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Recipe: birria tacos

Mexican Taco Tuesday Pressure Cooker
birria tacos recipe image
Birria tacos serving suggestion

birria tacos

Beef's take on a classic Mexican taco-spiced braised beef served in crisped corn tortillas alongside a spicy consomme.

Ingredients

  • 1 boneless beef Chuck Arm Roast (arm, shoulder, or blade), about 2-1/2 pounds

  • 1 cup crushed tomatoes

  • 1/2 can chipotle peppers in adobo sauce

  • 1/4 teaspoon cloves

  • 3 teaspoon smoked paprika

  • 1 cinnamon stick

  • 1 bay leaf

  • 2 teaspoons Mexican oregano

  • 2 teaspoons freshly ground black pepper

  • 3 teaspoons chile powder

  • 1 Spanish onion, diced

  • 3 dried gaujillo chiles, seeds removed

  • 1 cup low sodium beef broth

  • 1 Tablespoon garlic, minced

  • 8 corn tortillas

  • 1 Tablespoon olive oil

  • 4 Tablespoon Cojita cheese, crumbled

Directions

  1. In a 6-quart electric pressure cooker add in beef Chuck Arm Roast, onion, chipotle peppers, guajillo peppers, garlic, cloves, bay leaf, cinnamon stick, oregano, pepper, paprika, Chile powder, and beef broth. 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.
  2. Remove Roast and set aside; remove chiles, bay leaf and cinnamon stick and discard. Next shred the roast and remove any unwanted fat.
  3. Heat non-stick skillet over medium-high heat until hot. heat 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
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.

Mexican |  Taco Tuesday |  Pressure Cooker