Ingredients
- 2 EA Beef birria tacos, shredded
- 1/2 oz Cilantro Onion Pico
- 2 oz Roasted Poblano Guacamole
- 4 oz Beef Consommé broth, hot
- Braised Beef Tacos
- 2 oz Beef Consommé broth, hot
- 2 EA Corn tortilla, prepared
- 3 oz Oaxaca cheese, shredded
- 6 EA Avocados From Mexico, sliced
- 2 oz Barbacoa beef, shredded, prepared
- Onion and Cilantro Pico
- 3 oz Yellow onion, diced small
- 1 oz Cilantro, fresh, chopped rough
- 1/2 oz Lime juice, fresh
- Beef Consommé
- 6 EA Guajillo chiles, toasted, soaked
- 4 EA Pasilla chiles, toasted, soaked
- 12 oz Soaked chiles water, reserved
- 6 EA Garlic clove, fresh
- 10 EA Cloves, whole
- 1 EA Cinnamon stick, whole
- 1/4 tsp Cinnamon, ground
- 1 tsp Mexican oregano, dried, ground
- 1 1/2 tsp Cumin seeds, whole
- 16 oz Roma tomato, fresh, halved
- 4 oz Yellow onion, diced
- 2 oz White wine vinegar, prepared
- 32 oz Beef broth, prepared
- 2 EA Bay leaf, dried
- 32 oz Barbacoa beef, shredded, prepared with juice
- Roasted Poblano Guacamole
- 4 EA Avocados From Mexico, whole, fresh
- 2 Tbsp Lime juice
- 1/2 tsp Kosher salt
- 2 Tbsp White onion, chopped fine
- 1/4 c Poblano pepper, roasted, chopped
- 2 Tbsp Cilantro, chopped fine
Instructions
- Roasted Poblano Guacamole
- Remove stem from avocado and cut it in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove pit from avocado.
- Scoop out the pulp from the avocado and place into a large bowl. Gently mash the avocados with lime juice and salt.
- Gently fold in onions, poblano peppers, and cilantro.
- Transfer guacamole to a clean serving dish.
- Garnish guacamole with cilantro or favorite topping. Serve as needed.
- Beef Consommé
- In a large, heavy-bottomed pot, over medium heat add guajillo and pastilla chiles.
- Toast the chiles for 1 to 2 minutes, moving frequently to ensure they don't scorch.
- Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups.
- Use a small plate or bowl to completely submerge the chiles.
- Let sit for 20 minutes or until rehydrated and pliable.
- Remove the chiles and reserve the liquid.
- Increase the heat in the dutch oven to medium high and add vegetable oil.
- In a blender add chiles, garlic, cinnamon, oregano, cumin, tomatoes, onion, and vinegar to the Chile liquid.
- Blend for about a minute or until the mixture becomes a pourable paste.
- Add the beef broth, bay leaf, and prepared beef to the pot over medium heat.
- Add the chile paste and bring the birria to a simmer for approx. 10 minutes.
- Discard the bay leave and onion.
- Reserve all the broth/consommé. Taste the consommé and season with salt and pepper.
- Bring to a simmer and taste/season again. Serve as needed.
- Onion and Cilantro Pico
- Place all ingredients into a bowl and mix all ingredients together.
- Place into a clean container.
- Place plastic wrap on top of sauce and press down firmly. Cover with lid and store as per HACCP. Serve as needed.
- Braised Beef Tacos
- Dip the tortillas into the top layer of the reserved consommé.
- Place dipped tortilla onto a pre-heated flat top.
- Add cheese, avocado, and braised beef to one side of the tortilla.
- Fold the tortilla over and continue heating until cheese is melted. Serve as needed.
- Crispy Birria and Avocado Tacos
- Place three tacos onto the serving dish and top with cilantro and onion pico.
- Place a scoop of traditional guacamole into the center of the tacos. Serve as needed with side of consommé.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
