There are a few moving parts to these tacos, and perhaps a special trip to the grocery store, but I promise, try them and you will understand why they’re trending all over social media! The little bit of extra effort is worth every last bite! I’ve had my fair share of shredded beef tacos, but these completely knocked my socks off when I made them for the first time. They’re kind of like a cross between a taco and quesadilla and couldn’t be any tastier! You start by making a beef stew (Birria). Traditionally the stew is made low and slow so the meat becomes melt-in-your-mouth tender. I wanted to make a version that would be faster for weeknight dinners, so I created this recipe for your pressure cooker or Instant Pot. I also provide timings for the slow-cooked method as well. Each gets the job done, so whichever method you choose delivers the same results. To round out your taco meal, you can serve them with Mexican Rice, Cilantro Lime Rice and some Salsa Verde on the side!
What you’ll love about this recipe:
Ingredients Needed
For the Marinade
Guajillo peppers: These peppers are mild to moderate in spiciness. Chipotles in adobo: These peppers are dried smoked jalapenos in a sweet tangy tomato sauce. They usually come in cans. Whole cloves of garlic: Fresh garlic works best. Apple cider vinegar: I add a little bit of vinegar to the stew as the acidity will help to break down the collagen in the meat making it melt-in-your-mouth tender. Spices: Ground cinnamon, ground cumin, whole Mexican oregano, ground cloves, ground coriander: These spices really flavor the Birria. A note about Mexican oregano, it has a sour citrus taste which is quite different from regular oregano. You can find it at most Latin grocery stores or online. If you can’t get your hands on some, then you can add marjoram as a substitute. Canned crushed tomatoes: Add some sweetness and body to the stew.
For the Stew
Beef: You can opt for boneless or bone-in meat. I used boneless stew meat in the photos.
White Onion: You can also use yellow onion if that’s what you have on hand. Canola oil: A neutral oil works best. Chicken stock: Homemade or low sodium store-bought stock works well. Bay leaves: They leave a peppery flavor with a hint of bitterness which complements the rich beef stew.
For the Tacos
Corn tortillas: I use small “street taco” corn tortillas. Cotija: This is a crumbly Mexican cheese with a salty flavor. Parmesan or feta would be good substitutes. Cilantro: Not to everyone’s taste, cilantro adds a lemony, peppery flavor to foods. Serve it on the side so people can choose to add it on their own! Lime: Fresh lime juice brightens up the rich flavor of the meat.
How to make Birria tacos
Making the stew is the first step. If you’re short on time, use the pressure cooker method. If you want to try a slower cooking method, either a slow cooker or on the stovetop will work.
Pressure Cooker/Instant Pot
Slow Cooker
Stovetop
How to assemble the tacos
Now the fun part! Making the crispy tacos!
Recipe Tips
For crispier tacos, cook the tacos in the skillet per the directions, then place the tacos in an air fryer in one layer. Air fry at 400° for 2 minutes. You can use just one type or a combination of a couple of different types of meat. If you make the birria ahead of time, you can use the fat that has solidified at the top to add to your skillet instead of the oil! Super flavorful. Don’t overfill the tacos or the filling will ooze out as you fry them. Keep prepared tacos in a warm oven on a baking sheet until you’re ready to serve.
How to store Birria
Birria can be stored in an airtight container in the refrigerator for up to 5 days. The fat will have solidified at the top but will dissolve once it is heated up again. Reheat the stew and give everything a good stir. Share this irresistible birria taco recipe with your friends, trust me, they will thank you. Let me know in the comments below what you loved about them! © Little Sunny Kitchen
