Birria Tacos

45 mins
Serves 1
facebook.com

Directions

  1. 1Cut chuck roast into chunks and season heavily with salt and pepper.
  2. 2Cut chuck roast into chunks and season heavily with salt and pepper.
  3. 3Cut chuck roast into chunks and season heavily with salt and pepper.
  4. 4Sear meat in a large pot on high heat and set aside.
  5. 5Sear meat in a large pot on high heat and set aside.
  6. 6Sear meat in a large pot on high heat and set aside.
  7. 7Cut and deseed dried chiles.
  8. 8Cut and deseed dried chiles.
  9. 9Cut and deseed dried chiles.
  10. 10Toast chiles in the same pot with tomatoes, onion, and garlic.
  11. 11Toast chiles in the same pot with tomatoes, onion, and garlic.
  12. 12Toast chiles in the same pot with tomatoes, onion, and garlic.
  13. 13Cover with water and simmer until chiles are softened.
  14. 14Cover with water and simmer until chiles are softened.
  15. 15Cover with water and simmer until chiles are softened.
  16. 16Blend solids with Mexican spices, cloves, peppercorns, and chile broth.
  17. 17Blend solids with Mexican spices, cloves, peppercorns, and chile broth.
  18. 18Blend solids with Mexican spices, cloves, peppercorns, and chile broth.
  19. 19Add sauce to the pot along with the seared beef, beef stock, bay leaves, and a cinnamon stick.
  20. 20Add sauce to the pot along with the seared beef, beef stock, bay leaves, and a cinnamon stick.
  21. 21Add sauce to the pot along with the seared beef, beef stock, bay leaves, and a cinnamon stick.
  22. 22Pressure cook for 45 minutes.
  23. 23Pressure cook for 45 minutes.
  24. 24Pressure cook for 45 minutes.
  25. 25Shred cooked meat.
  26. 26Shred cooked meat.
  27. 27Shred cooked meat.
  28. 28Dip corn tortillas into consome and fry in a pan.
  29. 29Dip corn tortillas into consome and fry in a pan.
  30. 30Dip corn tortillas into consome and fry in a pan.
  31. 31Load tortillas with shredded Oaxaca cheese, meat, cilantro, and onion.
  32. 32Load tortillas with shredded Oaxaca cheese, meat, cilantro, and onion.
  33. 33Load tortillas with shredded Oaxaca cheese, meat, cilantro, and onion.
  34. 34Crisp up on both sides and serve.
  35. 35Crisp up on both sides and serve.
  36. 36Crisp up on both sides and serve.

Ingredients

  • lbs chuck roast, cut into chunks
  • lbs chuck roast, cut into chunks
  • lbs chuck roast, cut into chunks
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 3 dried guajillo chiles, deseeded
  • 3 dried guajillo chiles, deseeded
  • 3 dried guajillo chiles, deseeded
  • 3 dried ancho chiles, deseeded
  • 3 dried ancho chiles, deseeded
  • 3 dried ancho chiles, deseeded
  • 1 onion, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 2 plum tomatoes, chopped
  • 2 plum tomatoes, chopped
  • 2 plum tomatoes, chopped
  • 6 garlic cloves, whole
  • 6 garlic cloves, whole
  • 6 garlic cloves, whole
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 4 whole cloves
  • 4 whole cloves
  • 4 whole cloves
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 1 tsp black peppercorns
  • 2 cups chile water
  • 2 cups chile water
  • 2 cups chile water
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • Oaxaca cheese, shredded
  • Oaxaca cheese, shredded
  • Oaxaca cheese, shredded
  • cilantro
  • cilantro
  • cilantro
  • onion
  • onion
  • onion

Equipment

potblenderstrainerpan

Tips

  • Cut chuck roast into chunks and season heavily with salt and pepper.
  • Sear meat in a large pot on high heat for maximum flavor.
  • Use a mixture of dried guajillo and ancho chiles.
  • Deseed dried chiles.
  • Pressure cook for 45 minutes.