Note if the braise doesn’t yield a large fat cap to dip the tortillas for their traditional red color, make the paprika oil recipe (Recipe Manager code: sauce311) to do the same trick.
Set up the hot line with the braised beef, broth and red fat (either from the braise or the paprika oil recipe) in separate steam table pans. If using the paprika oil, it’s ideal to put it in a food safe spray bottle or just keep it in a circular pie pan for dipping near the flat-top.
TO PREPARE À LA CARTE:
Dip the tortilla in the hot fat (or the paprika oil) to evenly coat the tortilla, then place it on a well-seasoned flat-top.
Crisp the tortilla on the flat-top ( 1-2 minutes), then flip and repeat. Once crisped, place the tortilla in a taco holder to retain its shape.
Fill the taco with 2 oz. of shredded beef birria, ½ oz. of avocado and 2 tsp. of diced onions.
Garnish with cilantro leaves and matchstick radishes.
Serve in a taco holder with a 4 oz. cup of the birria broth for dunking.
TIPS AND SUGGESTIONS:
Other cuts, such as chuck short ribs (649611) or whole chuck rolls (649640) have much more intramuscular fat, which results in a nice fat cap on top of the braising liquid that’s great for making birria red tacos. The osso buco provides less fat cap but the most depth of flavor for the broth. Braising osso bucco and chuck cuts together would reap both benefits, but that would require purchasing two proteins.
Serve birria “red” tacos with salsa verde (543324) or three pepper salsa (722911).