birria sauce

Birria de Res for Birria Tacos is easily made using your pressure cooker or Instant Pot! Perfect for the warmer months, this instant pot birria recipe makes the most flavorful, tender beef for birria tacos in no time without heating up your kitchen! Use the shredded beef to make juicy, drippy, pan-fried birria quesatacos dipped in that savory birria broth.

The Best Instant Pot Birria

neutral, high smoke point oil (grapeseed, vegetable, canola, etc)

lbs boneless chuck roast,

lbs short ribs, English cut

water broth

white onion,

garlic,

guajillo chile peppers,

ancho chile peppers

black peppercorns

cumin seeds

coriander seeds

ceylon cinnamon

Mexican oregano, fresh or dried

½ teaspoon smoked paprika

chipotle peppers

tomatoes

bay leaves

apple cider vinegar

beef broth

Bring the meat to room temperature for about...

Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.

Turn the Instant Pot or electric pressure cooker...

Turn the Instant Pot or electric pressure cooker onto Saute and once it says 'HOT', add your high heat oil. When the oil is shimmering hot, add the chuck roast, making sure not to crowd the pot, and sear on all sides until browned. Repeat with the short rib until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.

Destem and deseed the dried chilies by gently...

Destem and deseed the dried chilies by gently rolling the pods to loosen up the seeds inside. Cut the stems off and shake the seeds out of the pods.

In a medium fry pan or skillet, dry...

In a medium fry pan or skillet, dry toast the whole spices and chiles: the cumin seeds, coriander seeds, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about a minute or two.

In the Instant Pot on Saute on the...

In the Instant Pot on Saute on the highest power and when it says 'HOT' add the toasted spices and dried chiles, the large white onion quarters, garlic cloves, and oregano then pour enough cold water in to cover everything. Let it simmer for about 15 minutes. This can also be done on the stove top in a large pot over medium heat.

Pour through a mesh strainer and discard the...

Pour through a mesh strainer and discard the most of the liquid (save 1 cup of it!) and discard the cinnamon stick, then transfer all the solids, the smoked paprika, the chopotle peppers with the adobo, the pureed tomatoes, and the reserved cup of liquids to a high powered blender. Blend until nice and smooth.

Add the meat, the blended sauce, the bay...

Add the meat, the blended sauce, the bay leaves, apple cider vinegar, and the beef broth back into the Instant Pot. Lock the lid on for pressure cooking, set the Instant Pot to 'MANUAL' for 60 minutes and let the birria pressure cook.

When time is up, let the Instant Pot...

When time is up, let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the venting knob for a quick release of the rest of the pressure.

Remove the meat from the consomme, shredding all...

Remove the meat from the consomme, shredding all of it with forks and removing the bones and bay leaves.

Use a large spoon to skim some of...

Use a large spoon to skim some of the fat off the top of the consomme and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.

Pour some of the consomme into a small...

Pour some of the consomme into a small serving bowl and add the chopped cilantro.

Heat a nonstick pan to medium heat. Use...

Heat a nonstick pan to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat into the hot nonstick pan and add a little birria meat and Oaxaca cheese to one side, fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.

Move the cooked birria quesataco to a serving...

Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.

Reserve the rest of the birria meat and...

Reserve the rest of the birria meat and the consomme in airtight containers in the fridge for up to five days, with the fat. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Learn how to make homemade birria sauce, also known as birria consome. It is spicy and smoky and makes the most delicious birria when combined with beef or chicken. Perfect for stew, tacos, enchiladas, and more.

Birria Sauce (Birria Consomé)

guajillo peppers (seeded)

ancho chiles (seeded)

chiles de arbol (seeded)

white onion, chopped (large pieces)

Roma tomatoes, chopped (large pieces)

garlic

tsp kosher salt (more

tsp Mexican oregano (or regular)

tsp cumin

coriander

tsp black pepper

cinnamon

cloves

chicken broth (or beef)

Toast the chilies.

Cut the dried chiles with a knife or scissors. Remove the seeds and stem. Then heat a cast iron or heavy skillet over medium-high heat. Add the chiles in a single layer in a heavy sauce pan for 3-4 minutes until fragrant and puffing up.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-1_0.mp4

Saute the onions, garlic, and tomatoes.

Add the onions, garlic cloves, and tomatoes to the pan. Cook for 5-6 minutes, stirring often.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-2_0.mp4

Rehydrate the dried chilies with broth.

Add the spices to the pan (kosher salt, oregano, cumin, coriander, black pepper, cinnamon, and cloves). Stir and cook for one minute. Add the broth to the pan. Scrape any browned bits off the bottom of the pan. Add the broth and bring to a simmer. Cover and simmer over low heat for 20-30 minutes until the chiles are soft and pliable.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-3_0.mp4

Blend until smooth.

Add everything in the pan to a blender or use an immersion blender. Blend until smooth.

https://www.slenderkitchen.com/sites/default/files/steps/birria-sauce-step-4.mp4

Your recipe looks very interesting, one question though, to your knowledge, can it be canned by a water bath process? If I make this, I’d like to make a lot.

Absolutely phenomenal recipe, i take the consomme and thin it down just a tad further and braise a whole brisket in it. Definitely a game changer.

https://content.jwplatform.com/videos/DNYNt6yn-720.mp4

This homemade birria sauce, also known as birria consomé, is spicy and smoky. It makes the most delicious homemade birria when combined with beef or chicken. Perfect for stew, tacos, enchiladas, and more. 

Top 3 birria sauce recipes from across the web

The most viewed birria sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Instant Pot Birria

Vegan Birria Tacos with Consommé

Birria Sauce (Birria Consomé)

Top 3 birria sauce recipes from across the web

The most viewed birria sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Instant Pot Birria

Vegan Birria Tacos with Consommé

Birria Sauce (Birria Consomé)

The most viewed birria sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine