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Tacos de Birria | What's For Dinner

Ingredients

Para a birria

Para os tacos

18 inteiras tortilhas de milho2 xicaras queijo Oaxaca ou mucarela ralado

1/2 media cebola branca picada fina1/4 xicara coentro fresco picado2 colheres de cha sal

Instructions

1

Torre os chilis secos em uma frigideira seca por 1-2 minutos de cada lado. Retire os talos e as sementes. Deixe de molho em agua quente por 15 minutos ate amolecer.

2

Bata os chilis hidratados com tomates, alho, vinagre, cominho, oregano, cravo e 1 xicara da agua de imersao no liquidificador ate ficar liso.

3

Corte a carne em pedacos grandes (cerca de 8 cm). Tempere com sal. Sele em uma panela tipo Dutch oven em fogo alto ate dourar de todos os lados, cerca de 6-8 minutos.

4

Despeje o molho de chili e o caldo de carne sobre a carne. Adicione a cebola em quartos e as folhas de louro. Leve a fervura e reduza para fogo bem baixo. Tampe e cozinhe por 2,5-3 horas ate a carne se desfiar facilmente com um garfo.

Tip: Fogo baixo e devagar e fundamental. Fervura forte deixa a carne dura. Deve apenas borbulhar de leve.

5

Retire a carne e desfie com dois garfos. Coe o consume e retire o excesso de gordura (reserve a gordura para mergulhar as tortilhas).

6

Para fazer os tacos: mergulhe uma tortilha de milho na gordura/consume. Coloque em uma chapa quente, adicione queijo e carne desfiada. Dobre ao meio e cozinhe por 2-3 minutos de cada lado ate ficar crocante.

7

Sirva os tacos cobertos com cebola picada e coentro, com uma tigela de consume quente para mergulhar.

Nutrition per Serving

520kcal

Calories

42g

Protein

34g

Carbs

24g

Fat

4g

Fiber

Watch It Being Made

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Tacos de Birria

Ingredients

Para a birria

Para os tacos

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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