How To Make Juicy Birria Tacos At Home

Ingredients

• 3 pieces Dried Ancho Peppers (stem removed, seeds discarded)
• 2 pieces Dried Guajillo Peppers (stem removed, seeds discarded)
• 2 pieces Chipotle Peppers in Adobo Sauce (plus 2 tbsp adobo sauce)
• 0.5 medium Onion (peeled and roughly chopped)
• 4 pieces Garlic Cloves (peeled)
• 1 tsp Ground Cumin
• 0.5 tsp Ground Cinnamon
• 1 tsp Dried Oregano
• 1 tbsp Apple Cider Vinegar
• 1 cup Water (reserved from boiling the peppers)
• 3.5 lb Beef Chuck Roast (trimmed, cut into 4 large pieces)
• 2 tbsp Olive Oil (for searing and skillet)
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 cup Beef Broth
• 2 pieces Bay Leaves
• 2 cup Mozzarella Cheese (shredded)
• 0.25 cup Fresh Cilantro (chopped)
• 0.25 cup Fresh Parsley (chopped)
• 8 pieces Corn Tortillas (small, 6‑inch)

Instructions

1. Prep Dried Peppers

   Remove stems and seeds from the ancho, guajillo, and chipotle peppers, then give them a quick rinse.

   Time: PT10M

2. Soften Peppers

   Place the cleaned peppers in a large pot, cover with water and bring to a boil. Boil for 5 minutes until softened.

   Time: PT5M

   Temperature: 212°F

3. Blend Birria Sauce

   Transfer the softened peppers to a blender. Add half a medium onion, 4 garlic cloves, 1 tsp cumin, ½ tsp cinnamon, 1 tsp dried oregano, 2 chipotle peppers with 2 tbsp adobo sauce, 1 tbsp apple cider vinegar, and 1 cup of the pepper‑boiling water. Blend until smooth.

   Time: PT5M

4. Strain Sauce

   Pour the blended mixture through a fine mesh strainer into a bowl, using a spoon to press out as much liquid as possible.

   Time: PT2M

5. Prepare Beef

   Trim excess fat from the 3.5 lb chuck roast, cut into four large pieces, pat dry with paper towels, then season generously with salt and pepper on all sides.

   Time: PT10M

6. Sear Beef

   Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add the beef pieces, searing each side until a deep brown crust forms (about 4 min per side).

   Time: PT8M

   Temperature: 375°F

7. Combine in Pressure Cooker

   Transfer the seared beef to the pressure cooker. Add the strained birria sauce, 1 cup beef broth, and 2 bay leaves. Stir gently to coat the meat.

   Time: PT3M

8. Pressure Cook

   Seal the pressure cooker and set to high pressure for 60 minutes. Allow natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT1H13M

9. Shred Beef

   Remove the beef pieces to a large bowl. Using two forks or a potato masher, shred the meat until it falls apart easily.

   Time: PT5M

10. Assemble Tacos

    Heat a clean cast‑iron skillet over medium heat, drizzle a little olive oil, and lightly toast each tortilla for 30 seconds per side. Spread a thin layer of birria sauce on the tortilla, sprinkle shredded mozzarella, add a generous mound of shredded beef, then top with chopped cilantro, parsley, and a sprinkle of diced onion. Fold and cook another 1‑2 minutes until the cheese melts and the tortilla is crispy.

    Time: PT10M

    Temperature: 350°F

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g