I am not Mexican, I have never had an authentic birria taco, actually, I’ve never even had a birria taco before this one that I made. But over the last year, I have been seeing birria being made on Instagram and I could not take it anymore. I had to try it. I don’t know how authentic this is but I tried, I did my research, checked out a few food blogs, watched so many YouTube vids and decided it was my time!
This spring
roll, is giving what its supposed to give. The oxtail flavor pushes through,
its so beefy, slightly spicy, the onions and cilantro, and the consomme is so
flavorful. And the best part for me is the crunch of the spring roll. It’s just
absolute perfection. If the authentic birria taco trucks taste better than this,
then I know why everyone is totally obsessed with this dish.
I was a bit
hesitant to try it because I thought it would be so much work, but it's not that
bad. especially with the pressure cooker. If you make oxtails or short ribs or
any meat that requires a long cooking time, this is not much different at all. We
fried about 12 egg rolls and I had a whole lot of meat and consume left. So
what I did (and its genius) was portion out the meat with a bit of consomme into
individual small freezer bags and popped them in the freezer, so any time I’m
in the mood for birria the meat and consomme is already done, just need to be
heated up and then I’m good to go! I’ve had it about three times already!
Ingredients (printable recipe)
To season
beef
2 lb oxtail
2 lb beef chuck
with bone
1 tablespoon
allspice
1 tablespoon onion
powder
1 tablespoon
ground cumin
1 tablespoon
salt
1 tablespoon
badia complete seasoning
For the
marinade
4 seedless guajillo
peppers
3 Morita chili
peppers
2 large onions
1 head of
garlic
2 plummy
tomatoes
1 teaspoon salt
1 teaspoon oil
3 cups water
¼ cup vinegar
for the
pressure cooker
3 tablespoons
oregano
1 tablespoon
cumin
2 bouillon
cubes
3 ½ cup water
1 cinnamon
stick
6 cloves
4 kafir lime
leave or bay leaves
for the
spring roll
spring roll
wrappers
1 egg
2 tablespoon water
onion
fresh cilantro
oil for frying
Mexican cheese
Directions
- have the butcher chop your chuck into small cubes or slice yourself
- clean and pat dry the beef chuck and oxtail and season with allspice, onion powder, cumin, salt, and Badia complete seasoning, set aside to marinate overnight.
- Remove the meat from the refrigerator an hour before cooking to bring the temp closer to room temp
- preheat the oven to 400-degree F
- bring 3 cups of water in a small pot to boil
- on a lined sheet pan add the onions, tomatoes, garlic, and guajillo peppers. Toss in oil. Season only the onions, tomato, and garlic with salt
- place in a hot oven to roast
- remove the guajillo peppers from the oven after 1-2 minutes and place them in the boiling water along with the Morita peppers. remove from the heat, cover, and allow the peppers to soften
- allow the onion tomato and garlic to roast for 8 to 10 minutes stirring occasionally for even browning
- once they are roasted add them to a blender along with vinegar and the soaked peppers including the liquid, this should become a thick red paste.
- pour this marinade over the seasoned beef, mix thoroughly, and set aside for at least 30 minutes
- to a pressure cooker add all the seasoned meat along with oregano, cumin, kafir lime leaves, cinnamon stick, cloves, water, and 2 bouillon cubes.
- pressure cook for 40 minutes after which the chuck should be fall-apart-tender. Remove the chuck and test the oxtail, if it doesn’t fall off the bone, pressure the oxtail for an additional 20 minutes
- debone the oxtail and shred the chuck meat.
- taste the remaining broth and season with salt to your taste, if needs be
- ladle in 2 cups of the broth from the pressure cooker and mix with the shredded meat, reserve the remaining broth
- allow the meat mixture to slightly cool before making the spring rolls
- beat the egg with water to make an egg wash
- lay a spring roll wrapper, place some cheese and meat mixture into the center, brush the edges with the beaten egg wash and roll up, folding in the sides halfway up and continue to roll until sealed
- place in some hot oil and fry until golden and crispy, about 2 minutes
- serve with chopped onion and cilantro, dip into the reserved broth (consomme) and enjoy
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