Birria Tacos
Cheesy, beefy, flavor bomb dipped in its own juicy goodness. Now that’s what I’m taco ‘bout! This recipe yields about 2 dozen small tacos, with plenty of extra broth to go around.
INGREDIENTS
2.5-3 lbs beef chuck -or- lamb cut into 2” cubes, lightly salted
2 cups broth of choice
1 cup boiling water
4 dried Guajillo Chiles
2 dried Pasilla chilies -or- 1 roasted poblano pepper
3 tbsp olive oil
1 large onion, diced
6 garlic cloves
1 can fire-roasted tomatoes -or- 1.5 cup fresh diced tomatoes
2 tbsp white vinegar
2 bay leaves
1 cinnamon stick
4-6 cloves, whole -or- 1/2 tsp ground (optional)
1 tbsp honey -or- sugar
1 tsp cumin
1 tsp ground black pepper
GARNISHES
Salsa verde
Sour cream
4 cups crumbled queso cheese -or- shredded mozzarella
Corn tortillas
Raw chopped white onion
Limes
Cilantro
DIRECTIONS
In a blender, add all chilies and hot water. Blend until smooth. In an instant pot or large heavy pot. Add dry cinnamon and cloves. Toast until fragrant
Remove and set aside
heat the olive oil. Sear the meat on all sides
Remove the meat set aside
With the residual oil from the meat, add in onions and garlic. Sauté 2 minutes
Add back in the meat, spices, and black pepper
Add in broth, chili blend, vinegar, bay leaves, tomato, honey, and cumin. Bring to boil and stir well. Cover and pressure cook for 30 minutes or braise on the stove for 2.5 hours
Once pressure is released. Add 1 tsp salt and stir. Then strain, keeping all the juices
Use a fork to shred the meat/solids and discard the cinnamon stick. The strained broth will be used to dip tortillas and for dipping finished tacos
Ladle 1/2 cup of the broth into the shredded meat mixture to keep moisture
ASSEMBLY
Heat pan to medium/medium-low
Quickly dip tortilla into broth and put in the pan. Fry for 1-2 minutes
Flip
Add cheese, meat, and raw onions
Fry for another 1-2 minutes before folding taco in half. Continue to flip/fry the folded taco until outside is crisp to your liking
TIME TO EAT
Squeeze lime over tacos and dip into the extra broth! Garnish as desired
