Ultimate Birria Tacos: A Flavor-Packed Feast You Can’t Resist
Ultimate Birria Tacos
Improve Your Taco Night: The Complete Guide to Making the Greatest Tacos at Home
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes1
minute626
kcalWith our comprehensive guide to making the ideal tacos at home, you can up the ante on your taco night. Learn the fundamental methods, strategies, and recipes that will turn your kitchen into a taco lover’s dream come true. This book provides all the information you need to make tacos that are satisfying and full of taste, from selecting the best ingredients to perfecting the art of seasoning.
Ingredients
1.5 lb beef shank
1 lb sirloin or other roast/steak
Marinade
3 dried guajillo peppers see notes
1 can chipotle peppers in adobo
1/4 cup vinegar
1/2 cup crushed tomatoes
5 cloves garlic
1 tsp dried oregano
1/2 tsp smoked paprika
1 tsp cumin
Stew
1 medium onion chopped
1 cinnamon stick
2 bay leaves
6 whole cloves
chicken stock to cover sodium free, about 1 quart
Tacos
4″ corn or flour tortillas as needed, 12-16
1 medium onion chopped, optional
1 bunch cilantro chopped, optional
1 cup mexican cheese blend grated, optional
Directions
- bringing a large pot of water :
After bringing a large pot of water to a boil, remove from the burner. For fifteen minutes, soak the dried guajillo peppers in the boiling water. Cube the sirloin and season the shank and steak with salt and pepper as they soak. Put aside.
- Marinade Ingredient:
Add the marinade ingredients to a blender. Once the peppers are done soaking, hold them by the tip and use scissors to snip off the stems, letting the seeds fall out. Add the peppers to the blender and blend everything into a smooth paste. Marinate the meats for at least two hours or overnight. - Blend the ingredients:
Blend the ingredients for the marinade. After soaking, hold the peppers by their tips and cut off the stems with scissors so that the seeds fall out. Incorporate the peppers into the blender and process until a smooth paste is achieved. The meats should be marinated for two hours or overnight. - Add The Meat:
To the pot, add the meats, marinade, cloves, cinnamon stick, and bay leaves. Cover and pour in the chicken broth. Cook for 45 minutes on high pressure in an Instant Pot. Cook for four to six hours on low heat on a stovetop or slow cooker. - Allow the pressure:
Allow the pressure to drop normally once the Instant Pot is finished. Take out the meat, shred it, and reserve. Throw away the bones. - After reheating:
After reheating the tortillas, dip them into the stew. Put the shredded meat and any desired toppings on your tacos. In a nonstick skillet, fry the tacos over medium heat until crispy. Serve right away with a cold Mexican beer or a margarita. Have fun!
Notes
- Notes
Any other dried Mexican or Southwestern pepper, such as
ancho, New Mexico, California, or pasilla, can be substituted for dry guajillo
peppers if you can’t find them.
