Red Jalapeño Coffee Braised Birria Tacos

Photo by Diamond Multimedia

For the meat:
    • 3-4 lbs. beef chuck roast
    • 2 tsp. salt
    • 1/2 tsp. black pepper
    • Canola oil
Method for the meat:
1. Cut the meat into 4-inch pieces. Season all over with salt and pepper.
2. Heat 2 tbsp. of oil in a large rondo over medium-high heat. Add the meat in an even layer. Do not overcrowd the pan. Sear all over until well browned. Remove to a baking sheet and repeat with the remaining meat.
For the braising liquid:
    • 1 oz. The Perfect Purée Red Jalapeño Puree, thawed
    • 1 yellow onion, minced
    • 8 garlic cloves, minced
    • 1 tsp. black peppercorns
    • 1 tbsp. cumin seeds
    • 1/2 tbsp. coriander seeds
    • 4 bay leaves
    • 1/2 cinnamon stick
    • 6 dried guajillo chilies, seeded, toasted
    • 1 chipotle chili, stemmed
    • 4 tomatoes, chopped
    • 1 tsp. smoked paprika
    • 1 tsp. Mexican oregano
    • 6 cups beef stock, divided
    • 1 cup coffee, brewed
Method for the braising liquid:
1. Once the meat has been seared, add a little more oil to the pan. Add the onions and cook until caramelized. Add the garlic and spices and cook until aromatic. Add the chilies and let them fry in the oil.
2. Add the Red Jalapeño Puree, tomatoes, paprika and oregano. Cook until the tomatoes are paste-like. Add 1 cup of stock and coffee. Bring to a simmer. Let cook for 5 minutes, then cool slightly and puree until smooth. Reserve the pan.
3. Strain the mixture through a fine mesh strainer, using the back of a ladle to push all of the puree through the strainer. There should not be much left in the strainer. If there is, puree it again.
4. Add the meat and any juices back to the pan. Add the pureed chili mixture and stock to cover by 1 inch. Bring to a simmer, cover, and let cook over low heat until the meat is fork tender, approximately 1-1 1/2 hours. Adjust seasoning with salt and pepper.
5. Let the meat cool in the broth overnight.
For the tacos:
    • The Perfect Purée Red Jalapeño Puree, thawed
    • 12 – 16 corn tortillas, 4”
    • 12 oz. Oaxacan cheese, grated
    • 1/2 white onion, diced, rinsed
    • 1-2 tbsp. limes, juiced
    • Salt to taste
    • Cilantro, coarsely chopped, to taste
Method for the tacos:
1. Remove the meat from the liquid. Remove the excess fat and shred the meat into large pieces.
2. Heat the meat in a large sauté pan with some cooking liquid and season with salt and pepper.
3. Heat the broth in a separate pot. Skim off some fat and reserve.
2. Dip the tortillas in the broth fat.
3. Place the warm meat in the tortilla. Top with grated cheese, fold in half.
2. Place the tortilla on a griddle and cook until the exterior of the tortilla is crispy and the cheese has melted.
3. Top with onions, cilantro, a squeeze of lime and Red Jalapeño Puree on top.