Recipe: Oregon Dungeness Crab Birria Taco from Red Hills Market
Featuring Chardonnay, chipotle, and saffron fumet, these mouthwatering tacos from Chef Jody at Red Hills Market are best served with a juicy lemon wedge and a delicious glass of Dundee Hills Chardonnay. Catch two of his favorite pairing suggestions below the recipe!
Chardonnay, Chipotle, Saffron Fumet:
- 1/4 white onion chopped
- 1/4 fennel bulb chopped
- 2 stalks celery
- 1/2 cup parsley with stems
- 1/2 tsp peppercorns
- 1 bay leaf
- 1 tsp crushed saffron
- 1 sprig of tarragon
- 1 clove of garlic crushed
- 1 chipotle pepper
- 2 cups Chardonnay
- 2 cups water
- 2 cups fish bones, crab shells or shrimp shells (can be a combination)
Instructions
- Combine the ingredients and bring to a low boil
- Turn down and simmer on low for 1 hour
- Strain through a cheesecloth and return to the pot. Reduce the fumet on low for an additional 30 min.
- Adjust seasoning with a touch of quality sea salt
Oregon Dungeness Crab Birria Tacos
- 1 lb crab meat
- 1/4 cup aioli (Chef Jody prefers a good Japanese mayonnaise)
- 1 cup shredded queso Oaxaca
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 finely diced, seeded / membrane-free jalapeno
- 1/4 cup chopped celery leaves and hearts
Instructions
- Mix all ingredients together and let rest in the refrigerator for 20 min or while making fumet
- Dip tortillas in a small, separate bowl of the fumet
- Fill 8 – 10 small corn tortillas with the mixture
- Fold the tortillas in half over the mixture
- Fry your birria tacos with butter until crispy
- Serve with a ramekin of the fumet that’s been garnished with sliced scallions for dipping
Wine Pairing Recommendations:
Chef Jody loves this pairing with Chardonnay (he declares “Dundee Hills Chardonnay is my favorite, no doubt!”) because the wine’s complexity won’t get lost with this dynamic dish. The balanced acid complements the crab’s sweetness, and the two Dundee Hills selections below truly embody delicious Oregon-style Chardonnay.
