Birria Tacos Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
12
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Calories
777 kcal
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Course
Main Course
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Cuisine
American
Birria Tacos Recipe
Description
The Birria Tacos Recipe focuses on a slow-braised beef chuck enhanced by a blend of chipotle peppers, adobo sauce, tomatoes, and spices like ancho chili powder, oregano, and cinnamon. The beef is browned and pressure-cooked in a flavorful sauce, then shredded to soak up the rich, smoky essence from the marinade. Alongside, salsa macha is prepared by gently frying dried red chilies, garlic, peanuts, and sesame seeds in grapeseed oil, creating a nutty, spicy condiment.
The tacos are assembled by frying small corn tortillas with a filling of the shredded beef and Monterey Jack cheese, making the edges crisp while keeping the center soft and melty. Chopped fresh cilantro and white onion, plus a squeeze of lime, add fresh contrast to the rich meat and cheese. This combination delivers a complex bite that balances smoky, spicy, and tangy notes.
These birria tacos can be enjoyed as a satisfying main dish or festive appetizer. The recipe’s use of an instant pot cuts down cooking time without sacrificing tender texture. The salsa macha brings a toasted nuttiness and bold flavor that complements the meat well. The dish is suitable for anyone wanting a distinctive taco experience with layers of traditional Mexican flavors.
Ingredients
Braised Beef:
- 3 pounds beef chuck roast , cut into 3-4 pieces
- 1-2 tablespoons vegetable oil
- ½ teaspoon kosher salt coarse
- ½ teaspoon black pepper ground
- 2-3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ cup crushed tomatoes
- 2-3 cloves garlic , minced
- 1 yellow onion , chopped
- 1 tablespoon ancho chile powder
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/4 teaspoon cloves ground
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
Salsa Macha:
- 2 cups grapeseed oil
- 10-12 dried red chile
- 2 tablespoons white onion , chopped
- 6-8 cloves garlic , sliced
- 2/3 cup peanuts roasted unsalted
- 2 tablespoons white sesame seeds toasted
- 1 tablespoon white vinegar
- 2 teaspoons light brown sugar
- ½ teaspoon kosher salt coarse
Tacos:
- 2-3 tablespoons vegetable oil
- 12-14 corn tortillas small
- 2 cups Monterey jack cheese or Oaxaca cheese
- 1 cup cilantro chopped, fresh
- 1/4 cup white onion , chopped
- lime fresh, wedges
Instructions
Braised Beef:
- In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
- Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
- Add the beef, tossing to brown all sides, about 2-3 minutes per side.
- Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 40 minutes. Use quick release method.
- Using a slotted spoon, remove the beef to a bowl and use 2 forks to shred.
- Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.
Salsa Macha:
- Heat the grapeseed oil in a large skillet or Dutch oven. Add the dried chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.
- Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.
- Turn off heat and allow to cool for 20 minutes.
- Transfer the whole mixture to a large food processor, pulsing until a coarse mixture forms. Add the salt and give a few more pulses. Set aside at room temperature until ready to serve.
Tacos:
- Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the beef broth and directly into the hot skillet.
- Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded beef. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.
- Remove and serve with fresh cilantro, onion, lime wedges and salsa macha.
Oven Instructions:
- Preheat the oven to 300° F.
- Heat the oil in a large Dutch oven over medium-high heat.
- Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
- Add the beef, tossing to brown all sides, about 2-3 minutes per side.
- Make the sauce according to step #1 above and add sauce to the beef.
- Cover and place into the oven for 3 hours, or until beef easily shreds with a fork.
- Pick back up at instruction #5.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 65g | 100% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 30g | 176% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 740mg | 31% |
| Potassium | 720mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 57mg | 63% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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