Braised food

How to make braised beef birria tacos at home

Braising meat with chilies, spices and broth creates a decadent consommé and luxurious tender protein that, when stuffed into a corn tortilla and finished in a frying pan, leaves you with a delicious textured dish – the birria.

Executive chef Edgar Escalante shared his recipe for birria tacos, a staple of his restaurant Dirty Habit in Washington, DC, with “Good Morning America.”

The Mexico City-born and raised chef first developed a love of food at home through his grandmother’s cooking. He honed his skills professionally at Michelin-starred Roca Moo in Barcelona, ​​Spain, before launching a restaurant business in Mexico City and eventually developing his global, hollow culinary perspective.

Check out her full recipe below to recreate the dish at home.

Birria Tacos

A plate of birria tacos to eat.

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Serving: 10 people

Ingredients1 white onion 12 garlic cloves 12 guajillo peppers 12 pasilla peppers 6 arbol peppers 8 ancho peppers 12 cinnamon sticks 6 star anise pods 2 tablespoons cilantro 2 tablespoons of cardamom 2 tablespoons of cumin 2 tablespoons of oregano 2 tablespoons of black pepperSalt, to taste3 pears, sliced 10 bay leaves 4 liters of beef broth 10 pounds short ribs 5 pounds of beef cheeks

coriander cream 1 bunch of cilantro 1 white onion 2 cloves garlic 1 jalapeno 2 cups fresh creamSalt and pepper to taste

directions

Clean all peppers and remove seeds and veins. Grill them in a pan until they are shiny.

In a saucepan, add the onion, pears and garlic to brown. Add all the spices and peppers. Mix then add the beef broth and simmer for 30 minutes. Once it begins to bubble, remove from heat and blend until smooth. Season with salt and pepper and set aside.

While the stew simmers, clean the meat and remove any gristle or fat. Season both sides with a generous amount of salt and pepper. Then transfer to a frying pan over high heat with a little vegetable oil and brown the end of the rib and the beef cheeks until golden brown.

Set the oven to 350 F. Cover the short ribs and beef cheeks with the birria stew and braise for 3 hours until tender.

When ready, remove the meat from the broth and strain. Save the fat.

Take 3 tortillas and brush them with the fat you reserved from the broth. Brown them in a pan for 1 minute, then put the meat in the tortillas still in the pan and close. Cook for 3 minutes until they are a little crispy.

Add to taco plate and drizzle with cilantro cream and queso fresco. And some birria broth on the side for dipping the tacos.

For the coriander cream: Cut the onion into small dice. Clean the jalapeno and remove the seeds and leave the veins.

Sauté the cilantro, garlic and jalapeno for 3 minutes, then stir in the cream and cook for another 3 minutes. Remove from heat and season with salt and pepper.

Blend all ingredients until smooth and set aside.