BEEF BIRRIA TACOS WITH AVOCADO CREMA AND JALAPENO RELISH

BY: NORR

  • cooking-duration Prep 30 minutes, 3.5 - 4 hours
  • servings 2 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Braised tri-tip becomes juicy, tender and infused with rich flavor from dried chilis, ground spices, and umami-packed tomatoes in this taco recipe. Cool things off with fluffy avocado crema and add zing with fresh jalapeño relish on top.

Ingredients

Beef Birria

  • 3-3 ½ pound Snake River Farms tri-tip, boneless Buy Now

  • 2 dried pasilla chilies

  • 3 dried chile de arbol

  • 2 tablespoons kosher salt

  • 3 teaspoon black pepper, coarsely ground

  • 2 tablespoons blended oil

  • 1 large white onion, peeled, cut into corners

  • 5 - 6 garlic cloves, smashed

  • 1 ½ teaspoon cinnamon, ground

  • 2 teaspoons cumin, ground

  • 2 ½ teaspoons new Mexican chili powder

  • 2 bay leaves, fresh or dried

  • 8 cups beef stock

  • 2 - 3 tablespoons lime juice, freshly squeezed

  • 1 can (14 oz) fire roasted tomatoes

Avocado Crema

  • 1 ½ cup crema, sour cream or creme fraiche

  • 2 avocados, pit removed and rough chopped

  • 1 bunch cilantro, rough chopped

  • 1 clove garlic, smashed

  • 2-3 tablespoons lime juice

  • Kosher salt

Jalapeno Relish

  • 1 small white onion, finely diced

  • 5 jalapenos, finely diced (seeds removed optional)

  • 4 small red radish, finely diced

  • ¼ cup cilantro, finely minced

  • 3 tablespoons olive oil

  • Juice of 2 limes

  • 2 teaspoons kosher salt

Directions

1
Remove stems of the chilies and cut them open, discard all seeds. Transfer to a large skillet and toast over high heat for 2-3 minutes with lots of stirring to ensure they do not burn.
3 minutes
2
Cover the chilis with 2 inches of water and bring to a boil. Once at a boil remove from heat and allow to stay submerged for 10-15 minutes.
15 minutes
3
Preheat the oven to 350 degrees f.
8 minutes
4
Season the tri-tip with salt and pepper. Heat a large dutch oven over medium-high heat, add oil and brown meat on all sides, about 8-10 minutes. Transfer meat to a small baking tray or plate.
10 minutes
5
Return the dutch oven to medium heat and add the onion, cook for 5 minutes until the onions begin to brown. Add garlic, cinnamon, oregano, cumin, chili powder and bay leaves and cook 2-3 minutes until aromatic.
8 minutes
6
Deglaze the dutch oven with beef stock and lime juice, be sure to scrape all the bits from the bottom of the pan. Remove from heat and let stand for 5-10 minutes at room temperature.
10 minutes
7
Add the drained chilies and the canned tomatoes. Transfer to a blender. Blend on high until silky and smooth. Season heavily with salt.
3 minutes
8
Add beef and chili sauce back to the dutch oven. Cover and cook on the middle rack until tender and can be easily shredded with a fork around 3 ½ hours.
3.5 hours
9
Remove from the oven and shred in the juice and sauce.
3 minutes
10
Serve meat along with remaining cooking liquid, avocado crema, jalapeno relish and warm tortillas.
-
11
Cooks Note: Use either fresh corn or flour tortillas, whichever you prefer. We recommend corn for a more authentic taste and texture.
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1
While beef is cooking, combine all ingredients in a blender and puree on high until smooth, add 1-2 tablespoons of water if needed in order to achieve motion in the blender. Store covered tightly refrigerated until ready to serve.
3 minutes
1
While beef is cooking combine all ingredients in a small mixing bowl and stir together. Allow flavors to marry while refrigerated.
5 minutes