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Birria Tacos or QuesaBirria

Birria is a Mexican stew traditionally made by slow-cooking goat or lamb in a chilli-based sauce for a few hours. The internet favorite Birria Tacos are served with a side of the rich stew as a dip.
Course Main Course
Cuisine Mexican
Keyword birria tacos, quesabirria
Cook Time 1 hour 30 minutes
Servings 8
Author Rookie With A Cookie

Ingredients

Chilli Sauce/Marinade

  • 2 guajillo chili stem and seeds removed
  • 2 ancho chili stem and seeds removed
  • 2 tsp chipotle in adobo sauce available in a can
  • 1 1/2 cup beef broth or water

Birria Stew

  • 1 lb beef chuck roast or brisket
  • 1 tsp salt for searing the beef
  • 1/2 tsp black pepper for searing the beef
  • 1/2 red or white onion
  • 4-5 garlic cloves fine chopped
  • 1 tsp vinegar
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 3/4 tsp salt adjust later
  • 1/4 tsp Mexican oregano optional
  • 1 bay leaf
  • 1/2 cup beef broth

Taco Assembly

  • flour tortilla corn tortilla is more traditional
  • prepared birria meat
  • cheese

Instructions

  • In your Hamilton Beach Stack and Snap food processor or any food processor that you have, puree the chilli sauce/marinade ingredients till smooth. Set aside.
  • Next, slice the beef into 4-5 chunks and sprinkle liberally with salt and pepper. Then, sear the beef on a hot pan with a little bit of oil 3-4 mins on each side till it has developed some color. I use my multicooker on "Sauté Mode" but use the pan in which you will be cooking your stew.
  • Once seared, remove the meat, and in the same pan, add the chopped onion and garlic and stir for a minute. Then, add vinegar. Instantly the brown bits of flavor left from searing the meat will lift up. Stir for a couple minutes.
  • Next, add the meat back into the pan along with the chilli marinade we pureed, the spices listed under Birria Stew (cumin, coriander, salt, oregano, bay leaf) and 1/2 cup of beef broth. You can add a bit more broth enough till the meat is loose and almost submerged in the liquid.
  • Pressure cook with vent sealed on "High" for 55 mins at least and then check to see whether the meat is pull apart tender. I used chuck roast and it took me 1 hour and 15 minutes but if you use a brisket or any other cut of meat, it will take you less time.
  • Shred the meat and set aside.
  • To assemble tacos, heat a non-stick skillet with a touch of oil. Next, dip a 6" tortilla into the stew (the fat from the stew will come on top so you're essentially be frying up the tacos in the stew fat).
  • Fry the taco on one side for a minute or two then flip. On the flipped side, layer on the meat, chopped onion and cheese. Fold the tortilla and let it crisp on both sides.
  • Serve up the birria tacos or quesabirria with a side of the stew (consommé) for dipping.