Legendary Birria Tacos скачать в хорошем качестве

Legendary Birria Tacos

Recipe ⬇️ or print: https://www.recipetineats.com/birria-... Birria Tacos – or Quesabirria – the legendary crispy red tacos stuffed with cheesy shredded beef dunked in rich consommé. This has been our white whale for a while! All too often, they've fallen short of our dreams so we set out to fix that. These deliver big flavour with every single bite! MESSAGE TO BIRRIA COINASSEURS! We’ve eaten and made a lot of Birria Tacos, and this is our idea of the perfect Birria Tacos! Here’s what makes them stand out (in our humble opinion): 1. We toss the shredded beef in sauce before stuffing for extra flavour – I can’t believe every recipe doesn’t do this. 2. We give you chilli measures in weight and cups so your sauce has enough flavour – how much is “4 anchos” really?! They vary wildly in size! 3. Our birrias are crispier because of the way we cook them (you’ll understand when you see) 4. Our consommé is not watery thin. Which means it clings better to the Birria Tacos. Which means more flavour in every bite! If you give ours a go, we’d love to know what you think! - Nagi x ––––––––––-- Birria Tacos BIRRIA ADOBO (PASTE): 25 g (0.9 oz) guajillo chillies, dried (~4 pieces, heaped 3/4 cup once chopped) 45 g (1.6 oz) ancho chillies, dried (~2-3 pieces, 1 cup once chopped) 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped) 5 garlic cloves, peeled 1 small onion, roughly sliced (~tennis ball size) 1 medium tomato (180 g), roughly sliced 2 tsp dried oregano 1 tsp ground cumin 1/8 tsp black pepper BIRRIA BRAISING: 5 tbsp vegetable oil (or canola oil) 1.3 kg/2.6 lb chuck beef, cut into 6 large pieces (or boneless beef short ribs – 1.8 kg/3.6 lb bone-in) 2 cups beef stock/broth, low sodium 10 cloves (or 1/4 tsp ground cloves) 1 cinnamon stick (or 1/4 tsp powder) 3 bay leaves 2 tbsp apple cider vinegar (or white, red, or white wine vinegar) 2 1/2 tsp cooking salt/kosher salt BEEF SEASONING: 1/2 tsp cooking salt/kosher salt BIRRIA TACOS: 20 - 30 corn tortillas (~15 cm/6” wide) 1 white onion, diced 1/4 cup finely chopped coriander/cilantro leaves Shredded Colby, Monterey Jack or Oaxaca cheese Lime wedges, favourite hot sauce, optional 1. Chop and deseed chillies, simmer in boiling water 10 min. Reserve 1/2 cup of the water, then blitz with remaining Adobo ingredients. 2. Heat oil on high, brown beef in 2 batches, remove. Cook paste 2 min. Add all braising ingredients + beef, bring to simmer, simmer very gently 2.5 hrs with lid on until shred-able (ribs will take 3-3.5 hrs). 3. Remove beef, shred, toss with 1/2 tsp salt. Skim red fat off consommé (you need 6tbsp+). Heat 1 cup consommé in pan, toss with beef until no liquid left in pan. 4. Red tortillas! Heat 1 tsp Birria Oil in non-stick pan on medium low, wipe tortilla around pan to make red on one side, once tortilla is soft (~10 sec), remove, red side down on cutting board. Add 1/2 tsp oil and repeat x 2. 5. Top tortillas with cheese, beef, onion and coriander, fold over. Pan fry on medium high until crispy on both sides and cheese melted. Serve with consommé for dunking! #birriatacos