to just cover the meat. Bring to a light boil, then skim off any scum that rises to the top. Add the blended guajillo paste, the spice mix with bay leaves, and 0.5 cup of neutral oil. Bring to a simmer, cover partially, and cook for 3.5 hours, or until the meat is tender. Taste periodically to check for tenderness.
7. For the salsa, toast 8 guajillo chiles and 4 chile de árbol in a dry stainless steel skillet over medium-low heat for a couple of minutes until very toasted and fragrant, but not burnt. Remove them from the pan to prevent burning. In the same dry skillet, char 4 Roma tomatoes and 4 large tomatillos over medium-high heat for 2-3 minutes per side until lightly charred.
8. Add the toasted chiles, charred tomatoes, charred tomatillos, 2 garlic cloves, 1 chipotle pepper, 1 tablespoon of apple cider vinegar, and 1 tablespoon of salt to a blender. Add a touch of water to help the machine blend. Blend on high until smooth. Pour the salsa into a bowl and let it sit to mellow out the spice.
9. Once the meat is cooked, remove it from the pot. Collect almost all of the red fat from the consommé into a separate bowl. This fat will be used for the tortillas. Chop the meat on a cutting board using a cleaver until it's finely shredded. Return the chopped meat to a small pot and add a little bit of the consommé juice to keep it moist.
10. Heat a griddle or cast iron pan over medium heat. Dip two yellow corn tortillas into the separated red fat, ensuring one side is covered in fat and the other is not. Place them fat-side down on the griddle. Let them cook until slightly toasted and a little puffy. Use a tortilla as a brush to spread the fat evenly if needed.
11. To make a regular birria taco: place two toasted tortillas on a plate, fill with a generous amount of meat, top with diced white onion, chopped cilantro, and salsa. Serve with lime and a ramekin of consommé for dipping.
12. To make a quesabirria: take a toasted tortilla, add shredded Oaxaca cheese (or shredded mozzarella if Oaxaca cheese is unavailable). Let the cheese melt, then add your meat and a nice drizzle of salsa. Fold the tortilla over to create a quesabirria. Serve with consommé for dipping.
13. To make a mulita: let your tortillas sit on the griddle until they are very crispy but not burnt. Add cheese, let it melt, then add your meat, a drizzle of salsa, and top with another cheesy tortilla. Cut in half and serve.
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