In this video we will show you how to make Chipotle Infused BIRRIA TACOS. These Homemade Birria Tacos are an internet sensation and we will show you how to prep this Homemade Birria Taco Slow Cooker Recipe from start to finish! FULL RECIPE BELOW! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
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El Yucateco Chipotle-Infused Birria Tacos
Meats:
1lb Beef Shank, bone-in
1lb Short Ribs, bone-in
1lb Sirloin
Marinade:
3 Guajillo peppers
7oz can of chipotle in adobo
½ cup crushed tomatoes
¼ cup white distilled vinegar
5 cloves of garlic
1 sprig fresh Oregano (or 1 tsp dried Oregano)
½ tsp paprika
1 tsp cumin
2 tablespoons El Yucateco Hot Sauce (Chiptole or Red Habanero work best!)
Consommé (or stewing liquid):
½ white onion, chopped
1 cinnamon stick
6 cloves
2 bay leaves
32oz chicken stock
Extras:
White Corn Tortillas
Onion
Cilantro
Jack Cheese (block)
Quesadilla Cheese (or other Mexican melting cheese)
Salt/Pepper
Vegetable Oil
The recipe:
Start by making your beef marinade. Boil a medium sized pot of water, remove from heat and add three guajillo peppers. Let soak for 10-15 minutes. After the soak, cut the stems off with a pair of scissors, dump the seeds in the trash and put the peppers into a blender.
Add the rest of the marinade ingredients to your blender and run until smooth.
Cut your sirloin into chunks, season all the meat with a good amount of salt and pepper and place into a clean bowl or container with the marinade. Let this sit in your fridge 18-24 hours.
Slow Cooker:
When you’re ready to start cooking, take your chopped onion and sauté lightly in a frying pan with about ½ tablespoon of oil. Add the cooked onions to your slow cooker and begin to add your meats and marinade, the bay leaves, cloves, cinnamon stick, and top with 32oz chicken stock.
Cover and cook on low for 6 hours.
Instapot:
Add all of ingredients (listed above in the slow cooker section) to the Instapot, use high pressure and cook for 45 minutes with a 15 minute natural release.
Pressure Cooker:
Add all your ingredients (listed above in the slow cooker section) to the pressure cooker, lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Use a 15 minute natural release at the end of the 40 minute cook time.
Stove Top:
Add all your ingredients (listed above in the slow cooker section) to a Dutch oven or medium sized pot, and turn the burner on medium low. When the liquid starts to simmer, cover partially with a lid, reduce heat to low and continue to simmer for 6-7 hours, or until the beef is tender and falling apart.
Building your tacos:
Remove the meat and discard any bones, membranes or fatty pieces that haven’t rendered. Remove the cinnamon sticks, bay leaves and any cloves you see.
Shred your meat, add a bit of the cooking liquid to the bowl of meat and set aside. Season your consommé (or broth) with a tablespoon of salt and stir.
Set a frying pan over medium-high heat and let it preheat for 1.5-2 minutes. While the pan is preheating, cut long thin slices of your cheeses and set aside. Using a vegetable peeler will work great.
Swipe both sides of your tortilla on top of the consommé to cover it in fat, add to your frying pan and top with cheese and then your cooked meat. Only add meat to one side of the tortilla.
After 30-45 seconds, flip one end of the tortilla onto the other, closing it off like a taco. Flip and cook until both sides are nicely browned and the tortilla is crispy.
Repeat process until you have enough tacos to enjoy!
Serve with a cup of the consommé with a bit of diced onion and cilantro on top, dip the tacos and enjoy! Remember to have plenty of napkins available! These are messy but in the best possible way!
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