Description
Spicy Mexican Birria Tacos bring classic street flavors straight to home kitchens with tender, slow-braised beef nestled in crispy corn tortillas. Melted cheese, rich consommé, and fresh cilantro complete this irresistible culinary journey you’ll want to savor again and again.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast
Chiles and Peppers:
- 3 chipotle peppers in adobo
- 12 dried red chiles
- 1 tablespoon ancho chile powder
Vegetables and Aromatics:
- 1 yellow onion
- 3 garlic cloves
- 1/2 cup (120 milliliters) crushed tomatoes
Spices and Seasonings:
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cloves
- 1/2 teaspoon cinnamon
Liquids and Oils:
- 1/4 cup (60 milliliters) apple cider vinegar
- 2 cups (470 milliliters) grapeseed oil
Nuts and Seeds:
- 2/3 cup (80 grams) peanuts
- 2 tablespoons sesame seeds
Tortillas and Cheese:
- 12 corn tortillas
- 2 cups (226 grams) Monterey Jack cheese
Instructions
- Prepare the vibrant chipotle-tomato sauce by blending rehydrated chipotles, ripe tomatoes, aromatic garlic, diced onion, and a medley of spices with water until smooth and uniform.
- Season the beef generously with salt and spices, then sear in the Instant Pot until golden brown, creating a rich caramelized exterior.
- Pour the prepared sauce over the browned beef, ensuring complete coverage, and pressure cook at high temperature for 40 minutes until the meat becomes incredibly tender and easily shreds.
- Create a complex salsa by gently toasting chiles, onion, and garlic in hot oil, releasing their deep, smoky flavors.
- Add a mixture of nuts and seeds to the sautéed ingredients, then carefully blend into a robust, textured salsa that complements the rich beef.
- Warm the tortillas by dipping them into the flavorful beef broth, coating each side to enhance moisture and taste.
- Fill the moistened tortillas with succulent shredded beef and sprinkle generously with melting cheese.
- Carefully fry the assembled tacos in a hot skillet until the exterior turns crispy and golden, creating a delightful crunch with a molten cheese interior.
- Serve immediately, garnishing with fresh cilantro, diced onions, and additional salsa for a complete flavor experience.
Notes
- Adjust chipotle peppers to control spiciness, using fewer for mild or more for fiery intensity.
- Choose chuck roast or beef short ribs for maximum tenderness and rich flavor absorption.
- Reserve cooking liquid as a dipping sauce, enhancing the taco’s depth and moisture.
- Swap cheese with vegan alternatives like cashew queso or nutritional yeast for plant-based diets.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 638 kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 47 g
- Saturated Fat: 13 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg