Homemade Birria Tacos | So Flavorful

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

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

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Cut the chuck roast into big chunks.

Salt the meat generously with kosher salt.

Heat avocado oil in a hot skillet.

Sear the meat on all sides to lock in seasoning and create a crust.

Place the seared meat into the Instant Pot.

Add beef broth to deglaze the pan.

Stir in tomato paste and cook for 2-3 minutes before pouring over the meat.

Deseed the dried chiles and prepare them for blending.

Blend the chiles, onion, and garlic with some beef broth or water, and add bay leaves.

Cook in the Instant Pot for 45-55 minutes, depending on the amount of beef.

Release the steam and shred the meat, adding some cooking juice to keep it moist.

Use an immersion blender to blend the chile mixture and strain out the pulp if desired.

Shred the queso Oaxaca cheese.

Dip flour or corn tortillas in the consommé and place in a hot pan.

Add some cheese, shredded meat, and more cheese to the tortilla.

Cook for 2-3 minutes on each side until crispy and cheese is melted.

Finely dice yellow onion and fresh cilantro for topping.

Assemble the tacos with meat, cheese, and toppings, and serve with consommé on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens