Meal
Beef birria tacos with cheese and dipping broth
Crisp cheese-filled tacos with chilli-braised beef and aromatic consomme for dipping.
Clear and checked
Method
- 01
Read, weigh and prepare
12 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Start heating the oven
1 minHands-onHeat the oven to 150°C fan / 170°C conventional.
- 03
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes in total, checking the oven has reached its setting.
- 04
Toast dried chillies
2 minHands-onRemove chilli stems and seeds. Toast briefly in a dry pan for about 10 seconds per side without blackening.
- 05
Start soaking chillies
1 minHands-onCover with the listed boiling chilli-soaking water.
- 06
Soak chillies
20 minHands-off · check as directedSoak for 20 minutes to soften.
- 07
Char aromatics
5 minHands-onBrown onion quarters and garlic in a dry hot pan until spotted.
- 08
Blend birria puree
5 minHands-onDrain chillies, reserving some soaking water. Blend with charred onion and garlic, cumin, oregano, cinnamon, cloves, cider vinegar and some stock until smooth. Sieve if tough skins remain.
- 09
Brown beef chuck in batches
15 minHands-onPat beef chuck dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.
- 10
Build the braise
3 minHands-onAdd chilli puree, remaining stock and bay to the browned beef. Bring to a simmer.
- 11
Load the oven
2 minHands-onBring the filled casserole to a simmer, cover and carefully transfer to the heated oven.
- 12
Braise covered
82 minHands-off · check as directedCover and braise for 2½–3 hours until meat shreds easily.
- 13
Check and turn
1 minHands-onCheck the liquid is still moist enough; add the listed top-up water if needed and replace the lid.
- 14
Finish the braise
82 minHands-off · check as directedContinue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.
- 15
Check and take out of the oven
2 minHands-onCheck the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.
- 16
Separate meat and cooking liquid
9 minHands-onLift out and shred beef. Remove bay, taste broth and skim excess fat into a separate bowl for frying. Keep broth hot and thin enough for dipping; use listed top-up water if needed.
- 17
Prepare taco filling
3 minHands-onMoisten shredded beef with some broth. Prepare cheese, diced finishing onion, coriander and lime wedges.
- 18
Fill and fry birria tacos in batches
26 minHands-onWarm tortillas briefly until flexible. Lightly dip in the surface of broth, fill with cheese and beef, fold and fry in skimmed fat or listed frying oil for 2–3 minutes per side until crisp and melted. Work in uncrowded loads; this timer includes planned loads and filling.
- 19
Finish and serve
2 minHands-onServe immediately with bowls of hot dipping broth, finishing onion, coriander and lime wedges.
Equipment check
5 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
- Oven and oven-safe dish
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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