Birria Tacos

Three of my children love Birria Tacos but with their hearty appetite, it becomes a little expensive to go out for these tasty little tacos! On the other hand, I usually don’t have 4 hours to prepare this traditional Mexican stew. So, I’ve come up with my version. While definitely not authentic, the flavour comes very very close! In fact, my kids said that they are just as good as any Mexican Restaurant! A comment like that ensures that this recipe becomes a family favourite.

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Prep Time 15

Cook Time 1 10

FInal Assembly 10

Total Time 1 35

Course Appetizer, dinner, Lunch

Cuisine Mexican

Servings 12 people

Ingredients

INGREDIENTS FOR MEAT

4 lbs chuck roast cut into 4 large chunks
3 tbsp extra virgin olive oil
1 tbsp oregano
1 tbsp ancho chili powder
1 tbsp chipotle powder
1 tsp chili powder
2 tbsp ground cumin
3 tbsp salt
1 tsp black pepper

INGREDIENTS FOR BROTH

3 tbsp extra virgin olive oil
1 large onion roughly chopped
1 tsp cinnamon
¼ tsp ground cloves
1 tsp ginger
4 cloves garlic roughly chopped
1 large red pepper roughly chopped
1 cup red or white wine
1 can whole tomatoes
5 cups water
Salt and pepper to taste

TO ASSEMBLE THE TACOS

Corn tortilla wraps
Toppings: chopped fresh cilantro, chopped white or red onion, diced or sliced avocado, lime wedges, chopped tomatoes, sliced jalapeños

Instructions

PREPARE MEAT

Combine dry rub ingredients in a small bowl. Sprinkle generously over each piece of meat and rub it over all surfaces. Set aside.
Heat cast iron pan over medium high heat on stove (about 10 minutes). Then add oil and quickly add the meat. Let meat sear well before turning each piece over. Sear on all sides. Then remove and let rest in bowl. Set aside.

PREPARE BROTH

Using the same cast iron pan, add the rest of the oil and add the onions and peppers. Saute lightly and add the rest of the seasonings. Stir well and saute for a few minutes. Add the wine. Cook for a few minutes. Then add the tomatoes. Using wooden spoon, crush the tomatoes a little. Simmer for a few minutes. Season very lightly.
Remove from heat. Carefully pour the cast iron mixture in the Instant Pot Insert. Use an immersion blender to puree all the ingredients to create the broth. (Be careful to not splatter the liquid.)
Add the bay leaves. Submerge the meat pieces including any juice from the bowl into the broth. Secure with the lid and cook on high pressure for about 70 minutes. Let steam release naturally or do a quick release.
Remove lid and test the tenderness of the meat. It should be fork-tender. If it is not, replace lid and cook on high for a few more minutes. When ready, lift the meat pieces to place in a bowl. Remove the bay leaves and discard. Using two forks, gently shred the meat. It should shred very easily. Add a few ladles of the broth and mix well.
Pour the rest of the broth into a bowl and set aside.

TO ASSEMBLE THE TACOS

Place griddle or clean cast iron pan on high heat. Dip each corn tortilla in broth and sear on griddle for a few minutes.
Add shredded cheese if using. Add the shredded meat and a little more broth. Fold tortillas in half and place on plate. Serve hot with extra broth and toppings.
Serve hot with extra broth and toppings.