Description
Mexican birria tacos deliver a spicy, savory explosion of flavor straight from traditional home kitchens. Pressure-cooked beef melts into tender, rich strands nestled in crispy tortillas, inviting culinary adventurers to savor authentic street-style deliciousness.
Ingredients
Scale
Meats:
- 3 lbs chuck roast, cut into 4 large chunks
- 3 lbs short ribs (bone in)
Chiles and Spices:
- 5 guajillo chiles, stems cut off and seeds removed
- 4 ancho chiles, stems and seeds removed
- 1 tablespoon Mexican oregano
- 1 tablespoon ground cumin
- 4 dried bay leaves
Vegetables and Aromatics:
- 2 large yellow onions, roughly chopped
- 8 garlic cloves, peeled
- 2 carrots, cut into large slices
- 1 (6 ounces) can tomato paste
- 6 cups beef stock
Toppings:
- 16 corn tortillas (6-inch)
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 white onion, finely diced
- 1 lb (16 ounces) Chihuahua cheese, shredded
Instructions
- Meticulously prepare the meat foundation by arranging chuck roast, short ribs, onions, garlic, and carrots on a sheet pan. Generously brush with oil, liberally season with salt and pepper, then roast at 425°F (218°C) for 20 minutes, rotating midway to ensure even caramelization.
- Craft the vibrant chile sauce by simmering beef stock and chiles for 10 minutes. Transfer softened chiles, roasted vegetables, tomato paste, oregano, and cumin to a blender. Puree with of stock until achieving a silky, uniform consistency.
- Combine roasted meats, freshly prepared chile sauce, remaining stock, and bay leaves in the Instant Pot. Pressurize and cook on high for 40 minutes, allowing complex flavors to meld together.
- After cooking, manually release pressure and permit the meat to rest and cool for 30 minutes, enhancing tenderness.
- Preheat a secondary oven to 250°F (121°C) for warming. Meticulously shred the beef, discarding excess fat and bones, and season with additional salt to enhance flavor profile.
- Prepare tacos by delicately dipping corn tortillas into the rich consommé, then layer with shredded cheese and succulent beef. Fold carefully and griddle until achieving a crisp, golden exterior.
- Transfer prepared tacos to the warm oven to maintain temperature and texture.
- Serve the birria tacos garnished with freshly chopped onions, vibrant cilantro, and lime wedges. Accompany with bowls of consommé for an authentic dipping experience.
Notes
- Roasting meats beforehand intensifies deep, rich flavors and creates a robust foundation for the birria sauce.
- Blending chiles with vegetables and spices creates a complex, authentic Mexican sauce that elevates the entire dish.
- Instant Pot cooking ensures tender, fall-apart meat in a fraction of traditional braising time, perfect for busy home cooks.
- Dipping tortillas in consommé before grilling adds an extra layer of moisture and enhances the overall taste experience.
- Authentic street-style tacos require careful assembly: crispy exterior, melted cheese, and juicy meat create the perfect bite.
- Serving with fresh garnishes like cilantro, onions, and lime provides bright, fresh contrast to the rich, hearty meat.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 648 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 180 mg