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Mexican Street-Style Birria Tacos
Embark upon a culinary adventure with our Mexican Street-Style Birria Tacos, loaded with succulent beef chuck cooked in a rich adobo sauce, melty quesadilla cheese, and charred tortillas all topped with fresh onion and cilantro. A side serving of tangy lime and spicy árbol salsa delivers that final,...
4
1 hr 15 min
TOTAL TIME
440
CALORIES
$1.56
PER SERVING
Ingredients
COOKING
15 SERVINGS
water
MEAT PREP
2 lbs chuck beef
CONDIMENTS
1 cup chile de árbol salsa
TACO TOPPINGS
1/2 cup fresh cilantro
minced
CONDIMENTS
4 whole limes
sliced into wedges
TACO TOPPINGS
1 cup chopped onions
MEAT PREP
1 1/2 cups mexican adobo sauce
TACO TOPPINGS
2 cups quesadilla cheese
Directions
MEAT PREPARATION
15 min
PREP TIME
1 hr
COOK TIME
1 hr 15 min
TOTAL TIME
1
Submerge the chuck beef in water until it just covers the meat; add the Mexican Adobo Sauce, and mix well. Season with salt.
COOKING
2
Set your Instant Pot to high pressure and cook the meat for 50 minutes.
3
Allow the steam to release naturally while preparing the toppings.
TACO PREPARATION
4
Transfer the cooked meat to a cutting board and finely chop.
5
Skim the fat from the top of the birria (the cooked meat liquid), and put it aside.
6
On a smoking-hot cast-iron skillet, dip the corn tortillas into the skimmed fat and place on the skillet.
7
Add ample amounts of quesadilla cheese and chopped beef to the center of the tortilla, then fold into a half-moon shape.
8
Continue cooking the tortillas until they become slightly crispy and charred on both sides.
SERVING
9
Transfer the tacos to a serving platter. Carefully open each one and sprinkle in chopped onions and minced cilantro.
10
Serve immediately with lime wedges, a bowl of the birria broth, and chile de árbol salsa on the side.
Health Info
Macros
37g
CARBS
21g
FAT
21g
PROTEIN
Contains these allergens
MILK
WHEAT
2 Recipes for Birria Tacos
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