Birria Tacos Recipe Rick Bayless. Remove the chiles from the pot and discard soaking liquid. Fill with the chopped meat.
Rinse well with cold water. Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Add the cleaned chiles to a small pot of water, bring to a boil, turn off heat, cover with a lid and steep for 30 minutes or until softened.
About 12 Tacos, 4 To 6 Servings.
Grilled skirt steak tacos with salsa de molcajete. Dip one in the broth, then toast on the griddle. Set over high heat and let it come to a rolling boil, reduce the heat to low.
Rinse Well With Cold Water.
To make the birria tacos, prepare two corn tortillas per taco. Remove the beef and roughly chop or shred using forks. Place a small skillet over medium heat.
Black Bean Bathed Enchiladas (With Chorizo And Fresh Cheese) Black Bean Sauced Enchiladas With Chorizo And Salsa Verde.
When the tortillas are lightly toasted, but still soft, place the broth dipped tortilla on top of the plain tortilla. Steep over hot coals for 15mins. Birria chicken birria consomme (broth) and tacos.
Process To A Smooth Puree.
12 large (about 3 ounces total) dried chiles guajillos, stemmed, seeded and deveined. Place chiles in a small bowl and add 1 cup hot water. (feel free to use other dried chilies, paying attention to heat level.) add chipotle for more heat and smoky flavor.
Pretty Simple Steak Tacos By Rick Bayliss.
Grilled swordfish with molcajete salsa. Reserve all of the broth (or consomé). Strain the remaining liquid and return it to the pot.