Birria Meat Stovetop Directions:
Spray a large pot with olive oil and heat over medium heat.
Add in the beef and brown on all sides. Then remove to a plate.
To the hot pot, add the chillies, tomatoes, and onion. Cook for 5 minutes, then cover with beef broth and bring to a simmer.
Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and simmer for 10 minutes.
After 10 minutes, remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Add the beef back to the pot, along with any juices form the plate.
Simmer over low heat until meat is tender and shreds easily, about 3 hours.
When the meat is done, move to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.
Birria Meat Crockpot Directions:
To a slow cooker, combine the beef, chillies, tomatoes, onion beef broth, garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper.
Cover and cook on LOW for 6-8 hours or HIGH for 3-5 hours.
Remove the meat to a cutting board and shred with 2 forks. Then add to a large bowl.
Remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Pour 1/4-1/2 cup birria consommé over the shredded beef and mix well.
Reserve the remaining birria consommé (the liquid in the pot) to make the tacos.
Birria Meat Instant Pot Directions:
Spray instant pot with olive oil and preheat on sauté setting.
Add in the beef and brown on all sides. Then remove to a plate.
To the instant pot, add the chillies, tomatoes, and onion. Sauté for 5 minutes, then cover with beef broth.
Scrape the bottom of the instant pot well to avoid a “Burn” reading.
Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and sauté for 10 minutes.
After 10 minutes, remove the and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Add the beef back to the instant pot, along with any juices from the plate, and 1 cup of water.
Cover and seal the instant pot, and cook on high pressure for 40 minutes, then natural release for 15 minutes.
Move the beef to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.
How to Make Birria Tacos:
Preheat oven to 200 degrees and place a rimmed baking sheet on the middle rack.
Heat a large skillet over medium heat.
Using tongs, dip a tortilla into the the burria consommé, then place the tortilla on the hot skillet.
Top with shredded beef, cheese, and cilantro.
Fold tortilla over and fry for about one minute on each side, until crispy.
Remove taco to the hot baking sheet and keep warm in the oven while you repeat above steps with remaining tortillas.
Serve hot with lime wedges and birria consommé for dipping.
NUTRITION
Serving: 1taco
Calories: 130kcal
Carbohydrates: 12.3g
Protein: 14.1g
Fat: 2.7g
Saturated Fat: 0.8g
Cholesterol: 28mg
Sodium: 306mg
Potassium: 229mg
Fiber: 1.9g
Sugar: 1.1g
Calcium: 42mg
