Pork Birria Tacos Food

BIRRIA

Steps:

• Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
• Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
• Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
• Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

BIRRIA TACOS

Steps:

• Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
• Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.
• Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
• Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with the remaining cooking liquid and lime wedges.
• Pickled Red Onions
• Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours.

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Steps:

• Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse meat and pat dry with paper towels. Season with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
• Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
• Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
• Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
• Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

BIRRIA TACOS RECIPE

Steps:

• Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
• Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
• Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
• Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
• When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
• Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.

AUTHENTIC MEXICAN BIRRIA RECIPE

Steps:

• Season the meat with salt, pepper, and cumin
• Cut open the dried chiles with scissors and remove the seeds
• Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
• Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
• In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
• Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
• Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
• Follow the cooking instructions according to your preferred method below.
• Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
• Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
• Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
• Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
• Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

MEXICAN BIRRIA

Steps:

• Gather the ingredients.
• Toast all of the chiles on a hot griddle or in a skillet over medium heat until browned, but not burned.
• Remove the seeds and veins and discard; place the chiles in a bowl, cover them with very hot water, and let sit for 15 to 20 minutes.
• When the chiles have rehydrated, drain them.
• Place the chilies and vinegar in a blender and process to make a paste.
• In a small bowl, mix together all of the rub ingredients. Rub the meat well with this mixture.
• Coat the meat with half of the chile paste.
• Cover loosely with plastic wrap and let the meat marinate overnight in the refrigerator.
• Preheat the oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, chopped garlic, and the remaining chile paste.
• Place the meat on a rack or steamer basket that sits just above the liquid mixture.
• Place the lid on the pot, making sure that it covers tightly, and bake for 4 hours.
• Remove the meat from the Dutch oven to a cutting board. Cut or break into pieces a little larger than bite size. Distribute the meat among 6 to 8 bowls. Add a bit of the broth to each serving, more if serving as a stew, less if for tacos.
• Serve as a soupy stew or as a taco filling with warm corn tortillas, garnished with the chopped cilantro and onion.

BIRRIA

Steps:

• Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
• Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
• Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
• Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
• Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
• Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

INSTANT POT BIRRIA TACOS

Steps:

• Remove the stems from the dried chiles.
• Open each of the chiles lengthwise and remove all the seeds and veins.
• Repeat with the remaining chiles.
• Place in a stock pot and cover with 2 cups of water.
• Bring to a boil. Remove from heat.
• Place a lid on the pot, and let sit for 5 minutes.
• Discard the water.
• Add the rehydrated chiles, cinnamon, garlic, salt and pepper, thyme, cloves, and oregano.
• Pour in 4 cups water.
• Blend until smooth. Set aside.
• Press the Saute button on the instant pot.
• Add 2 tbsp olive oil.
• Cut the beef into large pieces. This will make searing the beef easier.
• Season the beef with salt and pepper.
• Sear the beef on all sides.
• Remove the beef from the instant pot.
• Strain the chile sauce into the instant pot.
• Discard any remaining bits of chile.
• Add the bay leaves, beef bouillon, and 2 cups of water.
• Using a spatula, scrape the bottom of the pot. This will release anything stuck at the bottom of the instant pot.
• Return the beef to the pot.
• Place the lid on the instant pot.
• Move the valve to SEALING.
• Press PRESSURE COOK.
• Set time for 45 minutes.
• Once the buzzer beeps, carefully move the valve to VENTING.
• After it's done venting, remove the beef.
• Shred the beef.
• Brush oil all over the skillet.
• Dip the tortilla in the broth inside the instant pot.
• Place the tortilla on the skillet.
• Add about 2 tbsp shredded beef and 2 tbsp cheese.
• Turn over half the tortilla to create the taco.
• Press down on the tortilla so the cheese will smush out.
• Drizzle some of the broth on top of the taco to help the tortilla get crispier.
• Turn the taco. About 2-3 minutes on each side.
• Repeat until no more tortillas or beef remains.
• Serve with consommé (or broth) and desired toppings.

INSTANT POT BIRRIA TACOS

Steps:

• Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.
• Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press "Saute" button to "Sauté More" to heat up the Instant Pot. Stir occasionally. Once you smell the chiles' aroma (~4 to 5 mins), remove and set aside the toasted chiles.
• Brown Meat in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.
• Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank & Chuck Roast Pieces (1.5" - 2" thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5" - 2" thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25" thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.
• Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.
• Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).
• Garnish & Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.
• Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip 1: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they're too dry.*Pro Tip 2: If you're using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. *Pro Tip 3: It's important your skillet is hot enough before you start to pan fry the tortillas.Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half.rve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

AUTHENTIC BIRRIA TACOS RECIPE

Steps:

• Add the guajillo, ancho and chiles de arbol to a large bowl and top with boiling water. Let sit until the chilies are soft, about 10 minutes. Remove the stems from the chilies and shake out the seeds and discard. Save the soaking liquid.
• Add the chilies, apple cider vinegar, tomatoes, garlic, organo, paprika, cumin and 2 cups of the chili soaking water to a blender and blend until the mixture is smooth.
• Heat oven to 300ºF (150ºC).
• Season the cubed beef generously with salt and pepper. Heat a large Dutch oven over medium heat, add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.
• Add all of the seared beef back to the pot and top with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and add to the pot.
• Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.
• Discard the spices. Remove the meat from the braising liquid to a cutting board. Let cool slightly then chop the meat with a cleaver or large knife.
• Add to a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.
• In a small mixing bowl stir together the onion, remaining cilantro and lime juice. Season with salt and set aside.
• Heat a large non-stick skillet over medium heat, Dip the tortilla into the top fat of the braising liquid. Add to the pan and fry for about 30 seconds.
• Serve topped with the beef and onions or to make quesabirria add some of the cheese on top followed by some of the beef. Fold over and continue to cook like a quesadilla, until the cheese melts, about 1 minute. Repeat with remaining tacos and meat.
• Ladle the consommé into small bowls for dipping. Top both the tacos and consommé with the onion mixture and serve hot with sides of limes and radishes.

