The first time I tried a Birria taco it was an experience. Its packed with so much flavor has a super tender texture and is gooey with cheese. Ever since that first time I have been trying to make my own version that could do the dish justice. This recipe has layers of favor and a nice background heat. This recipe is easy it just requires lots of time and an instant pot. The beef turns out buttery tender and the juice coats everything with a nice layer of heat.
If you are looking for a healthy recipe, this is definitely not it. If you want something relatively easy that will overload your flavor senses then this is what you are looking for.
If you want it a little less spicy just reduce the amount of the chipotle pepper, you could try dried chipotle pepper powder as a substitute as well because it will give the dish the smokiness without blowing away with heat. If you like more spice just add in more of the ground chipotle after you remove the meat from the sauce.
Birria Beef Tacos
Ingredients:
- 4lb Beef Chuck Roast
- Tri-Tip Seasoning
- 7oz Can Chipotle Peppers in Adobo Sauce (1 small can)
- 1C Water
- 1/2C Orange Juice
- 2T Peanut Oil
- 1/2 Large White Onion (sliced)
- 1 Medium Purple Onion
- 6 Garlic Cloves (minced)
- 4oz Diced Green Chili (1 small can)
- 32oz Beef Stock
- 2T Coriander (fresh ground if possible)
- 2T Brown Sugar
- 1/2t Ground Cinnamon (fresh if possible)
- 1 Small Bundle of Green Onion
- 1 Small Bundle of Fresh Cilantro
- 1/2 package Queso Fresco (can use any cheese here)
- Small Corn Tortillas
Directions: (This can be made in a slow cooker or in the oven, I chose to go with an Instant Pot because its the best of both worlds.)
- Preheat Instant Pot on sauté. While Instant Pot is warming pat dry the chuck roast and fully coat roast in tri-tip seasoning and set aside. Using a hand blender or traditional blender grind up entire can of chipotle peppers until smooth. Combine half the ground-up chipotle peppers with orange juice and water, set aside. Slice onions, smash garlic and set aside.
- When pot is ready add oil and sear roast evenly on all sides until it develops a slight crust, remove from heat. Add onions to pot and cook for 1 min, add in beef stock stirring to break loose the bits at the bottom.
- Add in chipotle pepper mixture, coriander, brown sugar, and garlic. Stir to combine
- Add roast back to the pot making sure juices from the pot fully cover the entire roast, if the roast is not covered add in more beef stock.
- Set Instant pot for high pressure for 1hr.
- Allow roast to cook and go to the keep warm setting for at least 3hrs. (I left mine for the entire work day, 8hrs.)
- After allowing meat to braise for minimum of 3hrs, remove beef from pot and allow to rest. Turn Instant Pot to sauté and let it reduce. Shred beef separately and set aside.
- Start a sauté pan on medium-high.
- To assemble tacos warm the tortillas, break up cheese, and portion each taco to have about a 50/50 split of cheese and beef. Dunk the tacos in the remaining boiling juices and place them into hot sauté pan to sear. Cook until browned and crispy on first side then flip.
- Serve tacos with fresh green onion and cilantro over the top and a side of the steaming hot liquid from the pot for dipping.
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