Enjoy a delightful twist on classic Birria tacos with this easy-to-make recipe. While not entirely authentic, these tacos are packed with flavor, making them a family favorite. The tender, juicy meat combined with melted cheese and fresh toppings creates an irresistible meal that everyone will love.
Ingredients
🥩 4 to 5 pounds Chuck roast
🌶️ 5 Guajillo chili pods
🍅 2 tomatoes
🧅 1 onion
🧄 10 cloves of garlic
🥣 2 cups beef broth
🌶️ 1 can (7 oz) chipotle peppers with adobo sauce
🌿 1 teaspoon oregano
🌿 1 teaspoon cumin
🥄 2 tablespoons chicken bouillon
🥄 1 tablespoon of tomato bouillon
🍃 3 bay leaves
💧 1 cup of water
🌽 Corn tortillas
🧀 Cheese (mozzarella, taco blend, or Mexican melting cheese)
🧅 Onions for topping
🌿 Cilantro for topping
Instructions
1- Prepare the Meat:
- Season the chuck roast and sear on both sides over medium-high heat. Place the seared meat in a pressure cooker.
2- Create the Sauce:
- In a separate pot, bring to a boil the guajillo chilies (stems and seeds removed), tomatoes, onion, garlic, and beef broth for about 5 minutes.
3- Blend the Sauce:
- Transfer boiled ingredients to a food processor. Add the chipotle peppers with adobo sauce, oregano, cumin, chicken bouillon, and tomato bouillon. Blend until smooth.
4- Pressure Cook:
- Add the blended sauce to the pressure cooker with the meat. Include the bay leaves and 1 cup of water (rinse the blender to get all sauce remnants).
- Stir to combine, seal the pressure cooker, and cook on high pressure for 1 hour and 10 minutes.
5- Shred the Meat:
- After cooking, perform a quick release. Open the cooker, remove the bay leaves, and shred the meat, which should be tender and easy to chop.
6- Prepare Tacos:
- Dip corn tortillas into the sauce. In a skillet with a little oil over medium heat, cook each tortilla briefly, then add cheese, shredded meat, onions, and cilantro.
7- Serve:
- Once the cheese has melted, fold the tacos and serve immediately, garnished with additional onions and cilantro if desired.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: Approximately 8
Calories: ~400
Proteins: 30g
Fats: 22g
Carbohydrates: 15g (excluding toppings and tortillas)
Equipment: Pressure cooker, food processor, skillet
Cooking Tips:
- Adjust the spice level by varying the amount of chipotle peppers.
- Use cheese that melts well for the best results.
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