Slutty - Oxtail and Goat Birria Tacos
- R
- Mar 2, 2024
- 3 min read
What is Birria Tacos
"Birria" is a traditional Mexican dish known for its flavorful and savoury meat, often made with goat, beef or chicken. It is commonly served in a stew or taco form and is known for its rich and aromatic broth.
Prep Time - 150 mins
Cook Time - 210 mins
This recipe has twenty servings which, is a birria taco with broth per serving.
Season the chicken with these seasonings:
Meat Ingredients:
- 750g Oxtail Meat
- 750g Goat Meat
- 2 Tablespoons of Truffle Oil
- 1 tsp Garlic Powder
- 1 tsp Mixed Herbs
- 1 tsp Ginger Powder
- 1 tsp Pink Himalayan Salt
- 1 tsp Cameroonian Black Pepper
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Ginger Powder
- 0.5 tsp Ground Pimento
- 1 tsp Paprika/African Pepper
Meat Method:
Begin with two tablespoons of truffle oil and pour the seasonings onto the meats for at least two hours and a half, even overnight if you prefer.
Heat a large Dutch oven pot over medium-high heat and two tablespoons of truffle oil onto the Dutch pot.
Cook until meats begin to brown, about 5 minutes on each side.
When the meats are browned, remove and set aside.
Birria Broth Ingredients:
- 3 Tablespoon of Oil
- 1 White Onion
- 1 Tomatoes
- 1 Carrot
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 3 Guajilos
- 2 Ancho
- 5 Arbol
- 5 Garlic Cloves
- 1 Cinnamon Stick
- Pair of Bay Leaves
- 1 Tablespoon of Tomato Paste
- 2 Maggi Cubes
- 4 cups of warm water
- 1 tbsp of Mixed Herbs
- 1 tbsp of Cameroonian Black Pepper/Black Pepper
- 1 tsp of Cumin
- 1 tsp of Ginger
- 1 tbsp of Pink Himalayan Salt
- 1 tbsp of African Pepper/Paprika
Birria Broth Method:
Add two tablespoons in the same Dutch pot over medium-high heat.
Smoke these vegetables: onion, tomato, carrot, bell peppers, guajillos, ancho and arbol. But remember for the Mexican chillies remove the stem and for a less spicer experience deseed them.
Two minutes later add the five garlic cloves.
When the garlic starts to attack your nose, which is roughly five minutes, add a pair of bay leaves and one cinnamon stick.
Five minutes later lower the heat to low-medium and add two Maggi cubes with one cup of warm water.
Now wait another five minutes, so the vegetable can get soft.
Once soft, put into the blender, except for the bay leaves, add another cup of warm water and the seasoning listed above and blend.
When well mixed and blended put back into the same Dutch pot.
Add another two cups of warm water to the leftover blended mixture in the blend.
Give the blender a quick pulse so any remaining residue is in the water, then put it into the Dutch pot.
Bring back the cooked meat and put it into the Birria broth
When the broth begins to bubble, turn the heat to low and simmer, covered, and put into the oven to braise for three hours at 160ºC
Birria Tacos Ingredients:
- Two Tablespoons of Oil
- 20 Mini White Tortilla Wraps
- Chopped Fresh Coriander (150g)
- 1 Chopped Large Red Onion
- Monterey Jack (150g) and Mozzarella (150g)
- Birria Meat
Birria Tacos Methods:
Shred your meat in a separate bowl with your desired method and set aside.
Add two tablespoons of oil in a large saucepan over a medium-high pan.
Dip the tortillas into the birria sauce (consume) to coat them evenly, then set them in the hot pan.
Top with a cheese mixture of (15g worth), chopped coriander onion and shredded birria meat (50g).
Fold the moistened shell over and fry for 2-3 minutes until crisp, then flip over and fry the other side until crisp
Cool slightly and serve with your preferred toppings, with reserved liquid consumed from the pot as a side soup/broth
In the end, you'll be presented with a plate of delectable oxtail and goat birria tacos, generously filled with tender, shredded chicken infused with savoury aromatic spices. Delight in your meal and relish the irresistible fusion of flavours!
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