Birria Tacos
Directions
- 1Season the beef with salt and pepper to taste.
- 2Sear the beef in a hot pan with oil on all sides and set aside.
- 3Lightly stir fry deseeded ancho and guajillo chiles, onion, garlic, and tomatoes.
- 4Once almost done add in cumin, thyme, bay leaves, salt, and cinnamon.
- 5Add in 4 cups of water and let it boil until the veggies soften.
- 6Place the veggies and veggie broth into a blender and blend until smooth.
- 7For a smooth texture, strain the consomé mixture.
- 8Add in the meat and consomé mixture into the pressure cooker and cook for 30 minutes.
- 9Once done, pull the meat apart.
- 10Add some consomé to keep every bite nice and juicy.
- 11Dip your tortilla in the consomé for that extra flavor.
- 12Cook the tortilla on the griddle with cheese, shredded meat, cilantro, and onion.
Ingredients
- 3 lb Beef Chuck
- 2 Ancho Chiles
- 2 Guajillo Chiles
- 1 Yellow Onion
- 4 Garlic Cloves
- 2 Tomatoes
- 3 Bay Leaves
- 1 tsp Ground Cumin
- 1 tsp Thyme
- 2.5 tsp Salt
- 0.25 Cinnamon Stick
- 4 cups Water
- Oil
- Pepper
- Cheese
- Corn Tortilla
- Cilantro
- Onion
Equipment
PanPotBlenderStrainerPressure CookerTongsGriddle
Tips
- Do not over toast your chiles and remove the seeds, if not the consommé may get a slight bitter taste.
- You can slow cook if you want to go the traditional route.
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