Crispy Parmesan-Crusted Wagyu Birria Tacos
Experience the ultimate keto indulgence with ultra-thin, crispy shells crafted from aged Parmesan cheese. These shells are stuffed with succulent, 12-hour slow-braised Wagyu beef brisket infused with smoky guajillo and ancho chilies. Topped with a velvety Hass avocado crema, quick-pickled heirloom radishes for a peppery crunch, and a sprinkle of micro-cilantro, these tacos offer a decadent, carb-free explosion of authentic Mexican flavors.
Recipe
Cook Time: 12 hours 45 minutes
Servings: 6 servings
Ingredients
- •3 lbs Wagyu beef brisket, cut into 3-inch chunks
- •4 dried guajillo chiles, stemmed and seeded
- •2 dried ancho chiles, stemmed and seeded
- •1 medium white onion, halved
- •6 cloves garlic, crushed
- •1 cinnamon stick
- •3 whole cloves
- •1 teaspoon dried Mexican oregano
- •1 teaspoon ground cumin
- •4 cups premium beef bone broth
- •2 tablespoons apple cider vinegar
- •2 cups aged Parmesan cheese, finely grated
- •2 ripe Hass avocados
- •1/2 cup Mexican crema
- •1 tablespoon fresh lime juice
- •4 heirloom radishes, paper-thinly sliced
- •1/4 cup micro-cilantro
- •Kosher salt and freshly cracked black pepper to taste
Instructions
- 1Season the Wagyu beef chunks generously with salt and pepper; sear in a heavy-bottomed Dutch oven over medium-high heat until deeply browned on all sides, then remove and set aside.
- 2In the same pot, lightly toast the dried chiles, onion, and garlic for 2 minutes before adding the bone broth, vinegar, oregano, cumin, cinnamon, and cloves.
- 3Return the seared Wagyu to the pot, ensure it is mostly submerged, cover tightly, and braise in a 275-degree Fahrenheit oven for 10 to 12 hours until the collagen has fully rendered.
- 4Carefully remove the beef and shred it into fine ribbons using two forks; strain the remaining braising liquid through a fine-mesh sieve to create the dipping consomme.
- 5Prepare the avocado crema by processing the avocados, Mexican crema, lime juice, and a pinch of salt in a high-speed blender until completely smooth and velvety.
- 6To create the shells, heat a small non-stick skillet over medium heat and sprinkle 1/4 cup of grated Parmesan in an even 5-inch circle.
- 7Once the cheese is bubbling and the edges turn a lacy golden brown, lift the disc with a thin spatula and immediately drape it over a clean rolling pin to cool into a taco shape.
- 8Fill each crispy Parmesan shell with the warm shredded Wagyu, then top with a ribbon of avocado crema, three slices of radish, and a pinch of micro-cilantro.
- 9Serve the tacos immediately while the shells are at peak crispness, accompanied by a small ramekin of hot consomme for dipping.
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