PORK BIRRIA TACOS

Steps:

• Heat a cup of water and stir in the vegetable umami or chicken bouillon until dissolved and well combined. Set aside.
• Place the pork, onion, garlic, cumin, onion powder, oregano, crushed cloves, water/bouillon or umami mixture, and bay leaves in your pressure cooker, stir, cover, and pressure cook on high for 1 hour and let it naturally release. Alternatively, you can cook in a slow cooker on high for 4-6 hours or low for 8-10 hours.
• Open your pressure cooker/slow cooker and with a spoon, take out the fatty liquid that is on the surface of the stew and place about ½ cup into a bowl. This fatty liquid is needed to cook the tacos. With tongs, take out the meat and place on a plate or shallow bowl and shred. Place the rest of the liquid in small separate bowls.
• Spray a medium pan on medium heat with non-stick cooking spray. Scoop some fatty liquid with a spoon and place about 1-2 tablespoons in the pan. Place the tortilla on the pan and cook on both sides, making sure the liquid gets on both sides. This will make the tortillas become soggy but don't worry, the longer you cook the more crispy they become. On one side of the tortilla, place the meat and cheese and then fold the tortilla over to form a taco. Flip the taco to the other side and keep flipping until the taco becomes crispy.
• Serve the tacos with a bowl of the stew and garnish with cilantro.

PORK CHEESE BIRRIA TACOS

Steps:

• Heat a cup of water and stir in the vegetable umami or chicken bouillon until dissolved and well combined. Set aside.
• Cook the meat. Place the pork, onion, garlic, cumin, onion powder, oregano, crushed cloves, water/bouillon or umami mixture, and bay leaves in your pressure cooker, stir, cover, and pressure cook on high for 1 hour and let it naturally release. Alternatively, you can cook in a slow cooker on high for 4-6 hours or low for 8-10 hours.
• Separate the meat and the liquid. Open your pressure cooker/slow cooker and with a spoon, take out the fatty liquid that is on the surface of the stew and place about ½ cup into a bowl. This fatty liquid is needed to cook the tacos. With tongs, take out the meat and place on a plate or shallow bowl and shred. Place the rest of the liquid in small separate bowls.
• Make the tacos. Spray a medium pan on medium heat with non-stick cooking spray. Scoop some fatty liquid with a spoon and place about 1-2 tablespoons in the pan. Place the tortilla on the pan and cook on both sides, making sure the liquid gets on both sides. This will make the tortillas become soggy but don't worry, the longer you cook the more crispy they become. On one side of the tortilla, place the meat and cheese and then fold the tortilla over to form a taco. Flip the taco to the other side and keep flipping until the taco becomes crispy.
• Serve. Serve the tacos with a bowl of the stew and garnish with cilantro.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

BIRRIA - AUTHENTIC MEXICAN RECIPE

Steps:

• Spread oil around 6 tomatoes, 1/4 of an onion, and 8 garlic cloves. There are 2 ways to cook these vegetables. Set the air fryer at 400f and place the veggies and garlic inside, let them fry for 5 minutes. Half the way remember to shake the Air Fryer basket. The second way is to Cook them on a griddle. It will take you about 20 minutes and remember to flip them over so they cook evenly.
• Take the chiles and get rid o the branches and seeds.
• Now place the chiles on a griddle at medium heat. This will help us to give more flavor to the chiles. Keep flipping them over and as soon as they start to smell is time to move them to a pot with some hot water. They do not take longer than 10 seconds on the hot grill. It's very importante they do not burn or the sauce will turn out bitter.
• Leave the chiles soaking in water for about 10 minutes. Make sure that they are really submerged. You can keep them down with the help of a plate. You do not need to cook the chiles just to rehydrate them
• In the blender add 1 cup of water, half a cup of vinegar, and add all of the other ingredients, chiles, roasted tomatoes, spices, garlic, onion, 1 tablespoon of salt and all the spices. Blend until pulverize.
• Now rinse the meat and place it inside the Instant Pot.
• Bath the meat with the salsa we made in the blender and let it cook in the instant pot at the Meat and Bean option.
• Once the carne or meat is cooked separate it from the broth.
• Let the meat cold down a little bit and shred with the help of a knife and fork
• Pass the broth through a sieve and just keep the broth.
• Now place the broth inside a pot and add 8 cups of water, 1 tablespoon of salt, and one of oregano. Stir and let it boil for about 15 minutes.
• Serve the meat and add the broth, sprinkle with some chopped onion, cilantro, and lime on top.
• This amigos is an authentic Mexican birria!! what are you making with this birria? quesadillas? tacos? I will love to see what you make with this recipe