Birria Tacos Recipe
This is a savory and rich taco dish using a pressure cooker for tender birria with deep flavors.
Equipment
- 1 Pressure cooker For cooking birria
Ingredients
Main ingredients
- 1.5 lb beef shank for a juicy, tender bite
- 1 lb sirloin adds beefy depth
- 3 dried guajillo peppers soaked to soften and bring a smoky heat
- 1 can chipotle peppers in adobo smoky, spicy and rich
- ¼ cup vinegar tangy
- ½ cup crushed tomatoes adds body and color
- 5 cloves garlic punch of flavor
- 1 teaspoon dried oregano spice mix
- ½ teaspoon smoked paprika warm spice mix
- 1 teaspoon cumin warm spice mix
- 1 medium onion chopped, plus another optional
- 1 cinnamon stick deep aromatic
- 2 bay leaves deep aromatic
- 6 whole cloves deep aromatic
- 1 quart chicken stock to cover, low sodium
- 12-16 pieces corn or flour tortillas 4-inch
- chopped cilantro optional toppings
- Mexican cheese blend optional toppings
Instructions
Instructions
- Start by soaking those dried guajillo peppers in hot water for 15 minutes. You’ll see them soften, ready to flavor up the sauce.
- Next, toss the softened peppers into a blender. Add your chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, paprika, and cumin. Blend until it’s smooth and vibrant.
- Place the beef shank and sirloin into your cooker. Pour this spicy sauce right over the meat, soaking them good.
- Pop the lid on and seal it up tight. Cook on high pressure for about 45 minutes or low for closer to 90, depends on your cooker. That pressure build will make the meat tender quick.
- When done, let that float valve drop before you open. This means the pressure’s fully released and it’s safe to check your stew.
- Dip your tortillas in the broth, then pile in the shredded meat. Top with onion, cilantro, cheese if you want, and a squeeze of lime if you got it.
Notes
Birria tacos are perfect for a comforting meal. Serve with lime wedges and enjoy!