Cindy Flores is the head chef at Tacos Muchachos which is a Mexican restaurant in Redfern.
October 4 is ‘World Taco Day’!
For more information about Cindy’s restaurant, head to Tacos Muchachos website here!
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BIRRIA TACOS
By chef Cindy Flores
Ingredients:
1 kg Beef Brisket Chunks
* optional, 1x bone marrow
2x roma tomatoes
1x onion
6x garlic cloves
½ cup Smoked Paprika
¼ cup Sweet Paprika
1 tsp black pepper
1 tsp oregano
½ tsp dry thyme
½ tsp Cumin seeds
Pinch All Spice, Clove
2 bay leaves
1 tbsp salt
½ Cup apple Cider vinegar
2 lt water
To make Quesabirrias
Corn Tortillas
Shredded Cheese
Chopped Coriander and Onion
Your favourite Salsa
Lime
Instructions:
In a large pan, toast the dry spices over medium heat for a couple of minutes until fragrant, then set aside.
In the same pan, add the tomatoes, garlic, and onion, cooking until they develop char marks.
Blend the charred tomatoes, onion, and garlic with the toasted spices, salt, and vinegar to create a rich adobo paste.
Combine the meat, adobo paste, and rest of the ingredients.
Use your preferred cooking method:
Slow Cooker: Cook on high for 4-5 hours.
Stovetop: Simmer over medium heat with a lid for about 3 hours.
Oven: Preheat to 170°C (340°F) and bake in a deep pan covered with foil for 4 hours.
Once the meat is tender, remove it from heat and shred it. Mix the shredded meat with 1 cup of the broth, then set aside, keeping the broth warm.