How to make BIRRIA QUESA TACOS | Instant pot recipes | Villa Cocina

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is usually cheaper.

Cut open the dried peppers (8 guajillos, 2 ancho chilies, 4 puyas), remove the stems, seeds, and veins, and set aside.

Roughly dice 1/2 of a medium white onion.

Remove the core from 1/2 pound of tomatoes (Roma or Vine ripe) and set aside.

Peel 5 garlic cloves and set aside.

Toast the dried peppers in a pan over medium to medium-low heat, turning continuously until they are hot to the touch and aromatic.

Rinse and drain the toasted peppers, then cover them with hot boiling water and let them hydrate until soft.

Toast 1/2 teaspoon of whole cumin in a pan over medium heat until fragrant, then remove from heat.

Toast 1 teaspoon of whole allspice, 1 cinnamon stick, and 4 cloves in the same pan until fragrant, then lower the heat to medium-low.

Add 2 tablespoons of olive oil to the pan, then add the diced onions and garlic, sautéing until the onions soften.

Add the tomatoes to the pan and continue cooking until they are completely soft, then turn off the heat.

Transfer the mixture to a blender, adding all of the toasted spices, 2 cups of chili soaking liquid, the hydrated chilies, 2 teaspoons of dry Mexican oregano, and 2 tablespoons of white distilled vinegar. Blend until smooth.

Season 2 pounds of Chuck short ribs and 3 pounds of beef cheeks generously with 1 tablespoon of kosher salt and freshly ground black pepper.

Set the Instant Pot to high sauté mode for 25 minutes and press start.

Once preheated, add 2 tablespoons of olive oil and brown each side of the meat, then transfer the browned meat to a dish.

Place all the browned meat back into the Instant Pot, pour in 6 cups of water and the blended chili sauce, and swirl in 1 cup of water to get the last bit of sauce from the blender.

Add 3 mint or Yerba buena sprigs, 3 bay leaves, and 1.5 teaspoons of kosher salt to the pot.

Press cancel, secure the lid, and cook on high pressure for 40 minutes with a 10-minute natural release.

While the meat is cooking, shred 2 12-ounce balls of Oaxaca cheese (or mozzarella) to your liking.

After the natural pressure release, quick release the remaining pressure, and remove the meat from the pot, discarding any bones.

Strain the consomme into another pot, reserving the flavored fat that forms on top.

Keep the consomme warm on low heat until ready to serve.

Cut or shred the meat into small pieces and return it to the dish, adding about 1 cup of consomme to keep it moist.

Heat a comal or pan over medium heat, dip corn tortillas in the reserved flavored fat, or spread a little oil on them.

Once the tortilla is pliable, flip it and add mozzarella cheese, lowering the heat to melt the cheese without burning the tortilla.

Add the birria to the tortilla, flip it to brown the other side, and repeat for additional tortillas.

Plate the tacos and sprinkle with chopped onion, cilantro, and salsa, serving with a bowl of consomme and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens