15 min
PREP TIME
3 hr
COOK TIME
13
INGREDIENTS
Servings: 6
INGREDIENTS
- Sauce
- 5 Guajillo whole chili pods, stemmed and seeded
- 3 1/2 boiling water
- 2 packages Cholula® Flavoured Seasoning Mix Smoky Chipotle Taco Medium
- 1 tablespoon (15 milliliters) Cholula® Original Hot Sauce
- 1 can (14.5 ounces/411 grams) diced tomatoes, undrained
- 1 medium white onion, chopped
- 1/4 cup (60 milliliters) white vinegar
- Tacos
- 3 pounds (1 1/2 kilograms) beef chuck roast, cut into 2-inch (5-cm) cubes
- 1 Club House® Cinnamon Stick
- 16 corn tortillas, warmed
- 4 cups (1 liter) shredded Monterey Jack cheese
- Chopped fresh cilantro
- Fresh lime wedges
INSTRUCTIONS
- 1 Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth.
- 2 Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.
- 3 Preheat oven to 350°F (180°C). Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven.
- 4 Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup (250 ml) of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)
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5
To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup (60 ml) cheese and layer with about 1/4 cup (60 ml) of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.
Test Kitchen Tips:
•Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup (250 ml) fresh lime juice (from about 12 limes), 1 tablespoon (15 ml) kosher salt and 1 tablespoon (15 ml) sugar in a tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature for at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.
•To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1. PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL. SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.) DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. CONTINUE as directed in Step 5.
•To keep Birria Tacos warm while you assemble, place prepared tacos on a sheet pan and place in a 200°F (100°C) warm oven until you’re ready to serve.
