Birria Tacos - La Capital

Step 1: Prepare the Adobo Base

Heat a splash of olive oil in a pot over medium heat. Add 10 quartered tomatoes (or jitomates), 1 roughly chopped white onion, and 10-12 garlic cloves. Sauté for about 5 minutes until slightly softened.

Step 2: Add Spices and Chilies to Adobo

Add 1 large tablespoon of allspice, 1 large tablespoon of black pepper, 1 teaspoon of ground cumin, 1 to 1.5 teaspoons of dried thyme, 1 to 1.5 teaspoons of dried oregano, a small piece of cinnamon stick (less than half of a large stick), and 2-3 bay leaves. Stir well to combine. Add 5 dried ancho chilies (seeds and veins removed) and 8 dried guajillo chilies (seeds and veins removed). Continue to mix for about 5 minutes to allow the flavors to meld.

Step 3: Finish Adobo and Blend

Add 2 tablespoons of white vinegar and 1 liter of water to the pot. Bring to a boil and simmer for another 5-10 minutes. Once simmered, transfer all contents of the pot to a blender. Blend at maximum power, starting at a low speed due to the heat, until the mixture is as smooth as possible.

Step 4: Prepare the Birria and Cook

Place 2.5 kg of beef short ribs (or other preferred beef cuts) into a large pot. Pour the blended adobo over the meat. Add salt to taste. Bring the mixture to a boil over medium-low heat, then reduce heat to low, cover, and simmer for approximately 2.5 hours, or until the meat is very tender and easily falls off the bone. The cooking time will vary depending on the type and size of the meat.

Step 5: Prepare the Tomatillo Salsa

While the birria cooks, prepare the salsa. In a separate pot, boil a handful of dried árbol chilies, 2 dried pasilla chilies, and 10 tomatillos. Once the water boils, count 3 minutes, then turn off the heat and let it rest for 10 minutes. Transfer the boiled chilies and tomatillos to a blender. Add a splash of the boiling water, 2-3 garlic cloves, a quarter of a white onion, salt to taste, and freshly ground black pepper. Blend until smooth, aiming for a medium speed to keep some of the tomatillo seeds intact for texture.

Step 6: Shred the Cooked Meat and Strain Consommé

Once the birria meat is tender, remove it from the pot and place it on a cutting board. The meat should be so tender that it easily separates from the bone. Shred or finely chop the meat. Do not discard the cooking liquid (consommé). Strain the consommé through a fine-mesh sieve to remove any remaining solids from the adobo. Transfer the strained consommé to a container and refrigerate overnight to allow the fat to solidify on top.

Step 7: Reheat Meat and Prepare Tortillas

The next day, remove the solidified fat from the top of the refrigerated consommé. This fat will be used to dip the tortillas. Reheat the shredded birria meat on a comal or griddle over low heat, stirring occasionally. Heat the birria fat on the comal/griddle. Dip corn tortillas in the hot birria fat, ensuring they are fully coated.

Step 8: Assemble and Cook Birria Tacos

Place the fat-dipped tortillas on the comal/griddle. Add a generous amount of the reheated birria meat onto each tortilla. Sprinkle shredded Monterrey Jack cheese (or similar melting cheese) over the meat. Fold the tortillas in half to form tacos. Cook until the cheese is melted and gooey, and the tortillas are crispy and golden brown on both sides, forming a delicious crust with the cheese.

Step 9: Serve Birria Tacos with Consommé and Salsa

Reheat the strained consommé until hot. Serve the crispy birria tacos immediately. Garnish with diced white onion and chopped cilantro. Offer the tomatillo salsa and lime wedges on the side. Pour some hot consommé into a cup for dipping the tacos, optionally adding more meat, onion, cilantro, and a squeeze of lime to the consommé.

• Use mature, slightly soft tomatoes for more flavor in the adobo.

• Liquify the adobo ingredients at maximum power for a smoother consistency, even if straining later.

• Cooking the meat and adobo together from the start enhances the overall flavor of the birria.

• Refrigerating the consommé overnight makes it easier to separate and remove the solidified fat for dipping tortillas.

• Don't be afraid to use plenty of fat and cheese when making the tacos for maximum flavor and crispiness.

• For the adobo, you can add other dried chilies like puya, árbol, morita, or cascabel.

• For the birria meat, goat (chivo) is traditional, but other beef cuts like chambarete, rabo de res, or diezmillo with bone can also be used.

• Adjust the amount of chile de árbol in the salsa to control the spice level.