Photograph of the finished Tacos de birria estilo Tijuana

Mexico · Taco birria phô mai kiểu Tijuana

Tacos de birria estilo Tijuana

4 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Tortilla Tortilla 24
  • Photograph of Oaxaca cheese Oaxaca cheese 1.1 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Onion Onion 2
  • Photograph of Coriander Coriander 4.2 oz

Method

  1. 1 Roast the dried chilies for 40 seconds, then soak them in hot water and blend them with tomatoes, garlic, cinnamon, star anise, and vinegar.
  2. 2 Simmer the beef shank in sauce with enough water to cover it for 3 hours, until the meat can be easily torn apart with a fork.
  3. 3 Strain the broth into consommé and skim off the red fat that floats to the surface, setting it aside.
  4. 4 Dipping the tortilla into the red oil and then pan-frying it is the step that gives the tortilla its characteristic reddish-orange crust, typical of Tijuana.
  5. 5 Sprinkle Oaxaca cheese and shredded meat onto half of the pastry, then fold it over and press for 2 minutes on each side until the crust is crispy.
  6. 6 Served with a small bowl of hot consommé for dipping, along with chopped onions and cilantro.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: simmer under high pressure for 55 minutes, then release the pressure naturally; the simmering liquid is less concentrated, so simmer for an additional 15 minutes to achieve a richer consommé.

Start cooking