mexican birria tacos

Birria tacos, also know as quesabirria tacos are a popular Mexican street food. Those tacos are so simple, yet delicious.

Birria Tacos

½ lb chuck beef (read notes)

Mexican adobo sauce

quesadilla cheese (shredded)

salt (as needed)

corn tortillas

onion (chopped)

cilantro (chopped)

limes

chile de árbol salsa

Place the meat into your instant pot. Pour over the adobo sauce and mix to coat very well the meat.

Add enough water to slightly cover the meat for about one inch. Add salt to taste.

Set your instant pot to high pressure and cook for 50 minutes.

Natural release the steam while you finish preparing the toppings and salsa.

Make the quick birria

Place the meat in the pot, pour the adobo sauce and mix well. Pour water enough to cover slightly the meat and add salt.

Cook at low for 8 hours or at high for 6 hours.

Using the crockpot

Remove the meat from the pot, place it on a cutting board and chop it nicely.

Skim the grease off the top from birria and set aside.

Heat a cast iron skilled or a non-sticking pan until smoky. Take one tortilla and quickly dip it into the grease you skimmed.

Place 2-3 tortillas (previously dipped in birria grease) on the skillet and heat for about 30s flipping them two or three times.

Put a generous amount of cheese and shredded beef in the middle of each tortilla then fold the tortilla into an half-moon.

Keep cooking, until tortillas are lightly crispy and charred on both sides.

Make the birria tacos

Place tacos on a serving platter, carefully open them a little and add some onions and cilantro in the middle.

Serve immediately with lime wedges, a small bowl of the birria broth and chile de arbol salsa on the side.

Serve

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. 🌮🇲🇽

Top 2 mexican birria tacos recipes from across the web

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Birria Tacos

Vegan Birria Tacos with Consommé

Top 2 mexican birria tacos recipes from across the web

The most viewed mexican birria tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Birria Tacos

Vegan Birria Tacos with Consommé

The most viewed mexican birria tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine