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!!!
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
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!
I’ve been trying to make this soup for weeks and I’m so glad I finally did! Instapot Bacon Cheeseburger Soup is easy, doesn’t require a lot of work (use real bacon bits instead of cooking some and save yourself even more work) and was delicious and filling. Perfect for a cold fall or winter day. Let’s cook!
1 1/2 pounds of ground beef
1/2 cup of chopped onions (I buy frozen from Kroger)
1/2 to 1 cup half and half
6 slices of uncooked bacon chopped (or use bacon bits)
Seasonings (you will season to taste)
Velveeta (I used a 1/4 of a 16 oz block)
1 cup Colby Jack cheese shredded
2 cups chicken broth or beef broth
1-2 cups of water
1 package of frozen southern style hash browns (cubes, or you can use the potatoes ‘o brien)
Your favorite cheeseburger toppings such as tomatoes and pickles
Set instapot on the sauté function and spray or oil pot. Add uncooked bacon and fry til crispy. Remove bacon and bacon fat. Add grown beef and cook til almost brown. Add onions to cook with beef until completely brown. Drain fat and add seasonings. Don’t overseason as you can add more later to taste. Turn off sauté function. Add velveeta cheese, bacon (reserve a little to top your soup later) frozen hash browns and then add broth and water (if needed) making sure it’s enough to cover the ingredients. Place lid on the Instapot and set on high pressure for 10 minutes. Make sure valve is set to seal. Once done go ahead and turn valve to vent for a quick release. Once pressure is released remove lid and mash potatoes. Add more cheese and then half and half. Stir and taste to see if more seasoning is needed. Serve with cheeseburger toppings.
I made a short reel on Instagram to show exactly how I made this soup so make sure you are following me @severalpeoplesmama to watch! Also tag me there if you decide to make this recipe! I definitely think you should!
Now say that 3 times fast lol! I have a very popular appetizer that is requested for me to bring to most family functions which is a Jalapeño stuffed with cream cheese and shrimp and wrapped in bacon. It is as good as it sounds and easy to make but not the prettiest presentation. I always like to take recipes I already make and remix them into something else. I already knew there were dips like this so I decided to turn this appetizer into a dip and I’m so glad I did! Let’s cook!
1 block of cream cheese, softened
4 jalapeños diced (you can remove seeds unless you want the heat) set aside a tablespoon of the fresh jalapeño to sprinkle on top
6-8 slices of bacon, raw and chopped
10-12 shrimp, raw
1/2 cup mayonnaise
1/2 cup sour cream
2 cups of shredded cheese (I used Mexican blend and cheddar but Colby jack would be good too)
Seasonings (I used Tony’s, Dry ranch dressing, garlic and onion powder)
2 tablespoons of butter
Directions : Preheat oven to 375 (you thought I was gonna say 350 huh?) Season shrimp with Tony’s, garlic and onion powder and set aside. Begin by cooking diced bacon in a sauté pan on medium high heat. Once bacon is crispy remove from pan and drain on paper towel. Remove all but about 1 tablespoon of bacon grease. Add 1 tablespoons butter and add jalapeños. Pan should still be on medium high heat. Once jalapeños are sautéed (you don’t need them softened so this should be like 2-3 minutes) remove to drain and add remaining tablespoon of butter. Add shrimp and cook til pink (looks more like orange to me lol) on both sides and remove. Do not pour out juice from pan! In another bowl mix the softened cream cheese, mayonnaise and about cream and 1 to 1/2 cups of cheese. Add dry ranch seasoning to taste. Add bacon (save a few pieces to sprinkle on top tho) jalapeños, shrimp (I did a rough chop on my cooked shrimp prior to adding) and pour in juice from pan and mix thoroughly. Taste to se if additional seasoning is needed. Spread in a baking dish and top with additional cheese, bacon, jalapeños and bake in oven for 20-25 until slightly brown and crispy on top.
This was delicious and perfect for all the football parties you may attend or if you’re still social distancing just make an eat at home for football Sunday or whatever reason. Personally we just like to eat lol! As always if you make this tag me on Instagram @severalpeoplesmama and make sure you’re following me to see all our shenanigans!