Easy Birria Tacos Recipe

Directions

1. Toast the chiles in a sauté pan, over medium heat. No oil.

2. Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.  

3. Once a boil is reached, cover and allow this to steep for 15-20 minutes. 

4. Generously season the chuck roast with El Jefe Taco Seasoning and sear off. 

5. Place in the pressure cooker. 

6. Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth. 

7. Strain the puree directly into the pressure cooker. 

8. Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered. 

9. Pressure cook for 1 hour and allow to naturally release pressure. 

10. Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consomé for the dish. 

11. Heat a large skillet over medium heat. 

12. 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. 

13. Serve topped with diced onions and cilantro and with a side of consomé.