Arsenio's Crispy Birria Tacos

Passos10

1. 1

   Pas 1. Season the beef

   Season the chuck roast generously with salt and pepper.

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2. 2

   Pas 2. Sear the beef

   Sear on all sides until browned.

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3. 3

   Pas 3. Soak the chiles

   Remove the stems and seeds from the chiles, then soak them in hot water until softened.

   xile anchoxile guajillo
4. 4

   Pas 4. Char the vegetables

   In the same pan, sear the tomatoes, onions and garlic until charred.

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5. 5

   Pas 5. Blend the sauce

   Add them to a blender with the softened chiles, water, apple cider vinegar and seasonings. Blend until smooth.

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6. 6

   Pas 6. Pressure cook the beef

   55 min

   Add the beef, sauce, beef broth and bay leaves to a pressure cooker. Cook on high pressure for 55 minutes, then release the pressure and shred the beef.

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7. 7

   Pas 7. Simmer on the stove

   3 h

   Simmer everything covered on the stove for about 3 hours, or until the beef is fork-tender. Add more broth as needed.

   Use this instead of the pressure cooker.

   espatlla de vedellabrou de vedellafulla de llorer
8. 8

   Pas 8. Assemble the tacos

   Dip your tortillas in the consommé or the fat skimmed from the top. Assemble your tacos either directly in the pan or on a plate. Add cheese, shredded beef, cilantro and diced onion, then fold.

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9. 9

   Pas 9. Fry the tacos

   2m 30s

   Fry in a hot pan for 2–3 minutes per side until crispy and golden, with the cheese melted inside.

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10. 10

    Pas 10. Serve with consommé

    Serve with a cup of consommé for dipping. Add extra beef broth if you want more consommé.

    Add a cinnamon stick and 2 cloves to the braise for extra depth of flavour.

    brou de vedella