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Birria Taco Melt
Birria Taco Melt

Birria is a traditional barbacoa-style cooking method from Western Mexico, combining succulent stewed meat cooked until shreddable in a spiced, sour, acidic broth, which is then cooked into a broth that also provides a consommé for dipping the meat into. Here, these elements all stand on their own but an addition of cheese and a smoky beef mayo add silkiness and salt. This is freshened up with staple Mexican ingredients including lime juice, pickled jalapeños and red onions. All of which is then grilled to add char, a melted cheese finish evocative of the quesadilla cooked on the plancha at all good tacquerias.

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Ingredients

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Thịt Bò Birria

Sốt Ớt

  • Dried chipotle peppers, canned 20.0 n/a
  • Tomato paste 60.0 n/a
  • Apple cider vinegar 20.0 n/a
  • Oregano 3.0 n/a
  • Cumin 2.0 n/a
  • Paprika pepper powder 3.0 g

Nước Chấm Birria

  • Best Foods Real Mayonnaise 3L 100.0 g
  • Paprika pepper powder 5.0 g
  • Lime juice 5.0 ml
  • BBQ Sauce 100.0 n/a

Taco Birria

  • Cheddar cheese 400.0 g
  • Corn kernel 300.0 g
  • Red Beans 250.0 g
  • Jalapeno pickles 150.0 n/a
  • Shallot 150.0 g
  • Flour tortillas 10.0

Birria is a traditional barbacoa-style cooking method from Western Mexico, combining succulent stewed meat cooked until shreddable in a spiced, sour, acidic broth, which is then cooked into a broth that also provides a consommé for dipping the meat into. Here, these elements all stand on their own but an addition of cheese and a smoky beef mayo add silkiness and salt. This is freshened up with staple Mexican ingredients including lime juice, pickled jalapeños and red onions. All of which is then grilled to add char, a melted cheese finish evocative of the quesadilla cooked on the plancha at all good tacquerias.

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Preparation

  1. Thịt Bò Birria

    • In a rondeau or large pot, sweat onion and garlic in a little oil until golden. 
    • Add the chili paste and saute briefly to release aromas. 
    • Add the beef pieces, bay leaf, cloves, and cinnamon stick. 
    • Dissolve Knorr Demi Glace (60 g) in 1.2L water and pour over the beef. - Bring to a boil, then reduce heat. 
    • Cover and simmer on low heat for 3 to 3.5 hours (or 150°C in the oven), until beef is tender and shreddable. 
    • Remove the meat from the pot and shred it with a fork. Strain the cooking liquid and set it aside. 
    • If necessary, reduce it slightly — the sauce should be smooth and pourable, but not watery. 
    • Combine one-third of the sauce with the shredded meat, and reserve the remaining sauce for the birria sauce.

  2. Sốt Ớt

    • Place the canned chipotle peppers, tomato paste, apple cider vinegar, oregano, cumin, and black pepper in a blender or food processor. 
    • Blend until you achieve a smooth, thick paste. 
    • If the mixture is too thick, add a small splash of water or some of the adobo liquid from the can to adjust the consistency. 
    • Transfer the paste to a clean container and refrigerate until ready to use.

  3. Nước Chấm Birria

    • In a mixing bowl, combine Hellmann’s Mayonnaise, the reduced birria liquid, smoked paprika, lime juice, and Hellmann’s BBQ Sauce. 
    • Whisk until the mixture is smooth and fully emulsified. 
    • Taste and adjust seasoning if needed, then cover and refrigerate until ready to use. 

  4. Taco Birria

    • Spread a thin layer of bean paste on tortillas. 
    • Add pulled beef, cheddar, corn, jalapenos, and red onion. 
    • Fold tortillas and grill on both sides until golden and cheese is melted. 
    • Serve hot with birria dip sauce and lime wedges.