Birria Beef & Birria Tacos

Helga Glaesel de BlandingOctober 29, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I have made this birria recipe several times for my Meal Prep meals on Mondays. It has several ingredients, most of them spices, but it is very easy to make. Most of the time we eat it in bowls with rice and we put toppings like avocado and cilantro.

For dinner we make tacos with corn tortillas and cheese. You can use whatever cheese you prefer, but make sure it melts well. Read on to see the step by step. We usually use skirt for this recipe, ask your butcher to give you a cut that is tender.

We’d love to hear from you if you try making this recipe!

Helga

Birria Beef & Birria Tacos

Adapted from Gimme Some Oven
Serves 6-8

Ingredients:

3 dried ancho chiles
3 dried guajillo chiles
1 tablespoon olive oil
1 small white onion, peeled and diced
6 cloves garlic, minced
3 large roma tomatoes, roughly chopped
4 cups beef stock, divided
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch of ground cloves

3 to 3 1/2-pound beef chuck roast, roughly cut into 3-inch chunks
fine sea salt and freshly cracked black pepper
2 tablespoons avocado oil (or olive oil)
2 bay leaves
warm corn tortillas, for serving

Procedure

Core and toast the chiles. Slice the stems off of the dried chiles, then remove and discard the seeds inside. Press the “Sauté” button on the Instant Pot. Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender and set aside.
Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the for 4-5 minutes, stirring occasionally, until softened. Add the garlic and tomatoes and sauté for 3 more minutes, stirring occasionally. Then turn off the Instant Pot, and transfer the entire mixture to the blender.
Blend the marinade. Add 2 cups of the beef stock, the apple cider vinegar, cumin, oregano, ginger, cinnamon and cloves to the blender. Cover and carefully blend for 1 minute, until the mixture is completely smooth. Set aside.
Sear the meat. Briefly rinse out and dry off the Instant Pot insert. Season the beef with a few generous pinches of salt and black pepper. Press the “Sauté” button on the Instant Pot and add in 1 tablespoon of the oil. Add half of the beef and briefly sear it in the oil, turning the chunks occasionally so that they can sear on all sides. Transfer the first batch of beef to a clean plate, then sear the remaining beef. Turn off the Instant Pot.
Pressure cook. Add all of the seared beef to the Instant Pot, along with the blended marinade, bay leaves and remaining 2 cups of beef stock, and give the mixture a quick toss. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release.
Shred the beef. Carefully remove the lid once all of the pressure has released. Remove and discard the bay leaves. Use two forks to shred the beef into bite-sized pieces, and then toss the shredded beef in the marinade so that it is evenly coated.
Season. Taste and season the birria with additional salt and pepper, if needed.
Serve. Serve the birria in bowls (the beef along with its broth) garnished with lots of your favorite toppings, with a side of warm tortillas, and enjoy!

Birria Tacos:

Corn tortillas
Birria Beef and sauce
Cheese
Cilantro for sprinkling

Soak tortillas in birria sauce.
Place on hot pan and add some cheese and some beef.
Fold the tortilla in half and let it brown for a few minutes on each side. The cheese will melt.
Serve with chopped cilantro and birria sauce for dipping.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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