Description
This Birria Tacos recipe features tender, slow-cooked beef shank and sirloin marinated in a rich blend of dried guajillo and chipotle peppers, garlic, and aromatic spices, then pressure-cooked to perfection. Served with warm tortillas dipped in the flavorful stew and topped with fresh onion, cilantro, and cheese, these tacos offer an authentic Mexican street food experience that’s perfect for a satisfying meal.
Ingredients
Units
Scale
Meat
- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
Marinade
- 3 dried guajillo peppers
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
Stew
- 1 medium onion, chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- About 1 quart sodium free chicken stock (to cover)
Tacos
- 12-16 4" corn or flour tortillas
- 1 medium onion, chopped (optional)
- 1 bunch cilantro, chopped (optional)
- 1 cup Mexican cheese blend, grated (optional)
Instructions
- Soak and Prepare Peppers: Bring a large pot of water to a boil, then remove from heat. Soak the dried guajillo peppers for 15 minutes until softened. While soaking, cube the sirloin; season both the sirloin and beef shank with salt and pepper and set aside.
- Make Marinade: Add chipotle peppers in adobo, vinegar, crushed tomatoes, garlic, oregano, smoked paprika, and cumin to a blender. Remove stems and seeds from soaked guajillo peppers and add them to the blender. Blend until you achieve a smooth paste. Marinate the meats in this paste for at least 2 hours or up to overnight for best flavor.
- Sauté Onions: Set your Instant Pot to sauté on high or use a skillet over medium heat. Add 1-2 tablespoons of oil and sauté the chopped onion until golden and translucent, about 6-8 minutes.
- Pressure Cook Meat: Add the marinated meats, bay leaves, cinnamon stick, and cloves to the pot with the sautéed onions. Cover everything with chicken stock so the meat is submerged. Seal the Instant Pot and set to high pressure for 45 minutes. If using a slow cooker or stovetop, cook on low heat for 4-6 hours until meats are tender.
- Shred Meat: When cooking is complete, allow a natural pressure release. Remove the meat, shred it thoroughly, and discard any bones.
- Assemble and Fry Tacos: Warm the tortillas, then dip each one briefly into the rich stew to soak up the flavorful broth. Build tacos by filling with shredded meat and topping with chopped onion, cilantro, and Mexican cheese blend if desired. Fry the assembled tacos over medium heat on a nonstick skillet until crispy and heated through. Serve immediately with your favorite beverage.
Notes
- If dried guajillo peppers are unavailable, substitute with other dried Mexican or Southwestern peppers such as ancho, New Mexico, California, or pasilla peppers.
- Marinating the meat overnight enhances flavor but 2 hours minimum is sufficient.
- Using an Instant Pot drastically reduces cooking time compared to traditional slow cooking methods.
- For extra crispy tacos, fry in a little oil until golden and crisp.
- Optional toppings like onions, cilantro, and cheese add freshness and richness but can be adjusted to taste.
Nutrition
- Serving Size: 1 serving (approx. 3 tacos)
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg
