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Birria Tacos with Salsa Pimiento Verde Asada
Birria Tacos with Salsa Pimiento Verde Asada – Recipes

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Ingredients

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Slow-Cooked Birria

  • Garlic cloves 50.0 g
  • White onions, sliced 100.0 g
  • Tomato, paste 50.0 g
  • ١٥ جم فلفل أنشو مجفف
  • Smoked paprika 15.0 g
  • Cumin powder 5.0 g
  • ٢ جم أوريغانو مجفف
  • Black pepper 2.0 g
  • Oil 60.0 ml
  • ١ كلجم لحم صدر البقر أو أضلاع البقر القصيرة، مقطّع إلى مكعبات كبيرة ومتبل بالملح والفلفل الأسود.
  • Knorr Professional Beef Flavoured Powder (6x1kg) 50.0 g
  • Water 3.0 l

Salsa Pimiento Verde Asada

Pickled Onions and Chillies

  • Vinegar 500.0 ml
  • Dried bay leaves 2.0 pc
  • Sugar, white 250.0 g
  • Salt 10.0 g
  • Red onions, sliced 300.0 g
  • ٥٠ جم فلفل أخضر حار طويل أو فلفل هالابينو، مقطع شرائح

Taco Assembly

  • Tortillas 20.0 pc
  • ٢٠٠ جم جبن مونتيري جاك، مبشور
  • بصل مخلل
  • صلصة بيمينتو فيردي أسادا
  • أوراق الكزبرة للزينة

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Preparation

  1. Slow-Cooked Birria

    • Combine all the ingredients for the ancho chilli paste in a food processor. Blend until it forms a smooth paste.
    • Heat a large sauté pan. Sear the beef to brown all sides.
    • Remove the beef from the pan and set aside.
    • Add the ancho chilli paste to the pan and cook until fragrant.
    • Return the beef to the pan. Pour in the water and add the Knorr Beef Seasoning Powder.
    • Bring to a boil, then turn it down to simmer. Braise the beef for an hour or until beef is tender.
    • When beef is tender enough, strain from the sauce. Let it rest, then shred the beef.
    • Reserve the braised liquid to be used for dipping.

  2. Salsa Pimiento Verde Asada

    • Whisk Knorr Professional Mediterranean Herb Seasoning Powder with the vinegar and water.
    • Combine the roasted green capsicums, coriander and chillies in a food processor. Pour in the diluted Knorr Professional Mediterranean Herb Seasoning Powder.
    • Season with salt. Blend until ingredients are well incorporated together. Taste and adjust seasoning.

  3. Pickled Onions and Chillies

    • Combine the vinegar, bay leaves, sugar and salt and bring to a simmer to dissolve the sugar.
    • Let it cool down completely, then add the onions and chillies.
    • Chill until ready to use.

  4. Taco Assembly

    • Heat the tortilla over medium heat to warm. Brush with the birria sauce until the wraps start to lightly brown.
    • Layer the shredded meat and cheese.
    • Fold over. Allow to toast further if desired.
    • Serve the taco with a side of the sauce for dipping, salsa, pickled onions and top with a few sprigs of coriander leaves.