Photograph of the finished Tacos de birria

Mexico · Taco bò om ớt guajillo nướng cháy

Tacos de birria

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 4 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Onion Onion 4
  • Photograph of Tortilla Tortilla 24
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.7 oz
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Lime Lime 8

Method

  1. 1 Grill the halved onions and garlic on a dry cast iron skillet for 12 minutes, or until the cut sides are charred.
  2. 2 Toasting the onions and garlic until charred creates the smoky flavor, which is the meaning of "tatemada" in the dish's name.
  3. 3 Roast guajillo peppers for 40 seconds, then soak them in hot water and blend them with burnt onions and garlic, vinegar, and cinnamon.
  4. 4 Marinate the beef shank in the sauce for 12 hours, then arrange it in a pot with water at the bottom and a meat rack on top of the water.
  5. 5 Simmer at 150 degrees for 3 hours and 30 minutes; the liquid at the bottom mixes with the sauce and drips down to form consommé.
  6. 6 Shred the meat and arrange it on a tortilla with cilantro and onion, served with consommé and lime.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 5: simmer under high pressure for 55 minutes, then release the pressure naturally; the simmering liquid is less concentrated, so simmer for an additional 12 minutes until reduced.

Start cooking