Birria de Res + Red Tacos + Chili Oil

BIRRIA: Ingredients

  • 7 - 8 Cups of Hot Water

  • 4 lbs of Chuck Roast

  • 1 Large Onion or 2 Medium

  • 1 Whole Garlic

  • 8 Carrots (add half the carrots first. This will help enhance the broth flavor.)

  • 1/4 cup Chili Powder (see below)

  • 1 teaspoon of Salt (adjust to taste)

  • 3 tablespoons Chicken Bouillon Powder 

  • 10 Medium Bay Leaves

  • 1/2 tablespoon Oregano

CHILI OIL

Grind all the dry spices in your grinder of choice:

  • 4 Guajillo Chiles + 1 extra for infusing

  • 2 Bay leaves

  • 1/2 tablespoon Oregano

  • 1/2 tablespoon Chicken Bouillon

  • 1/2 teaspoon Pepper Corn or 1/2 teaspoon Black Pepper

  • 1/4 teaspoon Ground Clove

  • 1/2 teaspoon Granulated Garlic Powder

  • 1/4 teaspoon Sugar

  • 1 cup Canola or Vegetable Oil

RED TACOS

  • Tortillas

  • Shredded beef

  • 1/2 Onion, chopped

  • 1/2 bunch Cilantro, chopped

  • 1 cup Mozzarella or Oaxaca

  • Lime juice (for consomme)

DIRECTIONS:

  1. Add 7-8 cups of hot water in your crockpot, and set on HIGH for 30 minutes. Add 4 lbs of chuck roast. Add 1 large whole onion, 1 whole garlic, 1 large carrot cut in pieces, 1/4 cup chili powder, 1 teaspoon salt, 3 tablespoons chicken bouillon, and 10 bay leaves.

  2. Cook on HIGH for 4-6 hours, or on LOW for 6-8 hours.

  3. After 5 hours on HIGH (or after 7 hours when cooking on LOW), add remainder of carrots and 1/2 tablespoon of oregano. Continue cooking for another hour.

  4. At the end of the cook time, take the beef out of the crockpot and onto a cutting board. Shred the beef using two forks.

  5. To make the tacos, add some of your chili oil to your hot pan, and swipe your tortilla around on the chili oil on both sides.

  6. Onto one side of your tortilla, add your shredded beef, cheese, onions and cilantro. Fold the empty side of the tortilla over the filled side of the tortilla to make a taco.

  7. Sprinkle some chili oil on the top side of the taco and cook for a minute. Turn the taco over, sprinkle chili oil on the top side of the taco, and let cook in the pan for another minute. Take off the heat, and repeat.

  8. Serve taco with a bowl of consommé. Add some chopped onion, cilantro and a squeeze of lime to the consommé. Dip your cooked taco into the consomme. 

Beef, Sauces and DressingsYve FontileaComment