Authentic home cooking from Spain, with US measurements. 
Birria Tacos
We were really excited to make this recipe for authentic Mexican street-style beef tacos with lots of cheese (Quesabirria), and tortillas grilled in their own broth. We hosted a meal at home with friends to enjoy them, served with consomé, taqueria salsas, pico de gallo, and more.
Birria Tacos
We were really excited to make this recipe for authentic Mexican street-style beef tacos with lots of cheese (Quesabirria), and tortillas grilled in their own broth. We hosted a meal at home with friends to enjoy them, served with consomé, taqueria salsas, pico de gallo, and more.
Open in Cookpad AppSteps
- 1
Roast the tomatoes, onion, and garlic in a skillet.
- 2
Soak the chiles in hot water until softened.
- 3
Blend everything together with salt, oregano, pepper, clove, and cumin to taste.
- 4
Return the sauce to the skillet and simmer to reduce and concentrate the flavors.
- 5
Meanwhile, cut the beef into medium pieces and sear in batches over high heat in the same pot you’ll use for cooking. Set aside each batch as you go.
- 6
Add the beef and bones to a pressure cooker, pour the sauce over, add a tablespoon of vinegar and about 4 cups (1 liter) of water, making sure not to exceed the maximum fill line.
- 7
Stir well, then cook under pressure for 50 minutes. Let the pressure release naturally for another 30 minutes.
- 8
Once done, remove the meat and shred it with two forks—it should fall apart easily.
- 9
To enjoy these tacos at their best, dip the tortillas in the beef broth and grill them.
- 10
Fill each taco generously with cheese and shredded beef.
- 11
Save the broth to dip the tacos and serve as consomé. You can freeze the meat and broth together or separately.
- 12
Serve hot with consomé, chopped onion, cilantro, and salsas.
- 13
Enjoy!
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