Beef Birria Tacos

We're happy to welcome back Chef Alfredo Vargas from the Hard Rock Hotel and Casino showing us to do Beef Birria Tacos.

DESCRIPTION

Traditional Mexican beef pot roast tacos on corn tortillas with jack cheese, onion, cilantro, and radish. Served with borracho beans.

INGREDIENTS

BEEF BIRRIA BORRACHO BEANS ADOBO

1 lb. beef chuck roll (3” Diced) 2 cups Dry Beans 6 ea. Dry Ancho

3 cups Adobo Sauce 5 Cups of water rojo peppers

1 medium onion (Diced 3”) 1 full beer (your choice) 6 ea. Dry guajillo

1 tbs. pickle spice (wrap on cheese clod) 1 yellow onion(diced) peppers

4 ea. Fresh radish (Shredded) 1 Poblano pepper 8ea. Dry arbol

1 medium yellow onion (small Diced) 3tbs. chile powder peppers

1 bunch Cilantro (Finely Chopped) 3 tbs. paprika ½ gallon water

3 oz. shredded Monterrey cheese 2tbs. granulated garlic ½ cup beef base

12 ea. 6” Corn tortillas ½ cup Kosher salt 3 ea. Garlic cloves

1 cup. Olive oil 1 tbs. black pepper 1 tbs. black pepper

METHOD

ADOBO SAUCE: On a medium pot add water, and clean the stems from peppers before adding to pot. Add all the rest of the ingredients and boiled for approximately 45 minutes until all are soft. Add to blender and blend for 1.5 minutes. BEEF BIRRIA: Cut the beef in 3” paces and add to a bowl, add the adobo sauce, diced onion and pickle spice. Add to crock pot set a medium heat to cook slow5 to 6 hrs. BORRACHO BEANS: On a medium pot add water, beans, onion, poblano pepper, and all the rest of the ingredients listed on medium heat in crock pot as well for 5 to 6 hrs. You also can choose cooked pinto beans for faster results. SERVIN BIRRIA TACOS: On a large pan and medium heat, add small amount of oil. Wet the tortilla in the birria stew juice and put in the pan. Stuff the tortilla with the birria meat will follow apart. Add cheese folded close and flip it to get semi crispy on both sides. Remove from pan and stuffed with Radish, Cilantro, and onion. And served with a cup of charro beans.