Authentic Birria Tacos (Print Version)
# Ingredients:
→ Main Proteins
01 -
1.5 pounds beef shank
02 -
1 pound sirloin steak or roast, cut into cubes
→ For the Marinade
03 -
3 dried guajillo peppers (can substitute ancho, New Mexico, California, or pasilla peppers)
04 -
1 can chipotle peppers in adobo sauce
05 -
1/4 cup vinegar
06 -
1/2 cup crushed tomatoes
07 -
5 garlic cloves
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon smoked paprika
10 -
1 teaspoon ground cumin
11 -
Salt and black pepper to taste
→ For the Stew
12 -
1 medium yellow onion, diced
13 -
1 cinnamon stick
14 -
2 bay leaves
15 -
6 whole cloves
16 -
About 1 quart low-sodium chicken stock (enough to cover the meat)
17 -
1 to 2 tablespoons cooking oil
→ For Assembling the Tacos
18 -
12 to 16 small corn or flour tortillas (4-inch size)
19 -
1 medium onion, finely chopped (optional)
20 -
1 bunch fresh cilantro, chopped (optional)
21 -
1 cup shredded Mexican cheese blend (optional)
# Instructions:
01 -
Get a large pot of water boiling, then take it off the heat. Drop in your dried guajillo peppers and let them soak for about 15 minutes until they soften up. While they're soaking, cut your sirloin into bite-sized chunks and season both the cubed steak and the beef shank generously with salt and pepper. Set the seasoned meat aside for now.
02 -
Toss all your marinade ingredients into a blender. Once the peppers have finished soaking, hold each one by the stem over your sink and snip off the top with scissors, letting all those seeds fall out. Add the cleaned peppers to your blender and blend everything together until you've got a smooth, rich paste. Pour this marinade over your meat and let it work its magic for at least two hours, though overnight in the fridge is even better if you've got the time.
03 -
Turn your Instant Pot to the high sauté setting, or if you're using a regular skillet, heat it over medium flame. Add a tablespoon or two of oil, then throw in your chopped onions. Cook them down for about 6 to 8 minutes, stirring occasionally, until they turn golden and see-through.
04 -
Add the marinated meat along with all that flavorful marinade into the pot with the onions. Toss in your bay leaves, cinnamon stick, and whole cloves. Pour in enough chicken broth to completely cover everything. Lock the lid on your Instant Pot and set it to high pressure for 45 minutes. If you're going the slow cooker or stovetop route instead, set it to low heat and let it bubble away gently for 4 to 6 hours until the meat is fall-apart tender.
05 -
When your Instant Pot beeps, let the pressure release naturally on its own. Carefully open it up and pull out all the meat. Use two forks to shred it into tender pieces, picking out and tossing any bones as you go. The meat should basically fall apart at the touch.
06 -
Warm up your tortillas to make them pliable. Take each tortilla and dip it right into that gorgeous red stew liquid to coat it. Place some of the shredded meat in the center, then add whatever toppings you like - diced onions, fresh cilantro, a sprinkle of cheese, or keep it simple. Fold them up and place them in a nonstick skillet over medium heat. Fry until they're crispy on both sides and the cheese melts. Serve these beauties right away, ideally alongside a cold Mexican beer or a perfectly mixed margarita.
# Notes:
01 -
These birria tacos are the ultimate upgrade for your next taco night, featuring tender, slow-cooked meat in a rich, aromatic broth that's perfect for dipping the tortillas.
02 -
The natural release method for the Instant Pot helps keep the meat incredibly tender and allows the flavors to settle properly.
03 -
Don't skip the step of dipping the tortillas in the stew - this is what gives birria tacos their signature flavor and beautiful red color.