how to make a Birria Tacos Recipe?


  • 1.5 lb beef shank

  • 1 lb cab sirloin or other roast/steak


  • 3 dried guajillo peppers see notes

  • 1 can chipotle peppers in adobo

  • 1/4 cup vinegar

  • 1/2 cup crushed tomatoes

  • 5 cloves garlic

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • 1 tsp cumin

  • Stew

    • 1 medium onion chopped

    • 1 cinnamon stick

    • 2 bay leaves

    • 6 whole cloves

    • chicken stock to cover sodium free, about 1 quart


    • 4″ corn or flour tortillas as needed, 12-16

    • 1 medium onion chopped, optional

    • 1 bunch cilantro chopped, optional

    • 1 cup mexican cheese blend grated, optional

    Special Equipment

    • instant pot or slow cooker

    • Instructions

      Bring a big saucepan of water to a boil, then turn off the burner. Allow 15 minutes for the dried guajillo peppers to soak. Meanwhile, cube your cab sirloin and salt and pepper both the steak and the shank. Remove from the equation.
      In a blender, combine the marinade ingredients. When the peppers have finished soaking, hold them by the tip over the sink and cut the stem off with scissors, allowing the seeds to fall out before adding to the blender. Make a smooth paste out of the marinade. Marinate the meats for at least two hours and up to 24 hours.

    • Use a skillet over medium heat or set your Instant Pot to sauté high. Saute the onions in 1-2 tbsp oil until golden and transparent (6-8 minutes).

    • In a large pot, combine the meats, marinade, bay leaves, cinnamon stick, and cloves. Cover with chicken broth and cook for 45 minutes under high pressure. Set a slow cooker or stovetop to low heat for 4-6 hours if using a stovetop.

    • Allow for a natural release after the instant pot has finished cooking, then remove the meat. The bones should be shredded, set away, and discarded.

    • Warm some tortillas before dipping them in the stew. Build your tacos, then fry them in a nonstick skillet over medium heat with any optional toppings. Serve right away, ideally with a margarita or a cool Mexican beer.

    • Notes

      If you can’t find dried guajillo peppers, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla.


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