Authentic Birria TacosAuthentic Birria TacosAuthentic Birria Tacos
Succulent braised beef tacos dipped in rich chilli broth and pan-fried until crispy. A proper Mexican street food feast perfect for weekend entertaining.
Prep Time
2h 0m
Cook Time
3h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
- Braising beef1 kg
- Dried guajillo chillies3 whole
- Chipotle chillies in adobo sauce1 tin
- White wine vinegar60 ml
- Crushed tomatoes125 ml
- Garlic cloves5 whole
- Dried oregano1 tsp
- Smoked paprika1.5 tsp
- Ground cumin1.5 tsp
- Onion1 medium
- Cinnamon stick1 whole
- Bay leaves2 whole
- Whole cloves6 whole
- Chicken stock1 litre
- Corn tortillas12 whole
- Onion for serving1 medium
- Fresh coriander1 bunch
- Mexican cheese blend100 g
- Lime wedges2 whole
Succulent braised beef tacos dipped in rich chilli broth and pan-fried until crispy. A proper Mexican street food feast perfect for weekend entertaining.
InstructionsInstructionsInstructions
Bring a large pot of water to a boil and remove from heat. Soak your dried guajillo chillies for 15 minutes. Meanwhile, cube your braising beef and season generously with salt and pepper.
Remove seeds from the soaked chillies. Combine in a blender with chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, paprika and cumin. Blitz until smooth. Coat the meat thoroughly and marinate for at least 2 hours or overnight in the fridge.
Using the Instant Pot sauté function (or a large pan over medium heat), heat 2 tbsp oil and cook the diced onion until softened and golden, about 6-8 minutes.
Add the marinated meat, remaining marinade, bay leaves, cinnamon stick and whole cloves. Pour in enough stock to just cover the meat. If using Instant Pot, pressure cook on high for 45 minutes. For slow cooking, simmer on low for 4-6 hours until meat is tender enough to shred.
Once cooked, let pressure release naturally if using Instant Pot. Remove meat and shred using two forks.
To assemble: Warm tortillas, then dip each one in the cooking liquor. Fill with shredded meat, diced onion, fresh coriander and grated cheese if using. Fold and pan-fry until crispy on both sides.
Serve immediately with small bowls of the cooking liquor for dipping, lime wedges, and extra coriander.
Prep Time
2h 0m
Cook Time
3h 0m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
- Braising beef1 kg
- Dried guajillo chillies3 whole
- Chipotle chillies in adobo sauce1 tin
- White wine vinegar60 ml
- Crushed tomatoes125 ml
- Garlic cloves5 whole
- Dried oregano1 tsp
- Smoked paprika1.5 tsp
- Ground cumin1.5 tsp
- Onion1 medium
- Cinnamon stick1 whole
- Bay leaves2 whole
- Whole cloves6 whole
- Chicken stock1 litre
- Corn tortillas12 whole
- Onion for serving1 medium
- Fresh coriander1 bunch
- Mexican cheese blend100 g
- Lime wedges2 whole
InstructionsInstructionsInstructions
Bring a large pot of water to a boil and remove from heat. Soak your dried guajillo chillies for 15 minutes. Meanwhile, cube your braising beef and season generously with salt and pepper.
Remove seeds from the soaked chillies. Combine in a blender with chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, paprika and cumin. Blitz until smooth. Coat the meat thoroughly and marinate for at least 2 hours or overnight in the fridge.
Using the Instant Pot sauté function (or a large pan over medium heat), heat 2 tbsp oil and cook the diced onion until softened and golden, about 6-8 minutes.
Add the marinated meat, remaining marinade, bay leaves, cinnamon stick and whole cloves. Pour in enough stock to just cover the meat. If using Instant Pot, pressure cook on high for 45 minutes. For slow cooking, simmer on low for 4-6 hours until meat is tender enough to shred.
Once cooked, let pressure release naturally if using Instant Pot. Remove meat and shred using two forks.
To assemble: Warm tortillas, then dip each one in the cooking liquor. Fill with shredded meat, diced onion, fresh coriander and grated cheese if using. Fold and pan-fry until crispy on both sides.
Serve immediately with small bowls of the cooking liquor for dipping, lime wedges, and extra coriander.