Birria Tacos
There's a fiesta of flavors in this Mexican merienda. The braised beef chunks cooked with a variety of chilis are undeniably hot and undoubtedly savory. While it's best served in a crunchy taco shell, it can also be used in quesadillas or nachos!
Ingredients
Tacos Assembly
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Beef short ribs 1000.0 g
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Oxtail 1000.0 g
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Salt and Pepper, to taste
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Corn Oil 90.0 ml
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Red Onions , quartered 240.0 g
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Garlic, pounded 60.0 g
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Tomato Paste 90.0 g
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Paprika 20.0 g
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Chili Flakes 10.0 g
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Cumin Powder 20.0 g
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Brown Sugar 45.0 g
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Guajillo Chili, rehydrated 20.0 g
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Ancho Chili, rehydrated 20.0 g
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Water 2500.0 ml
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Bay Leaf 1.0 g
Preparation
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Tacos Assembly
150 minutes- Season the beef short ribs and oxtail with salt and pepper.
- Heat a pot with oil. Next, sear the seasoned beef on all sides. Remove from the pot and set aside.
- Using the same pot, sauté the onions and garlic for 2 minutes.
- Add the Knorr Beef Broth Base together with the tomato paste and sauté for a minute.
- Afterwards, throw in the paprika, chili flakes, cumin, brown sugar, Knorr Liquid Seasoning and Knorr Oyster Sauce. Stir the ingredients in the pot and let it cook for 1 minute.
- Toss in the guajillo chili and ancho chili as well as the water used to rehydrate them. Place the previously seared beef and stir well.
- Pour the water into the pot and mix in the bay leaves. Once it starts to boil, simmer the beef until it's tender enough to be pierced by a fork.
- Remove the beef short ribs and then shred or cut them into chunks. Discard the bay leaves and pour out the simmering liquid (consome) into a blender, then process until smooth.
- Return the consome to a pot and add water to thin it out. Adjust seasoning.
- To serve, spoon some beef onto the corn tortillas. Garnish with the chopped red onions and cilantro.
- Squeeze some lime juice. Fold and dunk into portioned consome. Immediately enjoy the tacos with this spicy and savory consome dip!
