Contigo® Beef Birria Taco
Contigo® Beef Birria Taco
Directions
- Pour marinade over meat cover and refrigerate overnight.
- Puree in a food processor or blender the tomatoes, chipotle peppers and guajillo paste.
- Heat oil in braising pot over medium heat and add onion and garlic to pot cook for 3-4 minutes.
- Remove meat from marinade and add to the pot along with pureed tomato mixture. Pour in water.
- To the pot add ancho, salt, pepper, clove, bay leaves, oregano, thyme, cumin, and cinnamon. Cover the pot with a sheet pan or foil and simmer for 3-4 hours until meat falls apart with a fork.
- Remove meat from liquid and shred with a fork. Reserve the braising liquid which will be served for dipping.
- Dip tortillas in braising liquid to turn red color. Be careful not to soak then just a quick dip then fill with shredded beef top.
- Finish with a sprinkle of cheese, diced onion, and cilantro. Serve with the side of braising liquid for dipping along with a charred lime.
Ingredients
- 4 lbs Piancone® Epicureo Veal, Short Ribs, cut into cubes
- 1 qt Contigo® birria marinade, (see recipe below)
- 2 dozen Contigo® Tortilla(s), Corn
- 6 ea Peak Fresh Produce® Lime(s), cut in half and charred for garnish
- 2 cups Peak Fresh Produce® Onion(s), White, small dice for topping
- 1/4 cup Peak Fresh Produce® Cilantro, chopped for topping
- 2 cups Corazo® Tres Amigos Blanco, feather shredded
- 2 cups water
- 1 1/2 qt Contigo® whole peeled tomatoes
- 1/2 cup Contigo® chipotle peppers
- 4 tbsp ancho chili powder
- 4 tbsp guajillo chili paste
- 2 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 2 tbsp Roma® Cumin, Ground
- 1 tsp Roma® Cinnamon, Ground
- 4 ea Roma® Bay Leaves
- 1 tsp Magellan® Dry Thyme
- 1 tsp Roma® Oregano, dry
- 2 tbsp Roma Garlic, minced
- 3 ea cloves, whole
- 2 tbsp Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
Contigo® Birria Marinade
Directions
- Place ingredients in a food processor or blender and puree.
Ingredients
- 2 cups water
- 2 cups Contigo® whole peeled tomatoes
- 3 tbsp Contigo® chipotle peppers
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, chopped and peeled
- 2 tbsp ancho chili powder
- 2 tbsp guajillo chili paste
- 3 ea Peak Fresh Produce® Garlic, Clove(s)
- 2 tbsp Magellan® Cumin, ground
- 1/2 cup West Creek® cider vinegar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
