Birria Tacos sind eine köstliche Kombination aus zartem Rindfleisch, würziger Marinade und knusprigen Tortillas. Diese herzhafte mexikanische Spezialität hat auch in den USA an Beliebtheit gewonnen und ist mittlerweile ein fester Bestandteil der Street-Food-Szene. In diesem Rezept werden wir zeigen, wie Sie diese Leckerei zuhause zubereiten können.

Birria Tacos Rezept auf deutsch | Street Food aus Mexiko/USA

translation:

Welcome to the twelfth episode of my list, where I wish you all a Happy New Year filled with good health, happiness, and enjoyment of my videos. I hope you continue to enjoy them, and I wish you all the best in the year ahead.

You may be wondering why I’m saying “first” and assuming that someone else has beaten me to the punch. But don’t worry, I’m actually the first to share this recipe for Melia Tacos in the German-speaking region of YouTube. Of course, the Americans invented it, but it’s originally a Mexican meat stew called “Hop Combo Pack.” It’s delicious, topped with cheese, and people love it. Many famous YouTubers in the US have tried it and replicated it. Nevertheless, we don’t have all the same ingredients they do, like the amazing chili peppers they get from Mexico, so we’ll have to make do with our own spin on the recipe.

Let’s begin by discussing the ingredients. At first glance, it may seem like a lot, but most of them are just spices that we should already have at home. The more exotic items will be linked in the description of the video. However, we need to start with something wild. First, we need a pan and we’ll roast in it coriander seeds, fennel seeds, and black pepper kernels, along with five bay leaves, a teaspoon of thyme, and a cinnamon stick. We’ll let them roast for about 8 minutes over medium heat while stirring frequently, as we don’t want the spices to burn.

Next, we will take one onion and finely dice it, and after that, we’ll need 14 cloves of garlic, which we will chop finely. For the meat, we’ll have about 2 kilograms of soup meat, consisting of a piece of beef brisket with bone, a bone-in slice of chuck pot roast, and four pieces of beef short ribs, again, with bone. We’ll season all the pieces of meat with salt and sear them evenly from both sides. We’ll do this in a large pot or a Dutch oven to get a nice brown crust. Be sure to cook the meat in batches so that it gets seared evenly, and take it out once it’s nicely brown on both sides.

In the same pan, we’ll add about two tablespoons of oil, onions, and chopped garlic. After sautéing for 3-4 minutes, we will deglaze the pan with 3 tablespoons of apple cider vinegar. We’ll scrape the bottom of the pan to release all of the brown bits and add a tablespoon of tomato paste to enhance the flavor. Then we’ll add all of the seared meat back into the pot, along with the juices that may have collected while the meat was resting. After that, we’ll add 1 liter of beef broth and the roasted spice mix we made earlier, with bay leaves and cinnamon. We’ll briefly bring everything to a boil and then let it simmer for about an hour.

To make the chili oil, we’ll need five chili peppers, cut in half and seeded. We’ll heat 150 milliliters of olive oil in a pan and add the chili peppers, sautéing until they are lightly browned. Then we’ll add 3 tablespoons of chili paste, a teaspoon of ground cumin, a well-heaped tablespoon of dried oregano, and a tablespoon of smoked paprika powder. We’ll let everything simmer for a few minutes.

Now we’ll take 200 milliliters of the chili oil and the sautéed chilies, and purée them together with 4 cloves of garlic and a can of chopped tomatoes. After seasoning with salt to taste, we’ll add this mixture to the pot with the beef and let it simmer for another hour and a half.

Overall, this dish takes a bit of time to prepare, but the result is worth it. Enjoy your delicious “Hop Combo Pack” tacos with some cheese, and remember that next time you’re in the mood for something spicy, this dish is sure to satisfy your craving!
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