birria de res

Get your life, baby! These beef birria tacos are everything and then some. The meat is so tender, it's falling apart like a bad relationship. The cooking method was loosely adapted from Food &amp; Wine.

Beef Birria Quesa Tacos With Consome

chuck

beef short ribs

Flaky kosher salt (Diamond Crystals brand)

canola oil

Guajillo chilis, stemmed and seeded

New Mexico chilis,

Ancho chilis, stemmed and seeded

Pasilla chilis, stemmed and seeded

chile de árbol,

large onions, chopped in half (3 onion halves)

carrot,

2-inch chunks fresh ginger, peeled

flaky kosher salt (Diamond Crystals brand)

black pepper

cinnamon

cloves

bay leaves

dried Mexican oregano

thyme

coriander

garlic

onion

smoked paprika

cumin

cayenne pepper

red pepper flakes

brown sugar, divided

14.5 ounces can fire-roasted diced tomatoes

chipotle peppers, with 2 tablespoons adobo sauce

white distilled vinegar

Worcestershire sauce

apple cider vinegar

Water

lime

sea salt

Corn tortillas

Monterey jack cheese, shredded by hand (SEE NOTE)

Lime wedges

jalapenos (optional)

Canola oil

Birria fat

Beef Birria Quesa Tacos with Consome

Place the short ribs and chuck roast into a large glass bowl. Season all sides of every piece of meat generously and evenly with flaky kosher salt. Set aside.

Pour a tablespoon of canola oil into a 12-inch cast-iron or stainless-steel skillet over medium-low heat. Add the dried and de-seeded peppers and toss to make sure they’re all coated thinly in the oil. Continue to move them around and toast them for about 2 to 3 minutes, or until fragrant and just starting to release their natural oils. They will blister and blacken in SOME spots, and that’s fine. Do NOT let them burn or blacken all over! They will become very bitter if so. If your heat is too high, turn it down.

Transfer the toasted peppers to a medium saucepan. Place the 3 onion halves, chopped carrots, chunks of ginger, and garlic cloves on top of the peppers and pour in 6 1/2 cups of water. Bring the water to a rolling boil. Allow the entire mixture to boil uncovered until the peppers are softened and the carrot is partially tender — about 10-15 minutes.

Drain the pepper/onion mixture and toss out the bitter water — we don’t need it. Transfer the pepper/onion mixture to a high-powered blender, along with the white distilled vinegar, Worcestershire sauce, kosher salt, black pepper, cinnamon, whole cloves, bay leaves, dried Mexican oregano, dried thyme, ground coriander, granulated garlic, granulated onion, smoked paprika, cumin, crushed red pepper flakes, cayenne pepper, 3 tablespoons of brown sugar, the can of fire-roasted tomatoes, chipotle peppers and adobo sauce, and 2 and a half cups of cold water.

Blend until completely smooth. If you don’t have a high-powered blender, you may have to strain this mixture after you puree it to remove any large unblended chunks. 

For the pepper mixture

Place the salted meat into the pot of your pressure cooker, and pour all of the pepper mixture over the meat. Toss to coat. Add 8 cups of water. Set the pressure to High and cook for 50 minutes. Allow the meat to rest for 30 minutes before releasing the steam. 

Remove the tender cooked meat from the pot into a large bowl. Shred the meat to your desired consistency. I used two forks to break the meat apart, then used kitchen shears to make some pieces smaller. You can hack it with a cleaver if you choose. 

Cook the meat

Carefully transfer the consome to a large pot, and reduce 2/3 of the way down over high heat, about 25 minutes. This will thicken the consome just slightly and also deepen its flavor. Once it’s reduced to your desired consistency, taste it! Add the apple cider vinegar and remaining tablespoon of brown sugar to balance it out if needed. If you need to add more salt, feel free to do so.

You will have a lot of consome — check the notes below for suggestions on what to do with it.

Skim some of the fat from the top with a spoon into a small bowl. You will use this to fry the tortillas when you’re ready to make the tacos. Add some of the consome to the meat to make it juicy and moist. 

Reduce the consome

Mix the onions and cilantro together and squeeze the juice of half a lime all over along with a small pinch of salt. Toss until evenly combined.

Pour some of the consome into small bowls for each person eating, and add some of the onion/cilantro mixture to the consome bowl. 

Cilantro Garnish

Amazing!!!!!! When I tell you I’m in love! IM IN LOVE! Please keep creating! Took me forever to make cuz I wasn’t full prepared but so worth it! Thanks Resha!

Everything is right about this recipe! If you came up with this yourself, you are a GODDESS among humans. I haven't even finished my plate, but I am absolutely delighted with how this turned out and and enamored with this flavor blast and will be making this for many years to come. I followed the recipe pretty exactly (used a random mixture of peppers I was able to hunt down at the farmers market) and used a combo of sharp cheddar and provolone, spinach, cilantro, red onion, kidney beans, and sour cream for the toppings. Whoever is still reading this: you've gotta make this or you haven't fulfilled your life's potential. TYTYTY!!!

Make this epic delicious Instant Pot Birria! You&#039;ll love the flavor explosion of juicy tender meat with melted cheese &amp; crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty birria de res and tacos de birria recipe.

Instant Pot Birria Tacos

beef

(30 milliliters) vegetable oil

(47.5 grams) dried ancho chilies

(13.5 grams) dried guajillo chilies ((sweet, smoky, not very spicy, 2500–5000 SHU))

chile

(200 grams) onion (, sliced)

(27 grams) garlic cloves (, chopped)

(2.4 grams) cinnamon stick (or ½ teaspoon (1 grams) cinnamon powder)

(2 grams) dried Mexican oregano or oregano

(3 grams) cumin seeds (, ground)

(1.8 grams) coriander (, ground)

(10 grams) tomato paste

(500 milliliters) unsalted chicken stock stock

(30 milliliters) apple cider vinegar

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

Salt & black pepper

corn tortillas

cheese Oaxaca cheese

White onion (, diced)

Cilantro (, finely chopped)

Lime

Prepare Dried Chiles

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

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&#039; aroma (~4 to 5 mins), remove and set aside the toasted chiles.

Brown Meat in Instant Pot

Brown Meat in Instant Pot: Wait until the Instant Pot says &quot;HOT&quot;. Pat dry your meat. Season one side of beef with salt &amp; 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 &amp; 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

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

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

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 &amp; Chuck Roast Pieces (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25&quot; thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.

Blend and Shred Beef

Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves &amp; 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

Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).

Garnish &amp; Serve Birria

Garnish &amp; 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.

Make Birria Tacos

Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they&#039;re too dry.*Pro Tip: If you&#039;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. 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. Serve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

https://www.youtube.com/watch?v=rTMvVUfCuyQ

You gotta try these easy to make, epic delicious Birria Tacos in Instant Pot! You’ll love the flavor explosion as you bite into the juiciest tender beef with melted cheese & crispy tortilla. Elevate it to the next level when you dip the birria tacos into the rich sauce. Super tasty tacos de birria that will have you go back for more! 

Have fun cooking & enjoy these tasty Instant Pot Birria Tacos!

►Birria Tacos Recipe: https://pressurecookrecipes.com/instant-pot-birria/

►Instant Pot Carnitas: https://pressurecookrecipes.com/instant-pot-carnitas/
►Instant Pot Barbacoa: https://pressurecookrecipes.com/instant-pot-barbacoa-beef/

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Instant Pot JUICIEST Birria Tacos | MUST TRY Cheesy Birria Quesa Tacos!

Beef Birria. Rich and flavorful this beef birria is perfect served as a stew topped with onion, cilantro and a squeeze of fresh lime juice. OR chop up the meat and fry up some Quesabirria tacos! These are the most FAMOUS Tacos!

Best Beef Birria and Birria Tacos

water

lbs chuck roast

white onion (dry skins removed, cut in half crosswise)

garlic bulb (cut the narrow top off, no need to peel)

carrot

bay leaves (dried)

guajillo chiles (stems

tbsp chicken boullion

chili powder

tsp mexican oregano

tsp cumin

salt ((adjust

white corn tortillas

quesadilla cheese (or any good melting cheese)

Combine Ingredients

Combine Ingredients: In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. (This uses my large 7 qt pot and fills it to the top!)

Add Seasonings

Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.

Skim

Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)

Blend Peppers

Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency. 

Strain Peppers

Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary). 

Combine

Combine: Add the blended peppers into the broth and stir to combine.

Season

Season: Add in the chili powder as desired to get a nice deep red color to the broth. 

Simmer

Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

Reserve Grease

Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired. 

Remove Flavorings

Remove the onion, garlic, carrots, and bay leaves from the broth. (these ingredients were in the broth for flavoring…people are more than welcome to eat and enjoy them, so save them if you want!)

Cut Meat

Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones. 

Serve Soup

Serve a couple pieces of meat into a bowl, spoon broth on top.

Toppings

Top with diced onion and fresh cilantro. Serve with a wedge of lime to squeeze in.

To Serve as a Stew:

Chop Meat

Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain. 

Heat Skillet

Heat a large skillet/griddle over medium heat. 

Frying Tortillas

Frying Tortillas: Dip the corn tortilla into the reserved grease from the broth. 

Add Fillings

Place on heated griddle, top with the chopped meat and cheese. 

Frying

Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla. 

Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot. 

Continue

Topping

Top tacos with fresh cilantro and onion if desired.

Serving

Serving: Serve with a bowl of the broth topped with onions and cilantro on the side. 

Dip the tacos into the broth while eating.

To Make Quesabirria Tacos:

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

roast beef

chile guajillo

chile ancho

oregano

clove

beef bouillon

laurel leaves (or bay leaves)

Salt and pepper

https://mediavine-res.cloudinary.com/video/upload/sc0yrgrk58g2un5r0cro.mp4

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy. 

Birria de Res 

Birria de Res for Birria Tacos is easily made using your pressure cooker or Instant Pot! Perfect for the warmer months, this instant pot birria recipe makes the most flavorful, tender beef for birria tacos in no time without heating up your kitchen! Use the shredded beef to make juicy, drippy, pan-fried birria quesatacos dipped in that savory birria broth.

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