Birria Tacos✨🌮

Birria Tacos

Ingredients:

• 2 to 4 lb chuck roast, cut in two large pieces

• 5 guajillo chiles

• 2 ancho chiles

• 3 garlic cloves

• 1 tsp dried oregano

• 1 tsp dried thyme

• 2 cloves or a few shakes of ground clove

• ¼ cinnamon stick

• 1 tbsp beef bouillon

• 1 tsp black pepper

• 2 tbsp olive oil

• 1 tbsp salt

• 1 tsp ground pepper

• 2 bay leaves

• 4 cups water (2 for hydrating chiles, 2 for blending)

• 2 cups chili boiling liquid (from hydrated chiles)

• 2 cups water (for cooking meat)

• Diced onions, chopped cilantro, lime (for serving)

For Birria Tacos:

• Corn tortillas

• Shredded cheese (optional)

• 1 cup consomé (birria broth) for dipping

Instructions:

1. Prepare the Chiles:

• In a medium pot, bring 5 guajillo chiles and 2 ancho chiles to a boil in about 3 cups of water. Once boiling, remove from heat, cover, and let the chiles soak for 7 minutes to soften.

2. Blend the Sauce:

• After the chiles have softened, remove them from the water (reserve 2 cups of the soaking liquid). In a blender, add the hydrated chiles, 3 garlic cloves, 1 tsp oregano, 1 tsp thyme, 2 cloves, ¼ cinnamon stick, 1 tsp black pepper, 1 tbsp beef bouillon, 2 cups of the soaking liquid, and 2 more cups of fresh water. Blend everything into a smooth sauce.

3. Sear the Beef:

• Season the chuck roast generously with salt and pepper. Set your Instant Pot to the sauté setting, add 2 tbsp olive oil, and sear the beef on all sides until browned. Once browned, remove the beef and set aside.

4. Cook the Birria:

• With the Instant Pot still on sauté, strain the blended chili mixture through a mesh strainer into the pot to remove any solid bits. Scrape the bottom of the pot to release any cooked-on bits. Add 2 bay leaves, 1 tbsp beef bouillon, and 2 cups of water. Stir well, then return the seared beef to the Instant Pot.

5. Pressure Cook:

• Secure the lid on the Instant Pot and set it to the high pressure setting for 45 minutes. Once the cooking time is done, manually release the pressure.

6. Shred the Beef:

• Carefully remove the cooked beef from the Instant Pot and shred it using two forks.

7. Make the Tacos:

• Heat a cast-iron skillet over medium heat. Dip each tortilla into the sauce from the Instant Pot, making sure it’s coated on both sides. Place the tortilla in the hot skillet, and top half of it with shredded birria beef and cheese (optional). Fold the tortilla in half, pressing down gently, and cook until crispy on both sides, flipping once.

8. Prepare the Consomé:

• For the consomé (the dipping broth), take 1 cup of the birria broth from the Instant Pot and serve in a small bowl. Top with diced onions, chopped cilantro, and a squeeze of lime.

*Serve the tacos with a side of consomé for dipping. Add a sprinkle of diced onions and cilantro on top of the tacos for extra flavor.

#Birria #fallvibes #fallfood