This recipe for Birria Tacos is so flavorful you won’t know what hit you! Seasoned meat is pressure-cooked or slow-cooked to perfection, then filled in tangy extra sharp cheddar cheese tortillas, get ready to love every bite!
Prep Time: 10 minutes
Cooking Time: 50 minutes to pressure-cook or 6-8 hours to slow-cook
2 tablespoons bacon grease
1 pound of shredded beef
1 teaspoon sea salt
½ teaspoon black pepper
4 medium garlic cloves, peeled & minced
1 medium yellow onion, peeled & diced
3 dried ancho chilies
3 dried guajillo chiles
1 dried pasilla chilies
1 14.5-ounce can of fire-roasted crushed tomatoes
1 6-ounce can of tomato paste
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon ground cloves
2 tablespoons raw apple cider vinegar
2 cups beef stock
6 1-ounce slices of extra sharp cheddar cheese
1 cup of shredded green cabbage
3 medium radishes, sliced
½ cup fresh cilantro, minced
1 fresh lime, sliced
Add all meat ingredients to an electric pressure cooker and cook on the “meat” setting with the pressure valve sealed for 25 minutes, then allow the vent to release naturally for 25 minutes before opening.
If using a slow-cooker, add all meat ingredients to a slow-cooker and cook on Low heat for 8 hours or High heat for 6 hours. Do not open the lid once you start cooking.
When meat is done, arrange sliced cheese on a baking tray lined with parchment paper and bake in the oven set to 400 degrees Fahrenheit for 5-7 minutes, or until very bubbly. Remove from the oven and allow cheese to cool and transform into a pliable tortilla. The cheese takes about 5 minutes to cool.
Fill each cheese tortilla with your meat mixture. You will have leftover meat that you can serve on the side, or you can make additional cheese tortillas to fill.
Garnish with shredded cabbage, sliced radish and fresh lime.
Store any leftovers in a glass container in the fridge for up to 3 days.
Nutrition is 1 taco each with a side of meat:
Net Carbs: 13