Description
This authentic Birria Tacos recipe features tender, slow-cooked beef shank and sirloin marinated in a rich, smoky blend of dried guajillo peppers, chipotle in adobo, and aromatic spices. Pressure-cooked in an Instant Pot or slow-cooked on the stovetop, the meat is shredded and served in warm tortillas dipped in flavorful broth, then pan-fried to crispy perfection. Garnished with onions, cilantro, and Mexican cheese, these tacos offer a perfect balance of smoky, tangy, and savory flavors that make for an unforgettable meal.
Ingredients
Units
Scale
Meat
- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
Marinade
- 3 dried guajillo peppers (see notes)
- 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 chicken stock (sodium free) 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
- Prepare Peppers: Bring a large pot of water to a boil, then remove from heat. Soak the dried guajillo peppers in the hot water for 15 minutes to soften.
- Prepare Meat: Cube the sirloin and season both the sirloin and beef shank generously with salt and pepper. Set aside.
- Make Marinade: Remove stems and seeds from soaked guajillo peppers and add them to a blender along with chipotle peppers in adobo, vinegar, crushed tomatoes, garlic, oregano, smoked paprika, and cumin. Blend until smooth to form a flavorful marinade.
- Marinate Meat: Coat the cubed sirloin and beef shank with the marinade and refrigerate for at least 2 hours, preferably overnight to deepen flavor.
- Sauté Onions: Using an Instant Pot set to sauté high or a skillet over medium heat, add 1-2 tablespoons of oil and sauté the chopped onion until golden and translucent, about 6-8 minutes.
- Cook Meat: Add the marinated meats, bay leaves, cinnamon stick, and cloves into the pot with the sautéed onions. Cover with chicken stock to submerge the meat. If using an Instant Pot, seal and set to high pressure for 45 minutes. For stovetop or slow cooker, cook on low heat for 4-6 hours until meat is tender.
- Shred Meat: After cooking, allow natural pressure release (if using Instant Pot). Remove the meat, shred it thoroughly, and discard bones.
- Prepare Tacos: Warm tortillas and dip each into the flavorful stew broth. Build tacos by adding the shredded meat and optional toppings such as chopped onion, cilantro, and Mexican cheese blend.
- Fry Tacos: Heat a nonstick skillet over medium heat and fry the assembled tacos until the tortillas are crispy and the cheese melts slightly, ensuring delicious texture and flavor.
- Serve: Enjoy the birria tacos immediately with your favorite sides and beverages like a margarita or cold Mexican beer for an authentic experience.
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 the flavor intensity and tenderness of the birria.
- Using sodium-free chicken stock helps control the saltiness; adjust seasoning as needed after cooking.
- Optional toppings like onions, cilantro, and cheese complement the rich meat and add freshness.
Nutrition
- Serving Size: 1 serving (approx. 3-4 tacos)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
