the Breville Test Kitchen

Tacos de Birria

Name: Tacos de Birria
Cook time: 3600 s
Total time: 18000 s
Yield: Makes 12
Ingredients: 2 dried pasilla chilies; 2 dried ancho chilies; ⅓ cup (2¾ fl oz) vegetable oil - divided; 3 lb beef chuck roast - with marbling, cut into 2-inch pieces; 2 tsp kosher salt; 1 yellow onion - coarsely chopped; 6 cloves garlic - thinly sliced; 2 tsp ground cumin; 2 tsp ground coriander; 1 cinnamon stick; 2 tsp dried oregano; 2 bay leaves; 2 tbsp sesame seeds; 14½ oz can diced tomatoes; 2 cups (16 fl oz) beef stock; 12 x 5-inch corn tortillas; 7 oz queso cojita - crumbled; 1 yellow onion - finely chopped; ½ cup cilantro leaves; Lime wedges - to serve

Crisp, crunchy tortillas dipped in rich birria broth, then filled with tender shredded beef and salty cotija cheese. The oven slowly braises the beef until meltingly tender while creating the savory juices used to coat and crisp the tacos. Finished hot and golden, they are packed with bold, comforting flavor.

the Smart Oven® Air Fryer Pro

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5 hrs total time

1 hr active time

Easy

Makes 12

Ingredients

Measurements:

2 dried pasilla chilies
2 dried ancho chilies
⅓ cup (2¾ fl oz) vegetable oil
divided
3 lb beef chuck roast
with marbling, cut into 2-inch pieces
2 tsp kosher salt
1 yellow onion
coarsely chopped
6 cloves garlic
thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
2 tsp dried oregano
2 bay leaves
2 tbsp sesame seeds
14½ oz can diced tomatoes
2 cups (16 fl oz) beef stock

To assemble

12 x 5-inch corn tortillas
7 oz queso cojita
crumbled
1 yellow onion
finely chopped
½ cup cilantro leaves
Lime wedges
to serve

Instructions

1
Place a 5½-quart (10-inch) Dutch oven over high heat. Add the chilies and toast for 3 minutes, or until fragrant. Remove from the pot and set aside.
2
Add 3 tablespoons oil to the pot and allow to heat. Add the beef and season with the salt. Sear for 5 minutes, stirring occasionally, until browned all over. Remove from the heat. Transfer the beef to the chilies and set aside. Meanwhile, continue to the next step.
3
Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 3 hours and press Start to preheat. Meanwhile, continue to the next step.
4
Return the pot to high heat. Once hot, add 1 tablespoon oil. Add the onion and cook, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook for 1 minute. Add the spices, herbs, and sesame seeds, stirring until fragrant.
5
Add the tomatoes and scrape the bottom of the pot to release any browned bits. Stir in the stock, then return the beef and chilies to the pot. Bring to a boil, cover with the lid.
6
Once preheated, place the pot in the oven and slow cook for 3 hours.
7
The beef should be tender and easy to pull apart. If not, cook it longer.
8
Adjust the oven to Air Fry, Super Convection, 400°F, for 6 minutes and press Start. Meanwhile, separate the tortillas into three piles and wrap each in foil.
9
When the oven signals, place the tortilla parcels in the oven, directly on the wire rack and heat for 6 minutes. Meanwhile, continue to the next step.
10
Using a slotted spoon, transfer the beef to a bowl. Remove and discard the bay leaves, chilies, and cinnamon stick. Using 2 forks, shred the beef. Add ½ cup (4 fl oz) of the sauce from the pot, avoiding the fat from the surface, and stir to combine. Set aside.
11
Pass the sauce through a fine-mesh sieve. Skim off and reserve the oil from the surface in a bowl. Keep the sauce warm for serving.
12
Place 4 tortillas on the countertop, keeping the remaining tortillas wrapped to stay warm. Using tongs, dip one side of each tortilla into the reserved oil, then place oil side-down on the pizza pan. Sprinkle one half of each tortilla with some of the queso cotija and top with about ¼ cup shredded beef. Add a little onion and cilantro, then finish with more queso cotija. Fold the tortillas in half to enclose the filling.
13
Heat 1 teaspoon oil in a 12-inch cast iron skillet over medium heat. Add the 4 tacos and fry for 1 minute. Turn the tacos over, place the skillet in the oven and air fry for 6 minutes, until crisp and golden brown.
14
Repeat assembling and cooking the remaining tortillas.
Tip: Store any leftover shredded beef in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently and use it in burritos, rice bowls, quesadillas, sandwiches, or more tacos.
15
Dip the tacos into the warm sauce and finish with a squeeze of fresh lime.