Birria Tacos on Taco Tuesday! I think I timed this post perfectly. Except it’s the week of Thanksgiving. And while I do want you to make these tacos (like for real, they slap as those several people say) they are work and I wouldn’t suggest you make them this week. But definitely next week! So let’s make Birria Tacos!!!
Ingredients:
- 1 medium size beef Chuck roast and 2 beef shanks. Make sure you at least get the beef shanks with the bone. That helps with flavor. This was about 3 lbs of meat total.
- 6-8 dried chilies (I used Ancho and Guajillo, I couldn’t find Pasillo but I would use that as well.
- 1-2 Chipotle chilies in adobo sauce
- 1 clove crushed
- 3 tbsp of Mexican Oregano
- 3-4 bay leaves
- 1 pinch of ground cinnamon
- 1-2 tsp of onion and garlic powder
- 2 tsp of seasoning salt (I used Tony’s)
- 2 tsp of all purpose seasoning
- 1-2 tsp of black pepper
- 3-4 tbsp of beef bouillon (powder form)
- 2-3 cups of beef broth
- 1-2 cups of water
- 1 large carrot, cleaned and chopped in quarters
- 1 block of mozzarella cheese, shredded (don’t use the pre shredded stuff)
- 2 medium size white onions chopped
- 6-7 garlic cloves, minced
- 1 bunch of cilantro chopped
- 1-2 limes cut in wedges (optional)
- 1-2 tbsp of vegetable or olive oil
- Corn tortillas
Directions:
Start by seasoning your roast and beef shanks with seasoning salt, garlic and onion powder, beef bouillon & all purpose seasoning. Set aside. Next cut open your chilies and remove seeds and stems. Place in a pot with enough water to cover and boil. After boiling for about 5 mins, turn off heat and let chilies steep in water for about 20 mins. While chilies are steeping set your pressure cooker on the sauté function. Add oil and sear your beef. Make sure to wear one at a time, you want brown not for the meat to steam. After searing turn off and return all the meat to the pressure cooker.
Remove chilies from water and add to a blender. Add 1-2 Chipotle chilies and 1 cup of water. Blend until it forms a paste/liquid. Strain over meat in pressure cooker with a mesh strainer so none of the skins that may have not blended well get added. To pressure cooker also add minced garlic, 1 onion chopped, more beef bouillon (I used about a tablespoon), carrots, oregano, pepper, bay leaves, clove, cinnamon, beef broth and enough water to cover the meat. Set pressure cooker on high pressure for 35 minutes. Once done let it naturally release which will take about another hour. Once all pressure has released, open the lid and you should have tender meat. Remove meat and shred in a boil. Taste your beef and broth and add additional seasoning if necessary. Skim fat from broth and add to a separate bowl.
To make the tacos dip the corn tortilla in the skimmed fat and add to a skillet on medium heat. Fry the tortilla for about 1-2 mins in the pan. Then add meat, cheese, onions and cilantro to one side of the tortilla and fold over. Once cheese is melted, flip taco and add more skimmed fat, these should be wet tacos. Add to a plate and then repeat with other tortillas. You can add more onions and cilantro if you like. Pour broth in a bowl and add onions and cilantro. Dip taco in broth and enjoy!
Because there were so many steps I made a video to accompany this post on Instagram. Make sure you are following me @severalpeoplesmama to watch the video on IGTV! If you make this please tag me, I love to see how you make it!
Love Ricki
severalpeoplesmama.com 