Arsenio's Crispy Birria Tacos

Étapes10

1. 1

   Étape 1. Season the beef

   Season the chuck roast generously with salt and pepper.

   paleron de bœufselpoivre noir
2. 2

   Étape 2. Sear the beef

   Sear on all sides until browned.

   paleron de bœufOil
3. 3

   Étape 3. Soak the chiles

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

   piment anchopiment guajillo
4. 4

   Étape 4. Char the vegetables

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

   tomateoignonail
5. 5

   Étape 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

   Étape 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.

   paleron de bœufbouillon de bœuffeuille de laurier
7. 7

   Étape 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.

   paleron de bœufbouillon de bœuffeuille de laurier
8. 8

   Étape 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 maïsfromagecoriandrebouillon de bœuf
9. 9

   Étape 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 maïsfromageOil
10. 10

    Étape 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.

    bouillon de bœuf