Easy Birria Tacos

By Cafe Delites · 180 min

Ingredients

Instructions

1. Slice the onion, quarter the tomatoes and crush the garlic. Remove the seeds and veins from the chiles.
2. In a dry pan over medium heat, toast the cumin, cloves, oregano and cinnamon for about 5 minutes, until fragrant.
3. If the meat is refrigerated, bring it to room temperature first. Brown the meat in the oil.
4. In the same oil, fry the garlic until golden brown, then add the onion and cook until translucent. Add the tomatoes, chiles and toasted spices, and simmer for 10 minutes.
5. Blend until smooth, then strain for a silky sauce. Season with salt to taste.
6. Put the meat and sauce in a pressure cooker, add the water mixed with the bouillon powder, and cook on medium-high for 72 minutes. Release the steam carefully.
7. Remove the meat and shred it, then return it to a pan with two scoops of sauce. Season with salt and pepper to taste and fry over medium-high heat until coated.
8. Sprinkle the cheese into a non-stick pan. Dip the tortillas in the sauce and place them over the cheese. Cook for 1 minute on each side.
9. Fill the tortillas with the meat, fresh onion and cilantro, and serve with the dipping sauce.

Summarized from Cafe Delites's video. Watch it for the details.

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