Description
This authentic Birria Tacos recipe features tender, flavorful beef marinated in a rich blend of dried guajillo peppers, chipotle, and spices, then slow-cooked to perfection in an Instant Pot or slow cooker. The shredded meat is served in dipped and lightly fried tortillas, topped with fresh onion, cilantro, and Mexican cheese, delivering a deliciously savory and satisfying Mexican street-food experience at home.
Ingredients
Units
Scale
Meat
- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
Marinade
- 3 dried guajillo peppers (see notes)
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
Stew
- 1 medium onion, chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- About 1 quart sodium-free chicken stock (to cover)
Tacos
- 12-16 4" corn or flour tortillas
- 1 medium onion, chopped, optional
- 1 bunch cilantro, chopped, optional
- 1 cup Mexican cheese blend, grated, optional
Special Equipment
- Instant Pot or slow cooker
Instructions
- Prepare Peppers: Bring a large pot of water to a boil and remove from heat. Soak dried guajillo peppers for 15 minutes until softened.
- Season Meat: Cube sirloin, season both sirloin and beef shank with salt and pepper, then set aside.
- Make Marinade: In a blender, combine soaked guajillo peppers (stems and seeds removed), chipotle peppers in adobo, vinegar, crushed tomatoes, garlic, dried oregano, smoked paprika, and cumin. Blend until smooth to form the marinade paste.
- Marinate Meats: Coat the meat thoroughly with the marinade. Marinate for at least 2 hours or overnight for best flavor.
- Sauté Onions: Use the Instant Pot on sauté high setting or a skillet on medium heat. Add 1-2 tbsp oil and sauté chopped onions until golden and translucent, about 6-8 minutes.
- Cook Stew: Add marinated meats, bay leaves, cinnamon stick, and cloves to the pot with the sautéed onions. Pour enough chicken stock to cover ingredients. For Instant Pot, set to high pressure for 45 minutes. For slow cooker or stovetop, cook on low 4-6 hours until meat is tender.
- Shred Meat: After cooking, allow natural pressure release if using Instant Pot. Remove meat from pot, shred it, and discard bones.
- Prepare Tacos: Warm tortillas briefly. Dip each tortilla into the flavorful stew broth, then fill with shredded meat and optional toppings: chopped onion, cilantro, and cheese.
- Fry Tacos: Lightly fry the assembled tacos over medium heat in a nonstick skillet until tortillas are crisp and cheese melts slightly. Serve immediately.
- Serve: Enjoy your birria tacos hot, ideally accompanied by a margarita or cold Mexican beer for an authentic experience.
Notes
- Soaking the dried guajillo peppers softens them and removes excess heat for a balanced marinade.
- To reduce prep time, marinate the meat overnight to maximize flavor absorption.
- Using an Instant Pot significantly cuts down cooking time compared to traditional slow cooking.
- Be sure to strain seeds from the peppers before blending to avoid unwanted bitterness.
- You can use either corn or flour tortillas based on personal preference.
- Optional toppings add freshness and creaminess but can be omitted for a more traditional style.
- If you don’t have an Instant Pot, a slow cooker or stovetop simmering will work with longer cooking times.
Nutrition
- Serving Size: 1 serving (approximately 4 tacos)
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 130mg
