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Saturday, November 11, 2023

Best Birria Tacos

Birria is a traditional Mexican stew made with beef or goat that is slow-cooked until the flesh is luscious, fall-apart tender, and spicy.

It was someone's brilliant idea to place this delicious beef inside a taco shell, dip the entire thing into the stew, and then cook it.

After that, these tacos with Birria went viral, and what followed is tradition.


After bringing a big pot of water to a boil, turn off the heat. Give your dried jalapeño peppers a 15-minute soak. While this is going on, cube your cab sirloin and season the shank and steak with salt and pepper. Put aside.

Blend the ingredients for the marinade. After the peppers are finished soaking, hold them over the sink by their tips and chop off the stems with scissors so that the seeds fall out before adding them to the blender. Turn the marinade into a paste by blending it. The meats should be marinated for at least two hours and up to overnight.

Either use a skillet over medium heat or place your Instant Pot on saute high. Add 1-2 tbsp oil and sauté the onions for 6-8 minutes, or until they are golden and transparent.

Best Birria Tacos

To the pot, add the meats, marinade, cloves, cinnamon stick, and bay leaves. Pour in the chicken broth and cook for 45 minutes under high pressure. For four to six hours, cook on low heat on a stovetop or slow cooker.

Once the instant pot is done, let it naturally release before taking the meat out. Remove the bones from the dish and shred them.

After reheating some tortillas, dip them into the stew. Assemble your tacos, add any desired toppings, and cook on a nonstick skillet over medium heat.


  • 1.5 lb beef shank
  • 1 lb sirloin or other roast/steak


  • 3 dried guajillo peppers see notes
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp cumin


  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium free, about 1 quart


  • 4" corn or flour tortillas as needed, 12-16
  • 1 medium onion chopped, optional
  • 1 bunch cilantro chopped, optional
  • 1 cup Mexican cheese blend grated, optional

Special Tool

  • instant pot or slow cooker

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