Birria tacos

2h 30m
- Preparation 1h 30m
- Cooking 1h

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the meat:
1 kg Beef soup meat, not too lean
Neutral vegetable oil
Salt
1 tbsp. Black pepper
1 tsp. Smoked paprika powder
2 tsp. Sweet paprika powder
1 tsp. Cumin
1 tsp. Oregano
2 Red chili pepper
2 Roma tomatoes
1 Onion
5 Garlic
100 ml White wine vinegar
1 l Beef stock
1 sticks 1 small cinnamon stick
3 Cloves
3 Bay leaves
5 Dried ancho chilies, alternatively dried peppers
For the tacos:
Soft corn tortillas (5-6/person)
200 g Grated mozzarella
2 White, mild onions
Fresh coriander
Lime wedges

Preparation

Step 1

First, cut the meat into pieces approx. 10 cm thick. Heat a little oil in the pressure cooker, salt the meat and sear it all over. Add the spices to the pot and fry for 2 minutes.

kg Beef soup meat, not too lean

Neutral vegetable oil

Salt

Step 2

Remove the stalk from the peppers, peel the onion and garlic and add everything to the meat together with the tomatoes. Deglaze the meat with the stock and vinegar, season with salt and close the lid.

tbsp. Black pepper

tsp. Smoked paprika powder

tsp. Sweet paprika powder

tsp. Cumin

tsp. Oregano

Red chili pepper

Roma tomatoes

Onion

Garlic

ml White wine vinegar

l Beef stock

sticks 1 small cinnamon stick

Cloves

Bay leaves

Dried ancho chilies, alternatively dried peppers

Step 3

Heat the pot on the highest setting and once it reaches cooking setting 2, braise for 60 minutes.

Step 4

Then release the steam, open the lid, and pour everything through a coarse sieve. Collect the stock, pour it back into the pot and season with salt and pepper. Place the pieces of meat in a bowl and shred using two forks.

Step 5

Then discard the cinnamon stick and bay leaves and blend the softly cooked vegetables and chili in a tall container using a hand blender to form a paste. Mix the paste with the meat and season with salt.

Salt

Step 6

For the tacos, fill the tortillas with some of the meat and cheese, fold over and fry in a frying pan on both sides until the cheese has melted, then fry until crispy. To serve, dip the birria tacos in the warm stock and serve with freshly chopped onions, coriander, and lime wedges.

Soft corn tortillas (5-6/person)

g Grated mozzarella

White, mild onions

Fresh coriander

Lime wedges