Living down by the Mexican border, you can get some delicious Mexican food. One of my favorites is the street food from Vendor tents or the food trucks. Dishing out not only classic Mexican food and Trending twists that are made to perfection. These birria tacos are some of the types they make down here in Southern California. They are packed with flavor, full of juices and are easy to make.
1 lb. Beef Cheeks
2 lbs. Chuck Roast
2 lbs. London Broil or Round Roast (Shredded Meat Yield)
Half small Onion
2 Garlic cloves
2 Bay Leaves
1 tbsp Oregano
1 tsp Ground cumin
3 Guajillo chili pods
3 California chili pods
1-3 Chile de arbol (spice preference) *Hot
1 tbsp Knorr’s Beef Bouillon
1 Cup Beef broth
Salt to taste
(In the video I almost doubled the recipe, that is why I have much more food)
Monterey Jack or Oaxaca Cheese
Cilantro and onion
Begin by boiling the dried chili pods. Place in a pot of water, turn heat to high and bring to a boil. Once the water is a rapid boil, turn off the heat and cover with a lid. Let the chili pods steep for 15 - 20 minutes or until the chili's are soft and pliable.
In a blender, place all of the ingredients and blend well. You want this mixture to be a running thick salsa.
In the Instant Pot or Pressure Cooker, Drizzle some oil on the bottom and add in the beef.
Once all of the beef is in the Instant pot, add in the salsa and mix well. You want the salsa to coat the beef on all sides.
Cover with lid and close the seal on the vent.
Set to pressure cook on more for 25 - 30 minutes per pound. If you are following this recipe of 5lbs of meat, the cook time is between 125 - 150 Minutes.
Once cook time is done, turn off the instant pot or pressure cooker. Let the instant pot naturally release for 20 minutes, then release the vent to allow the remainder of the pressure to release.
Remove the beef from the consome (broth). In a separate bowl, shred the beef. Add some of the consome into the shredded beef and season with salt to taste.
Making the Tacos:
Birria tacos are made by dipping the corn tortilla into the consome and heating over a griddle. Not only does it heat the tortilla up, but when cooking on the griddle it crisps the tortilla.
Add in your condiments of choice and serve with lime/lemon and a delicious salsa. You can check out this salsa recipe, which is the one I made for these tacos.