It looks like we’re gonna get more weather this weekend in Redding. Birria Tacos have become very popular here, in the last few years and they are drop dead, delicious. This recipe takes a lot of time and effort, but if you love to cook, it might be a fun thing to do this weekend. I’ve include a slow cooker and Instapot method, as well. Have fun and enjoy!
8 dried guajillo chiles, wiped clean and stems removed
2 dried pasilla chiles, wiped clean and stems removed
3 pounds boneless beef chuck, sliced in big pieces
1 medium white onion, halved, divided
3 bay leaves
Kosher salt and fresh ground pepper, to taste
1 Roma tomato, quartered
4 garlic cloves
1/2 tablespoon chicken bouillon
1 teaspoon dried Mexican oregano
1/2 teaspoon cumin
1 teaspoon dried thyme
8 black peppercorns
To assemble the tacos:
20 corn tortillas
3 cups shredded Oaxaca cheese or other melting cheese
Toppings: chopped onion, chopped cilantro, radish slices and limes, for squeezing.
Soak dried red chiles
Place the Chile skins in a medium bowl and add 4 cups hot water to cover. Soak for 30 minutes or until skins are soft and tender.
Place beef, half an onion and bay leaves in a 5-quart Dutch oven. Season with salt and pepper. Set aside.
Make red salsa
Place the remaining onion half, tomato, garlic, bouillon, oregano, cumin, thyme, peppercorns and soaked chiles with water in a blender. Blend until smooth.
Run the red sauce through a fine mesh sieve into the Dutch oven with beef. Add 2 cups water and stir, making sure beef is submerged in red sauce.
Cover. Place in refrigerator and marinate for at least 2 hours.
Cook beef (covered) over medium heat for 90 minutes or until the beef is tender enough to pull apart with a fork. Using a slotted spoon, remove garlic cloves, bay leaves and pieces of onion.
Using two forks, pull the beef apart into bite-size pieces.
To start, dip an entire corn tortilla in the red Chile broth.
Transfer the dipped tortilla to a griddle, or skillet over medium heat. If you decide to make your birria tacos into queso birria tacos, add 2-3 tablespoons of Oaxaca cheese to the tortilla.
As soon as the cheese melts, top with shredded beef. Top the beef with chopped onion and cilantro.
Fold tortilla over filling to make it into a taco.
Transfer to a serving plate. Repeat with remaining ingredients. Top with radish slices, a squeeze of lime and a side of red Chile broth for dipping. Serve!
Slow Cooker Birria
After beef has marinated in red sauce, transfer meat and marinade to a slow cooker. Add 2 cups water. Cook on low for 8 hours or until beef is tender enough to shred with a fork. Using a slotted spoon, remove garlic cloves, bay leaves and pieces of onion.
Instant Pot Birria
After beef has marinated in red sauce, transfer the meat and marinade to your Instant pot. Add 2 cups water. Set Instant Pot to Pressure Cook on High. Cover with Instant Pot lid and close pressure valve to “seal.” Cook for 40 minutes. Allow to naturally release pressure for 30 minutes before doing a quick release. Using a slotted spoon, remove garlic cloves, bay leaves and pieces of onion.