Easy Birria Tacos Recipe
It’s quitting time and time to eat! Our easy birria tacos recipe comes with a dipped and fried shell, packed with shredded honey adobo chuck roast and topped street style. They'll have you hoping it doesn’t take long for the next batch of tacos to get off the grill and into your mouth. Come hungry, tres mas!
Watch our Birria recipe video and follow PS Seasoning's instructions for the best results. We added our own Jefe Abodo taco seasoning & rub for the best results, guaranteeing you mouth-watering Birria tacos.
Easy Birria Tacos Recipe
Rated 3.1 stars by 27 users
Category
Beef
Cuisine
Mexican
Servings
4
Prep Time
30 minutes
Cook Time
2 hours
It’s quitting time and time to eat! Our easy birria tacos recipe comes with a dipped and fried shell, packed with shredded honey adobo chuck roast and topped street style, will have you hoping it doesn’t take long for the next batch of tacos de birria to get off the grill and into your mouth. Come hungry, tres mas!
Ingredients
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3 Lb Beef Chuck Roast
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1/4 Cup El Jefe Adobo Honey Taco Seasoning & Rub
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5 Ancho Chilis
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3 Guajillo Chilis
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2 Chilis de Arbol
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1 Onion- Rough Chop
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6 Cloves Garlic
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12 Corn Tortilla Shells
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2 Cups Water
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3/4 Cup El Jefe Adobo BBQTaco Sauce
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2 Cups Beef Stock
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Toppings:
Diced White Onion, Chopped Cilantro
Directions
Toast the chiles in a sauté pan, over medium heat. No oil.
Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
Once a boil is reached, cover and allow this to steep for 15-20 minutes.
Generously season the chuck roast with El Jefe Taco Seasoning and sear off.
Place in the pressure cooker or instant pot.
Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
Strain the puree directly into the pressure cooker.
Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
Pressure cook for 1 hour and allow to naturally release pressure.
Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consomé for the dish.
Heat a large skillet over medium heat.
Dip a tortilla shell in the liquid and place in the skillet. Add meat to ½ of the shell, add cheese and then fold in half. Continue to cook until hot and melted.
Serve topped with diced onions and cilantro and with a side of consomé.
