The Birria Tacos recipe is juicy, cheesy and delicious - it's a real showcase.It starts with fermented rice, makes komi, and then fries tacos with Oaxaca cheese.Includes all instructions for oven, instant and multi-cooker! Ingredients 1.5 pounds of beef
1 pound sirloin or other grilled steak
* Ingredients :
° 3 dry guajillo peppers
° 1 packet chipotle pepper in adobo
° 1/4 cup vinegar
° 1/2 cup mashed tomatoes
° 5 garlic cloves
° 1 teaspoon dried thyme
° 1/2 teaspoon smoked paprika
° 1 teaspoon cumin
+soup
° 1 medium onion chopped
° 1 cinnamon stick
° 2 bay leaves
° 6 whole cloves
° Chicken broth for covering sodium-free, about 1 liter
taco
° 4 corn tortilla or flour as wanted, 12-16
° 1 onion, chop, optional
° 1 bunch chop coriander (optional)
° 1 cup Mexican cheese mix, shredded, optional
* Directions :
Bring a large pot of water to a boil, then take it out of the stove.Soak the dried chilies for 15 minutes.At the same time, sprinkle fish fillets in the cockpit and season steaks and legs with salt and pepper. Sit aside.Put the spices in the blender. When the peppers have finished soaking, grab them by the end of the sink and use scissors to snip off the stems and allow the seeds to fall out, then add them to the blender. Beat the seasoning until smooth.Leave meat marinate about at least 2 h or overnight.Place the Instant Pot on high heat or use medium heat to heat up.Add 12 tablespoons of oil and sauté the onions until golden brown and translucent (68 minutes).
Add meat, marinade, bay leaf, cinnamon stick, and cloves to the pot.Add chicken broth and let stand under high pressure for 45 minutes.If you are using a slow cooker or stove, leave it at low temperature for 46 hours.
When the Instant Pot is done, let the dish stand, then remove the meat. Shred the bones and set them aside.Heat the tortillas and then dip them into the soup.Prepare the tacos, decorate with fillings if you want, and fry them in a non-stick pan over medium heat.Enjoy immediately, best with a margarita or a cold Mexican beer.
Enjoy !
