Beef Birria Tacos & Consommé

Beef Birria Tacos & Consommé

Pressure cooker
Birria Tacos & Consommé

Ingredients

Birria filling:

1- 4 lb Chuck roast
2 TBSP Adobe with cumin seasoning

1-32oz container of beef broth or stock
3 dried ancho chilies
3 dried guajillo chilies
1 large yellow onion, peeled and cut in half
3 cloves garlic, peeled
2 packets Sazon con culantro Y achiote
1 TBSP garlic salt
1 TBSP tomato bullion
1 TBSP dried oregano
1 TBSP dried cilantro
1 tsp ground cinnamon

Taco assembly:

Corn tortillas (flour if you prefer)- fresh is best
1 – 8 oz bag Shredded Monterrey jack cheese
1 bunch cilantro
1 bunch radishes, sliced thinly

Consommé assembly:

1 medium white onion diced
Cilantro (included above)

Season your chuck roast with Adobe seasoning on both sides. In your pressure cooker, you can also use a slow cooker just increase the cooking times, brown the seasoned roast on both sides. If your cooker does not have a searing option sear it in separate pan prior to putting it in the cooker.

Add in the beef stock and the rest of the seasoning included in the birria filling list. The meat, veggies and peppers should be completely covered in the pot. If they are not add more beef stock or water until they are.

Close the lid and cook on high (highest pressure) for 20 minutes. If you’re using a slow cooker cook it on high for an hour.

Open the lid and remove the peppers onions and garlic. Blend them up together and stir them back into the pressure cooker, pushing them through a strainer first. If you don’t a strainer that’s ok too, it’s not a deal breaker.

Close the lid and cook on high again for 50 minutes. If you’re using a slow cooker cook it on high for another 2-3 hours until the meat is very tender.

Remove the meat from the pot and shred it, removing excess fat as you go.

Taste your consommé in the pot and add more garlic salt if required.

Taco assembly:

Heat a skillet on medium high heat, dip your preferred tortilla in the consommé (cooking liquid) and place it on the hot pan. Add some shredded beef and Monterey Jack cheese on half of the tortilla. Fold over the other half and cook until crispy on both sides, about 5 minutes flipping halfway through.

Chop up your cilantro and slice the radishes for serving with the tacos.

Consommé:

Pour some of the cooking liquid in a bowl and top it with chopped cilantro and diced white onions for dipping.