Carne Asada Birria Tacos
Carne Asada Birria Tacos
"Our Maika'i Carne Asada Beef makes these tacos so easy and delicious! Perfect for weeknight dinners, game days and more." - Chef Nick Miguel, Development Chef de Cuisine
Ingredients
- 3 1/2 pounds Maika'i Marinated Meats Carne Asada
- 4 cups Beef stock
- 1 cup White vinegar
- 1 pack Corn Tortillas
- 1 bunch Cilantro
- Neutral oil
- Salt & pepper, to taste
- 1/2 White onion, finely diced (optional)
- 8 ounces Shredded Colby & Monterey Jack Cheese (optional)
- 2 Limes, cut into wedges (optional)
- Lotus Style Bao Buns (optional)
Instructions
Preparing the Braised Beef
- Heat a large non-reactive pot over high heat. Add about 3 tablespoons of neutral oil.
- Sear the carne asada on both sides for about 3 minutes per side, adjusting heat as necessary to avoid burning the marinade.
- Pour some beef stock into the container that held the carne asada to collect the remaining marinade, then add this mixture and the rest of the beef stock to the pot.
- Bring to a boil, then reduce heat to a low simmer.
- While waiting, remove the cilantro stems and chop the leaves coarsely. Set aside for garnish.
- Finely chop the cilantro stems and add them to the pot.
- Cover and simmer for 60–90 minutes or until the meat is fork-tender, similar to kalua pork.
- Stir in the white vinegar and let simmer for another 5 minutes to mellow out the acidity.
- Adjust the consommé’s flavor with salt, pepper, and water as needed.
Making the Tacos
- Heat a sauté pan over medium heat.
- Lightly dip a tortilla into the consommé, ensuring it picks up some of the oil from the top. Fry in the pan until slightly crisp.
- Flip the tortilla, then add braised beef and cheese (if using). Fold the tortilla in half and continue cooking until crisp.
- Repeat with the remaining tortillas.
- Transfer to a serving dish and top with chopped cilantro and diced onions. Serve immediately with consommé and lime wedges.
Making the Bao Buns (Optional)
- In a medium pot, heat about 2–3 inches of oil to 350°F over medium heat.
- Deep fry the bao buns, turning as needed, until golden brown.
- Remove from oil and place on a wire rack or paper towel-lined plate to drain.
- Fill each bao bun with braised beef and top with chopped cilantro, cheese, and diced onions.
- Serve immediately with consommé and lime wedges.
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