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Birria Tacos

Birria Tacos
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Birria Tacos – You’ll love the flavor explosion as you bite into the juicy tender meat with melted cheese & crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty tacos de birria – you’ll keep going back for more! Birria is one of Mexico’s most beloved dishes, and eating it is a tradition, a way of life. A signature dish from Jalisco, it now extends through the entire country and north of the border.

Ingredients

Units Scale
  • 1.5 lb beef shank
  • 1 lb cab sirloin or other roast/steak

Marinade

  • 3 dried guajillo peppers see notes
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp cumin

Stew

  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium free, about 1 quart

Tacos

  • 4” corn or flour tortillas as needed, 12-16
  • 1 medium onion chopped, optional
  • 1 bunch cilantro chopped, optional
  • 1 cup mexican cheese blend grated, optional
  • 2 to 3 limes, cut into wedges

Instructions

  1. Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
  2. Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
  3. Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
  4. Saute your onions in an Instant Pot
  5. Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
  6. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
  7. Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer. Serve with limes.

Notes

  • If you can’t find dried guajillo peppers, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla.

Find it online: https://goingmywayz.com/birria-tacos/