Name: Crispy Birria Tacos
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 dried ancho chiles, stemmed and seeded; 4 dried guajillo chiles, stemmed and seeded; 6 dried chiles de arbol, stemmed and seeded; boiling water, to cover; 2 tbsp olive oil; 1/2 white onion, roughly chopped; 6 cloves garlic; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 2 bay leaves; salt, to taste; black pepper, to taste; 4 cups vegetable stock; 1 lb beef short ribs; 1 lb beef shank; 12 corn tortillas; 2 cups shredded Oaxaca cheese; 1/4 cup white onion, finely diced; 1/4 cup cilantro, chopped

CookOSBeta

Crispy Birria Tacos | CookOS

Ingredients

3 dried ancho chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
6 dried chiles de arbol, stemmed and seeded
boiling water, to cover
2 tbsp olive oil
1/2 white onion, roughly chopped
6 cloves garlic
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
2 bay leaves
salt, to taste
black pepper, to taste
4 cups vegetable stock
1 lb beef short ribs
1 lb beef shank
12 corn tortillas
2 cups shredded Oaxaca cheese
1/4 cup white onion, finely dicedoptional
1/4 cup cilantro, choppedoptional

21 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Stem and seed the dried ancho, guajillo, and arbol chiles. Place them in a bowl and cover with boiling water to rehydrate.
2
Heat olive oil in a sauté pan over medium-high heat. Add the onion and garlic cloves and toast until they begin to brown.
3
Stir in the tomato paste and cook for another minute until fragrant.
4
Transfer the toasted onion mixture to a blender. Add the soaked chiles, cumin, coriander, oregano, bay leaves, salt, and pepper.
5
Pour in a splash of the chile soaking water and the vegetable stock. Blend on high until the sauce is completely smooth.
6
In a hot pan, sear the beef short ribs and shank on all sides until a deep brown crust forms.
7
Place the seared beef into a pressure cooker and pour the blended chile sauce over the top, ensuring the meat is submerged.
8
Secure the lid and pressure cook for 35 minutes.
9
Once cooked and the pressure has been released, remove the beef from the consommé. Shred the meat using two forks.
10
Add a few spoonfuls of the consommé to the shredded beef to keep it moist. Reserve the remaining consommé for dipping.
11
Heat a griddle or large pan over medium heat. Warm the corn tortillas on the griddle until they are soft and pliable.
12
Sprinkle a generous amount of shredded Oaxaca cheese onto each tortilla. Once the cheese is melted, add a portion of the shredded birria meat to one half of each tortilla.
13
Fold the tortillas in half to form tacos. Cook, pressing down lightly, until both sides are golden brown and crispy.
14
Garnish the tacos with finely diced onion and chopped cilantro. Serve immediately with a side of the warm consommé for dipping.

Crispy Birria Tacos

Ingredients

21 Ingredients

Instructions

More from The Golden Balance

Keep Cooking