Tacos de Birria (Estilo Gabacho)

Birria tacos... sort of.

Author

Nick Geraci

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 132F / 55.6C

Ingredients

• 1 Ancho Chile
• 4 Guajillo Chiles
• 2 large roasted plum tomatoes
• 4 whole cloves
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black peppercorns
• 6 cloves of garlic
• 1 1/2 teaspoons best quality oregano
• 1 medium sweet onion
• 1 inch chunk of cinnamon stick
• 1/2 cup white wine vinegar
• 3lbs Beef Chuck
• S&P (to taste)
• 3 to 4 cups beef stock
• Corn tortillas (mucho)
• Diced sweet onion (optional•garnish)
• Cilantro (optional•garnish)
• Chihuahua or Oaxaca cheese (optional•cheesy goodness )

Directions

1. Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them. Soak peppers in a cup of hot water for 20 minutes.
2. Toast the whole cloves, cinnamon, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender. In the same pan roast tomatoes, onion, and garlic until blistered and soft. Remove garlic earlier than the other vegetables to avoid burning. Peel tomatoes and outer layer of onion, then add all vegetables to the blender.
3. Once peppers are soft, drain, add to the blender with the dried herbs and vinegar. Puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt. Cool completely, then FREEZE SOLID.
4. Season chuck roast generously and then vacuum seal with the frozen sauce brick. Sous vide at 132 for 24 hours. Make sure your sauce brick is broken up and the meat is fully ensconced in its joyousness once it has defrosted. (About 3 hours into cooking) Cool completely in sauce.

Finishing Steps

1. Remove beef from bag and scraping off any sauce that is on it. Add sauce to a pot with the two cups of beef broth and bring to a boil. Once pot boils reduce heat to a simmer.
2. Slice the cold chuck roast as thin as possible and pan fry until slightly crispy, moisten the the simmering consomé if desired.
3. Finally dip corn tortillas in the beef fat accumulated on top of the consomé. And place in a skillet over medium high heat. Put a bit of cheese on the tortillas and allow to cook open faced for a moment (if using) before adding some of the beef. Fold over and continue to cook until the cheese is melted and tortillas are crispy. Serve with diced onion, cilantro, and a side of consume for dippins.