The most tender & flavorful Birria tacos you will ever try. The beef stew is cooked in the instant pot in 60 minutes. The sauce, which is the most important part, is homemade using a variety of dried chile peppers and spices which is easy to make. You gotta try this.
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Birria Tacos
Ingredients:
2 lbs. Boneless Short ribs
½ onion, chopped
6 cloves of garlic, minced
¼ cup apple cider vinegar
1 can (14 oz.) crushed tomatoes, Muir Glen brand
2 tsp. Dried oregano
1 ½ tsp. Ground cumin
1 tsp. Smoked paprika
2 tsp. Ground coriander
1 or more chipotle peppers in adobo sauce, seeds removed if you don’t like it too spicy
2 whole cloves
2 bay leaves
1 cinnamon stick
3 cups beef broth
6 Guajillo dried chilis, stems and seeds removed
2 or 3 dried pasilla ancho chilis, stems and seeds removed
2 or more dried chile de arbol, stems and seeds removed
Avocado oil
Corn tortillas
Monterey jack cheese, shredded
Fresh cilantro, chopped for garnish
lime
Salt
Pepper
Directions:
Cut the short ribs in to medium size chunks. Leave all the fat on the beef. Salt and pepper all sides of the short ribs.
Heat a cast iron pan over medium high heat. Add enough oil to coat the bottom of the pan. Swirl the oil to coat the pan. Add the beef and sear for 2 to 3 minutes until golden brown. Try to brown most all the sides of the beef. Place the seared pieces in a dish and continue until all the beef is seared.
Then add another teaspoon of oil to the pan if needed and add the onion. Saute for 4 to 5 minutes while trying to scrape all the brown bits off the bottom of the pan. Add 1 cup of beef broth to the pan to deglaze it, stirring with a wooden spoon to scrape the bottom of the pan and release the brown bits.
Place the beef and the onions into the instant pot. Add the garlic to the top of the beef.
Now to make the sauce: once the dried peppers have the stems and seeds removed, place them in a pot and add 3 cups of beef broth. Bring to a boil and then cover and simmer for 15 minutes.
Once the peppers have cooled a bit, place them in a blender and add about 1 cup of the broth used to boil the peppers. Add the crushed tomatoes, apple cider vinegar, chipotle pepper in adobo sauce, coriander, smoked paprika, oregano, cumin, ½ tsp. Salt and the cloves. Blend in a blender until the sauce is smooth.
Pour sauce into the instant pot and add the bay leaves and the cinnamon stick. Turn the instant pot to pressure cook for 50 minutes. Then do a natural release for 10 minutes and then manually release the rest of the pressure.
Take the beef out of the instant pot and shred with 2 forks. Place the beef back in the instant pot to remain warm for making tacos.
Heat up a pan over medium high heat and add a bit of oil to it. Take a corn tortilla and dip it into the birria sauce and then into the pan or griddle. Add a thin layer of grated cheese over all. Then add some of the short ribs to half of the tortilla and let it cook for 1 minute or so. Use a spatula to loosen up the tortilla from the pan if it is sticking and then flip the tortilla over in half to cover the other half of the taco. I like to flip it over to the second side to make sure all the cheese has melted and hopefully the taco crisps up a bit.
To serve: serve these tacos with a side of the sauce for dipping and garnish with cilantro and a squeeze of lime over all. Enjoy!
Thanks for watching and sharing!
Rockin Robin
Disclaimer:
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