Gorgeous corn tortilla Birria Tacos dipped in stewed to perfection consommé, is so mouth watering delicious, you must give this carefully prepared meal a try. These juicy tender meat filled fried tacos are fun for the entire family as the consommé in this recipe can serve as a dip or a stand alone respectable side soup. Try not to bite off more then you can chew, because it is difficult to eat just one. We proudly added this to our rotating menu and have a new family favorite. Using a pressure cooker will cut cook time to less than two hours and maintain the authenticity that traditionally takes up to eight hours to achieve. The preparation still requires care and patience but this method of cooking will save a full day of kitchen time. Be fearless in your food adventures and serve this recommendation with those you share your life with.
Great for celebrations, tailgating or a comforting meal while watching movies. The aromas from the stew and the cheese melting as the corn tortillas fry, will have the inhabitants of your residence standing in the kitchen waiting like hungry animals. The consommé is a savory compliment for dipping the hot crispy melted tacos, that will drip with flavor, as you take the first crunchy bite into the tender juicy meat and cilantro infused onions releasing them from their cheese filled, sealed to perfection, crispy fried shells. Check out the video and carefully follow the detailed instructions to be on your way to yet another memorable communal foodlicious experience.
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One of the best parts about this dish is the consommé dip.
Chunk roast and bone-in shank.
Ingredients
Deseed the dried guajillo peppers.
In a medium size pan, add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let rest for at least 10 minutes. Reserve the soaking water.
Place the marinade ingredients, boiled guajillo peppers and infused water in a blender.
Blend until smooth.
Cover and refrigerate the marinate for at least 3 hours or up to 8 hours.
Transfer the marinate mixture with the meat to the pressure cooker with the rest of the ingredients. Pressure cook for 45 minutes and natural release (approximately 60 minutes).
Remove the cooked beef and place in a bowl. Discard the bones, cinnamon and bay leaves.
Shred meat.
Reserve the grease and corn tortillas.
Place the greased corn tortilla on a griddle/ skillet.
Add cheese, meat, onion and cilantro.
Fold the corn tortillas in half.
Fried both sides until crispy.
Dip the Birria Tacos into the consommé.
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Instant Pot Birria Tacos with Consommé
Equipment
- Pressure Cooker or Slow Cooker
Ingredients
Marinade
- 2 lb chuck roast beef
- 2 lb bone-in beef shank
- 1 cup chopped/diced tomatoes with juice
- ¼ cup vinegar
- 1 tbsp spanish paprika
- 1 tsp salt
- 1 tsp cumin
- 7 oz chipotle peppers in adobo sauce 1 can
- 6 garlic cloves
- 2 cups water or unsalted beef broth
- 5 guajillo chili (Chile guajillo) dried
Stew
- 4 bay leaves
- 1 cinnamon stick
- 1 onion chopped
- 6 cups water
- 2 tsp salt
- 1 tsp thyme
- 1 tsp ground clove
- 1 tsp dried oregano
Toppings
- 4-6 cups Mexican cheese shredded
- 1 cup chopped cilantro
- 1 cup chopped onions
6" – Corn Tortillas
Instructions
- Deseed the dried guajillo peppers. In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.
Marinate
- Wash and rinse the meat, place in a big bowl and set aside. Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth. Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
- Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).
Pressure Cook or Slow Cooker
- Transfer the marinade mixture and the meat to the pressure cooker/slow cooker. Add the rest of the seasoning ingredients to the cooker and gently mix.
- Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
- Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
- Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
- Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).
Fry
- Heat the griddle/skillet to medium-high. Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference). Transfer the well coated corn tortillas to the griddle/skillet.
- Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding. Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference). Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
- Repeat steps as necessary to complete meal preparations.
Consommé
- Optional: Add salt & pepper to taste. Serve in a small bowl; top with fresh chopped onions and cilantro.
Dip the Birra Taco into the Consommé before each bite. Enjoy!
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