Arsenio's Crispy Birria Tacos

Pasos10

1. 1

   Paso 1. Season the beef

   Season the chuck roast generously with salt and pepper.

   aguja de ternerapimienta negra
2. 2

   Paso 2. Sear the beef

   Sear on all sides until browned.

   aguja de terneraOil
3. 3

   Paso 3. Soak the chiles

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

   chile anchochile guajillo
4. 4

   Paso 4. Char the vegetables

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

   tomatecebollaajo
5. 5

   Paso 5. Blend the sauce

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

   chile anchochile guajillotomatecebollaajoaguavinagre de manzanaoréganocomino molidopimentóntomillosalpimienta negra
6. 6

   Paso 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.

   aguja de terneracaldo de ternerahoja de laurel
7. 7

   Paso 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.

   aguja de terneracaldo de ternerahoja de laurel
8. 8

   Paso 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.

   tortilla de maízquesocaldo de ternera
9. 9

   Paso 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.

   tortilla de maízquesoOil
10. 10

    Paso 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.

    caldo de ternera