CRISPY BIRRIA TACOS Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/yZ47RNmJt0YPrintCRISPY BIRRIA TACOS Yield 6Prep time15 MinCook time1 H & 30 MTotal time1 H & 45 M Ingredients Birria Meat:2 dried chili de Arbol, stemmed and seeded 2 dried Ancho chilis, stemmed and seeded 2 dried Guajillo chilis, stemmed and seeded 1 white onion, peeled and quartered 5 garlic cloves 2 Tbsp olive oil ¼ cup tomato paste ½ tsp cumin ½ tsp coriander ½ tsp dried oregano2 dried bay leaf1 tsp kosher salt 1 tsp fresh ground black pepper 2 cups vegetable stock 2 lbs beef short ribs and/or shanks For the Tacos:6-8 corn tortillas 2 cups shredded chihuahua cheese (or low moisture mozzarella)Finely chopped onion and cilantro InstructionsSoak the chilis in boiling water for 15 minutes until soft and the water is a deep red color.While the chilis soak, heat a large skillet over high heat and add the olive oil, quartered onion and garlic cloves. Sear on all sides for 1-2 minutes per side until charred, reduce the heat to medium and add the tomato paste, stir to toast and coat the onions and garlic, cook for 2 minutes then remove from the heat and add to a blender. Add the soaked chilis to the same blender along with the cumin, coriander, dried oregano, bay leaf, salt, pepper, vegetable stock and a splash of the chili soaking water. Blend on high until smooth and set aside. Add the beef to a pressure cooker along with the marinade and stir to combine. Pressure cook on high for 45 minutes to an hour until the meat is fork tender and falling off the bone. Strain and reserve all the cooking liquid from the meat to dip the tacos into. Remove the meat from the pressure cooker, shred off the bones and add to a large bowl along with about ½ cup of the cooking liquid. Set aside. Preheat a large skillet or flat top griddle over medium high heat and spray down with cooking oil. Heat the tortillas on either side for a minute to get them soft and flexible. While they are still on the griddle add a layer of shredded cheese to each, then a spoonful of birria meat. Let toast until the cheese begins to melt, then fold the tacos over in half and continue to toast on either side, flipping occasionally, until they are nice and crispy. Serve with the cooking liquid on the side for dipping and chopped onion and cilantro to add inside. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasymeatsandwich Eleanor Debel
CRISPY BIRRIA TACOS Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/yZ47RNmJt0YPrintCRISPY BIRRIA TACOS Yield 6Prep time15 MinCook time1 H & 30 MTotal time1 H & 45 M Ingredients Birria Meat:2 dried chili de Arbol, stemmed and seeded 2 dried Ancho chilis, stemmed and seeded 2 dried Guajillo chilis, stemmed and seeded 1 white onion, peeled and quartered 5 garlic cloves 2 Tbsp olive oil ¼ cup tomato paste ½ tsp cumin ½ tsp coriander ½ tsp dried oregano2 dried bay leaf1 tsp kosher salt 1 tsp fresh ground black pepper 2 cups vegetable stock 2 lbs beef short ribs and/or shanks For the Tacos:6-8 corn tortillas 2 cups shredded chihuahua cheese (or low moisture mozzarella)Finely chopped onion and cilantro InstructionsSoak the chilis in boiling water for 15 minutes until soft and the water is a deep red color.While the chilis soak, heat a large skillet over high heat and add the olive oil, quartered onion and garlic cloves. Sear on all sides for 1-2 minutes per side until charred, reduce the heat to medium and add the tomato paste, stir to toast and coat the onions and garlic, cook for 2 minutes then remove from the heat and add to a blender. Add the soaked chilis to the same blender along with the cumin, coriander, dried oregano, bay leaf, salt, pepper, vegetable stock and a splash of the chili soaking water. Blend on high until smooth and set aside. Add the beef to a pressure cooker along with the marinade and stir to combine. Pressure cook on high for 45 minutes to an hour until the meat is fork tender and falling off the bone. Strain and reserve all the cooking liquid from the meat to dip the tacos into. Remove the meat from the pressure cooker, shred off the bones and add to a large bowl along with about ½ cup of the cooking liquid. Set aside. Preheat a large skillet or flat top griddle over medium high heat and spray down with cooking oil. Heat the tortillas on either side for a minute to get them soft and flexible. While they are still on the griddle add a layer of shredded cheese to each, then a spoonful of birria meat. Let toast until the cheese begins to melt, then fold the tacos over in half and continue to toast on either side, flipping occasionally, until they are nice and crispy. Serve with the cooking liquid on the side for dipping and chopped onion and cilantro to add inside. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasymeatsandwich Eleanor Debel
