Birria "Red" Tacos
Prep Time6 minutes. Makes 1 taco.
- 1 ct. Yellow Corn Tortilla 6”
- 1 tsp. Recipe Paprika Oil (optional, see note)
- 2 Tbsp. Trade East Spanish Paprika
- Gordon Choice Vegetable Salad Oil
- Place paprika in small sauce pan. Warm over medium heat just until paprika becomes fragrant. Do not allow paprika to darken.
- Add oil and whisk until thoroughly mixed. Continue to heat mixture over medium flame just until oil begins to bubble around the edges. Remove from heat and allow to sit for 1-2 hours.
- Strain through several layers of chees cloth or a coffee filter.
- Store in a squeeze bottle or covered storage container under refrigeration until needed, up to 7 days.
- 2 oz. Recipe Birria Braised Beef
- 5 lb. Markon RSS Tomatoes Random
- 1 lb. Spanish Onion #2
- 3 oz. Oil Blend Canola/EVOO 75/25
- to taste Kosher Salt
- ¼ tsp. Trade East Black Pepper
- 7 oz. Gordon Choice Clover Honey
- 4 oz. Roasted Garlic Purée
- 4 oz. Gordon Choice Red Wine Vinegar
- 1½ oz. Light Brown Sugar
- 2¾ tsp. Trade East Ground Cumin
- 2 tsp. Trade East Oregano Leaf
- 1½ tsp. Trade East Ground Cinnamon
- 1½ tsp. Trade East Ground Coriander
- ¾ oz. Kosher Salt
- 10 ct. Halperns’ Osso Bucco, 20 oz. each
- 5 oz. Gordon Signature Beef Base
- 6 oz. Tap Water
- 1 lb. Guajillo Paste
- 2 gal. Tap Water
- Preheat a convection oven to 400°F on high fan.
- Remove the core of each tomato.
- Cut the onions in half, removing the peels and the core.
- Toss the tomatoes in a stainless bowl with ¾ oz. of oil blend and season with salt and pepper as desired.
- Toss the onion halves in a stainless bowl with ¼ oz. of the oil blend and season with salt and pepper as desired.
- Roast the tomatoes and onions, cut side up, on parchment-lined sheet trays for 30 minutes, flipping each piece halfway through.
- Cool and ensure there is a total yield of 24 oz. of roasted tomatoes and 8 oz. of roasted onions.
- Preheat convection oven to 425°F on high fan.
- Whisk the beef base, water and guajillo paste in a stainless steel bowl and reserve.
- Toss the osso bucco with 2 oz. of oil and season with salt and pepper as desired.
- Roast the osso bucco on roasting racks nested inside sheet trays for 15 minutes and flip over.
- Brush the tops with half of the basting glaze and roast for another 5 minutes. Flip and repeat for 5 more minutes, for 25 minutes of total roasting time.
- Reserve for step #3.
- Preheat convection oven to 325°F on high fan.
- Purée the onions and tomatoes in a blender. Add the red wine vinegar, roasted garlic, honey, brown sugar, cinnamon, oregano, coriander, cumin and salt, then purée again until smooth.
- Transfer the purée to a large pot, followed by the remaining 14 oz. of guajillo paste and 2 gal. of water.
- Whisk together until fully combined and bring to a boil.
- Pour the chile broth over the osso bucco cuts in a 6” deep full size hotel pan. Cover with parchment and foil.
- Roast in the convection oven for 4 hours at 325°F on high fan.
- Shred the beef into a stainless steel bowl, discarding the bones.
- Reserve the broth and beef for recipe needs, placing them in containers and refrigerating.
- Separate the congealed red fat cap from the broth and keep on hand for the “red taco” process.
- 4 oz. Birria Braising Liquid Broth
- ½ oz. Markon RSS Chunky Avocado
- 2 tsp. Markon RSS ¼” Diced Onion
- 1 ct. Markon RSS Cilantro
- ½ oz. Radish Matchsticks
Recipe Paprika Oil (optional, see note)
Recipe Birria Braised Beef
Step #1: Roast the tomatoes and onions
Step #2: Roast the osso bucco
Step #3: Make the braise
- Preheat the flat-top to high heat.
- Note if the braise doesn’t yield a large fat cap to dip the tortillas for their traditional red color, make the paprika oil recipe (Recipe Manager code: sauce311) to do the same trick.
- Set up the hot line with the braised beef, broth and red fat (either from the braise or the paprika oil recipe) in separate steam table pans. If using the paprika oil, it’s ideal to put it in a food safe spray bottle or just keep it in a circular pie pan for dipping near the flat-top.
TO PREPARE À LA CARTE:
- Dip the tortilla in the hot fat (or the paprika oil) to evenly coat the tortilla, then place it on a well-seasoned flat-top.
- Crisp the tortilla on the flat-top ( 1-2 minutes), then flip and repeat. Once crisped, place the tortilla in a taco holder to retain its shape.
- Fill the taco with 2 oz. of shredded beef birria, ½ oz. of avocado and 2 tsp. of diced onions.
- Garnish with cilantro leaves and matchstick radishes.
- Serve in a taco holder with a 4 oz. cup of the birria broth for dunking.
TIPS AND SUGGESTIONS:
- Other cuts, such as chuck short ribs (649611) or whole chuck rolls (649640) have much more intramuscular fat, which results in a nice fat cap on top of the braising liquid that’s great for making birria red tacos. The osso buco provides less fat cap but the most depth of flavor for the broth. Braising osso bucco and chuck cuts together would reap both benefits, but that would require purchasing two proteins.
- Serve birria “red” tacos with salsa verde (543324) or three pepper salsa (722911).