Birria Tacos

Ingredients

• 4 tomatoes
• 4 large guajillo chiles
• 2 ancho chiles or pasilla chiles (The author lists ancho or pasilla as alternatives.)
• 0.5 onion (Half an onion for the adobo; additional onion for serving is mentioned, but no quantity is specified.)
• 4 garlic (Large cloves.)
• 0.5 tsp ground cumin
• 0.5 tbsp oregano
• 0.5 tbsp thyme
• 2 small cinnamon sticks
• 3 cloves
• 1 tsp ground black pepper
• oil (A little, for searing the meat and sautéing the vegetables and spices.)
• 4 lb beef shank (Can be substituted with beef suitable for shredding or ribs.)
• 2 cup water (For sautéing/cooking with the vegetables; the comment suggests adding 2 more cups if a thinner consommé is desired.)
• 2 tbsp white vinegar or apple cider vinegar (The author indicates either type.)
• 3 cup water (For blending the adobo.)
• 1 cup water (Added to the pressure cooker with the meat and adobo.)
• bay leaves (The author does not specify a quantity.)
• salt (To taste.)
• corn tortillas (The author does not specify a quantity.)
• mozzarella cheese (Or meat as a filling; quantity not specified.)
• cooked birria meat (For filling the tacos; quantity not specified.)
• onion for serving (Chopped; quantity not specified.)
• cilantro (For serving; quantity not specified.)

Steps

1. 1

   Cut the tomatoes, chiles, half the onion, and garlic cloves; set them aside. Have the spices ready.

2. 2

   Heat a little oil in a skillet. Sear the beef shank until browned on the outside, then remove it.

3. 3

   In the same skillet, sauté the prepared vegetables with the cumin, oregano, thyme, cinnamon, cloves, and pepper to take advantage of the flavors left in the skillet.

4. 4

   Add 2 cups of water and the vinegar. Cook for 3 more minutes.

5. 5

   Turn off the heat and let the mixture cool; if blending it while hot, do so very carefully.

6. 6

   Blend the mixture with 3 additional cups of water until you have the adobo.

7. 7

   Place the meat in a pressure cooker and pour the adobo over it. Add 1 cup of water, the bay leaves, and salt to taste.

8. 8

   Cook in the pressure cooker for approximately 45 minutes, until the meat is very tender. For a thinner consommé, add 2 more cups of water to the cooker before cooking.

9. 9

   Chop or shred the cooked meat and return it to the pot so it can absorb more flavor.

10. 10

    Dip the corn tortillas in the birria fat and place them on a griddle so they begin to brown.

11. 11

    Place mozzarella cheese or meat on each tortilla. Fold the tortillas to form the tacos and brown them on the griddle.

12. 12

    Serve the tacos with consommé, chopped onion, and cilantro.

Notes

No quantities are specified for the tortillas, cheese, bay leaves, or garnishes, so the amounts for these ingredients are left to taste. The 45-minute duration refers to pressure cooking; no temperature or pressure-release instructions are specified.

Nutrition per serving

• Mexican food
• main course
• tacos
• beef
• pressure cooker
• griddle
• with cheese