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A birria tacos recipe to make all your friends jealous. Leftover smoked brisket is used and provides big flavor in less time as traditional recipe.
Pre-smoked brisket is stewed slowly in a slightly spicy, savory, and delicious Mexican chili-based sauce. Stewed beef is stuffed in corn tortillas, dipped in stew sauce, and pan-fried to deliciousness. One bite, and you'll be begging for more of these.
MOOD MUSIC
BIRRIA INGREDIENTS
- Corn Tortillas
- Smoked Beef Brisket
- Dried Guijillo Chilis
- Black Pepper
- Kosher Salt
- Ground Cinnamon
- Paprika
- Ground Cloves
- Coriander
- Cumin
- Dried Oregano
- Cider Vinegar
- Garlic Cloves
- Yellow Onions
- Beef Broth
- Bay Leaf
COOKING INSTRUCTIONS
Make the Chili Puree
Place chills in a large glass container. Bring water to a boil then cover the chilis with the hot water. Let the chilis soak for 10-15 minutes. You may need to use a small plate to weight the chilis down to keep them submerged.
Once re-hydrated remove the stem and seeds then place the chilis in a food processor or blender. Add ¾ of the spices, garlic, vinegar, and ½ cup of water. Blend until smooth puree. Set aside.
Make the Stew
Turn instant pot settings to “Saute” on high until display reads “hot.” Add oil then saute the onions 3-4 minutes until translucent. Add brisket for a quick saute (1 minute).
Cancel saute settings. Add pureed chilis, beef broth, remaining spices, and bay leaf. Close lid and pressure cook for 10 minutes. Allow pressure to release naturally.
Using two forks shred the brisket in the sauce.
Make the tacos
Heat the tortillas then dip them one at a time into the stew giving them a good soaking.
Lay tortillas flat on a plate. Add stewed brisket to the tortillas to make the tacos. Dress based on your preferences. I used pickled red onions, cilantro, and shredded oaxacan cheese.
Fold the tortillas into tacos along with your favorite toppings like cheese, pickled red onions, and cilantro then fry in a skillet about 2-3 minutes per side.
Serve the tacos with the stew as a dip.
BIRRIA TACOS COOKING CONSIDERATIONS AND TIPS
Go with corn tortillas for these tacos!
Smoking your own brisket is an option, but save the time and the effort by visiting your favorite local barbecue spot for brisket.
Dried guijillo chilis have become fairly accessible in most mainstream stores. They’re usually in the aisle for hispanic ingredients or occasionally in produce with fresh chilis. Ancho chilis can be used along with or in place of.
Feel free to cook these using traditional stovetop method. Follow the same steps and just go for a longer cook time at slow and low heat.
Beef shanks or short ribs are frequently used to make Birria tacos if you want to make without the smoked brisket.
Save the leftover stew broth, as it's golden! Use it as a topping for rice, as a gravy for biscuits, or sauce for meatballs.
These are my main entree after a starter soup like this creamy delicious Colombian seafood stew.
MORE LEFTOVER BRISKET RECIPES
For other taco recipes try either these Air Fryer Snapper Tacos or Mexican Street Tacos
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Equipment
- instant pot
Ingredients
For the Tacos
- 6 Corn Tortillas
- ½ lb Smoked Beef Brisket
For The Chili Puree
- 6 Dried Guijillo Chilis
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ½ tablespoon Paprika
- ½ teaspoon Ground Cloves
- ½ teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- ⅓ cup Cider Vinegar
- 4 Garlic Cloves
- 1 medium Yellow Onions
- 1 quart Beef Broth
- 2 Bay Leaves
Toppings
- Pickled Red Onions
- Cilantro
Instructions
Make the Chili Puree
- Place chills in a large glass container. Bring about 4 cups of water to a boil then cover the chilis with the hot water. Let the chilis soak for 10-15 minutes. You may need to use a small plate to weight the chilis down to keep them submerged.
- Once the chilis are re-hydrated remove the stem and seeds then place the chilis in a food processor or blender. Add ¾ of the spices, garlic, vinegar, and and ¼ - ½ cup of water. Blend until smooth puree. Set aside.
Make the Stew
- Turn instant pot settings to “Saute” on high until display reads “hot.” Add oil then saute the onions 3-4 minutes until translucent. Add brisket for a quick saute (1 minute).
- Cancel saute settings. Add pureed chilis, beef broth, remaining spices, and bay leaf. Close lid and pressure cook for 10 minutes. Allow pressure to release naturally.
- Using two forks shred the brisket in the sauce.
Make the tacos
- Heat the tortillas then dip them one at a time into the stew giving them a good soaking. Lay tortillas flat on a plate. Add stewed brisket to the tortillas to make the tacos. Dress based on your preferences. I used pickled red onions, cilantro, and shredded Oaxacan cheese. Fold the tortillas into tacos and then fry in a skillet about 2-3 minutes per side.
- Serve the tacos with the stew as a dip.