Birria Tacos
Beef's take on a classic Mexican taco, made in the pressure cooker. Spiced braised beef served in crisped corn tortillas alongside a spicy consomme.
Cook Time: 2 hrs
Servings: 8
Ingredients: 17
Ingredients
Preparation
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Step 1
In a 6-quart electric pressure cooker add in beef Cross Rib Roast, guajillo chiles, onion, crushed tomatoes, beef broth, chipotle peppers, garlic, Chile powder, smoked paprika, oregano, pepper, cloves, bay leaf and cinnamon stick. Close and lock pressure cooker lid. Stew on high-pressure setting on the pressure cooker; program 80 minutes on pressure cooker timer. Once the timer goes off continue to cook for another 20 minutes to release the pressure naturally. Use quick-release feature to release any remaining pressure; carefully remove lid.
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Step 2
Remove roast and set aside; remove chiles, bay leaf and cinnamon stick; discard. Next shred the roast and remove any unwanted fat.
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Step 3
Heat non-stick skillet over medium-high heat until hot; add olive oil. Dip both sides of the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for 30 seconds to 1 minute and then flip over. Add some of the shredded beef, and cheese. Fold over and cook until pan-fried on both sides, about 1 to 2 minutes. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.
Nutrition Information
379 Calories
5.8g SAT FAT
34g PROTEIN
5.1 mg IRON
10.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 oz: 379 Calories; 148.5 Calories from fat; 16.5g Total Fat (5.8 g Saturated Fat; 0.1 g Trans Fat; 1.1 g Polyunsaturated Fat; 7.1 g Monounsaturated Fat;) 101 mg Cholesterol; 372 mg Sodium; 23.5 g Total Carbohydrate; 2.1 g Dietary Fiber; 4.5 g Total Sugars; 34 g Protein; 0 g Added Sugars; 129.8 mg Calcium; 5.1 mg Iron; 485 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 7.1 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 358 mg Phosphorus; 10.2 mg Zinc; 26.1 mcg Selenium; 117.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut of beef taken from the shoulder area between the chuck and rib sections. It has good marbling and connective tissue. Ideal for slow- cooking methods like braising or roasting.
- Guajillo Chiles: A dried chile with a deep red hue and smoky, medium to hot flavor. It’s commonly used in Mexican dishes or sauces, however soak until rehydrated, before use in your recipe. Find it at your local Mexican market or in the spice aisle near other dried chiles.
- Chipotle Peppers in Adobo Sauce: Fun fact- these peppers are smoked, dried jalapenos that have been rehydrated and canned in sauce! This pantry staple has a dark skin and lends a smoky flavor to a variety of dishes. Look for it near the salsa in the grocery store.
- Smoked Paprika: A.K.A pimenton is made from peppers that have been slowly smoked and dried over fire. It lends a smoky and woody flavor to dishes and can be found in the spice section of your local supermarket.
- Cotija Cheese: You’ve likely seen this cheese in popular dishes like ‘street corn’. It’s a salty and crumbly Mexican cheese with a dry texture (not known for melting). Find it in the refrigerated cheese section at the grocery store. If it’s unavailable near you, Parmesan or Feta cheeses are great substitutes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the cross rib roast?
Cut from the chuck section specifically just above the brisket. Rich and beefy in flavor and great for braising, roasting or slow cooking.
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Can I use another cut for this recipe?
Yes. Chuck shoulder roast or chuck arm roast would work great for this recipe.
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What is birria?
Birria, is a braised beef stew in a rich, chile flavored broth, that has become popular recently. Shredded beef is served in corn tortillas that have been dipped in the braising liquid (or consomme) and crisped in the skillet. It’s also served with toppings.
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What is consomme?
A rich and flavorful broth from slow cooking birria. It’s typically flavored with tomato, chiles, onion and spices and served with birria tacos.
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Very good and easy to follow recipe. Would definitely do again.