Birria Tacos: The Ultimate Savory Delight
Birria tacos are a savory delight featuring tender, shredded beef in a rich, flavorful broth, perfect for any taco lover.
Equipment
- Instant Pot
- skillet
- blender
Ingredients
- 2 tablespoons neutral oil (grapeseed, vegetable, canola)
- 4 lbs boneless chuck roast cut in half
- 2 lbs English cut short ribs
- 6 cups water or chicken broth
- 1 large white onion peeled and quartered
- 1 head garlic peeled
- 4 dried guajillo chile peppers deseeded and stems removed
- 4 dried ancho chile peppers
- 1 tablespoon whole black peppercorns
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 stick ceylon cinnamon
- 1 tablespoon Mexican oregano (fresh or dried)
- ½ teaspoon smoked paprika
- 1 can chipotle peppers in adobo
- 1 (28 oz) can pureed tomatoes
- 3 bay leaves
- 2 tablespoons apple cider vinegar
- 5 cups beef broth
Instructions
- Let the meat sit at room temperature for 30 minutes and season with kosher salt.
- Heat oil in the Instant Pot on 'Saute' and sear the chuck roast and short ribs until browned, then set aside.
- Toast the cumin, coriander, black peppercorns, and cinnamon stick in a skillet until fragrant.
- Combine toasted spices, chilies, onion, garlic, and oregano in the Instant Pot, cover with cold water, and simmer for 15 minutes.
- Strain the mixture, blend solids with reserved liquid, smoked paprika, chipotle peppers, and pureed tomatoes until smooth.
- Return the meat to the Instant Pot, add the blended sauce, bay leaves, apple cider vinegar, and beef broth, then cook on 'Manual' for 60 minutes.
- Allow pressure to release naturally for 10 minutes, then perform a quick release.
- Shred the meat with forks and skim off excess fat for frying tortillas.
- Dip tortillas in reserved fat, fill with shredded meat and Oaxaca cheese, cook until crispy, and serve with consomme, diced onions, limes, and cilantro.
Notes
The birria can be frozen in portions for up to 3 months. Store in the fridge for up to 5 days in an airtight container. To reheat from frozen, thaw overnight in the fridge or use a simmering pot of water. From the fridge, microwave or heat in a saucepan until warmed through. The recipe can be adapted by using different cuts of beef, such as beef cheek or oxtail.