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Birria Tacos

(4 people)



  • 9 ripe tomatoes 

  • 5 ancho chiles

  • 8 guajillo chiles

  • 2 chipotle chiles in marinade

  • 1 onion

  • 7 garlic cloves

  • 1 tablespoon black pepper

  • 1 tablespoon Jamaican pepper

  • 1 tablespoon cumin seeds

  • 1 tablespoon Mexican oregano (or regular)

  • Half a cinnamon stick (pref. Ceylon)

  • 1 tablespoon of tomato concentrate

  • 600 ml water

  • 35 ml white vinegar

  • 1.5 kg of oxtail

  • 1kg of veal rib (churrasco)

  • 1 l of veal stock


  • Beef Birria

  • Birria consommé

  • Oaxaca cheese

  • Corn tortillas

  • Sunflower oil

  • 1 sweet onion

  • Fresh cilantro

  • 3 limes



  • Remove the stems from the tomatoes and cut them in half. Cut the onion into large chunks.

  • Remove the stems from the guajillo and ancho chiles and then remove the seeds.

  • Peel the garlic cloves.

  • In a large saucepan add the black pepper, Jamaican pepper, cinnamon stick and cumin seeds. Toast over medium heat until fragrant.

  • Add the tomatoes, onion and garlic cloves. Add the oregano. Sauté for 5 minutes.

  • Add the tomato paste, ancho chiles, guajillo chiles and chipotle chiles. Sauté for 4 more minutes.

  • Add the water and white vinegar. Bring to a boil and cook for 10 minutes.

  • Transfer all the solids to a food processor, along with 1 ladle of the cooking water. Blend 2 minutes, until fine and smooth. Set aside.

  • Cut the churrasco into medium pieces. Place a saucepan over high heat until very hot, add sunflower oil and sear the meat in batches, until deep golden brown on all sides.

  • Add the veal stock. Skim off the fat from the bottom. Add the chili and tomato sauce (adobo), then add water until it reaches the edge of the pan. Add a pinch of salt. Mix everything well and cook for 2 and a half hours, stirring from time to time so it doesn't seize.

  • At 2 and a half hours remove the veal ribs, remove the bones and cartilage and then chop it finely. Set aside.

  • One hour later (3 and a half hours of cooking) take out the oxtail, separate it from the bone and cartilage and chop it finely. Set aside.

  • Add salt to the consommé to taste, and a little sugar to correct the acidity if necessary.

  • Sieve the consommé through a sieve, then set aside in the refrigerator for a minimum of two hours.

  • Remove from the refrigerator and remove the layer of fat that will have formed on the surface. Reserve the fat for later use.


  • Shred the oaxaca cheese and set aside. Chop half a sweet onion and a handful of cilantro leaves.

  • Heat some of the consommé in a saucepan.

  • In a frying pan add a tablespoon of the consommé fat together with a little sunflower oil. Mix them together and heat over medium heat.

  • Put two pancakes on the fat. Varnish them with a little consommé and add meat to one of the halves of each tortilla. Put oaxaca cheese on top of the meat. With a spatula fold the tortillas and set aside, then repeat with more tortillas, adding fat and oil each time.

  • Two minutes after folding the tortillas, turn them over and fry them on the other side for two more minutes. Once ready, transfer them to a plate.

  • On the same plate place a bowl of hot consommé, and finish with some of the chopped sweet onion, chopped cilantro leaves and the juice of half a lime. Spread on the taco and eat as soon as possible.

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