They are like a mild-medium pepper and don’t add any heat, so you don’t have to worry at all.
These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store (if you live in America). But, since she’s not cooking, we ended up with a sirloin. I prefer meat that’s a little on the lean side for tacos, so I mixed it up with a cheap roast like sirloin, but if Steph had her way, she would use short ribs. You can, and should, mix up another cut as well for texture and variety. For the ultimate birria tacos, use a good beef shank. Let me know in the comments if you end up trying this out. This recipe as given didn’t fit in our smaller slow cooker, so I halved it, but I think it will fit a standard sized slow cooker just fine. What I did was pop all the ingredients into the slow cooker and set it to low for 8 hours. It didn’t seem to make much of a difference. My solution was to just skip that step entirely. The only hard part of making this in a slow cooker is sauteing the onions. Instead, cover the dutch oven and set it on as low heat as possible on your stove, or alternatively, pop it in a 200✯ oven for 4-6 hours. Follow the instructions all the way until you close the lid of the Instant Pot. To cook this in a dutch oven, you’ll need a fairly large dutch oven. But, regardless of how you make this, it’ll come out absolutely delicious, so pick whatever method is best for you. Those yummy smells that fill up your house when you slow cook for hours? Those are flavor particles, and that means that’s flavor that’s not in your soup.
You can make this stew any way you like, but I prefer it in the instant pot because it’s so much faster, and keeps more of the flavor locked inside the dish. Once you bite into a crisp fried taco shell, you’ll never go back. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Tacos are good but very few people who don’t live in the southwest know that tacos only become truly transcendent once you cook the tortilla in fat. It’s really in dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step. The best birria tacos are dipped in the stew and then fried to crispy gloriousness Beef is also the safer choice for crowds, but if you’re an adventurous eater and want to go with goat, you should totally go(at) for it! The recipe remains the same, just switch out the beef shank and sirloin for goat and have at it. While birria is traditionally made with goat, for most of us it’s easier to get beef so that’s what I’ve gone with here. But unlike most fad foods, Birria tacos are so good you’ll be making them every week. They blew up after that, and the rest is history. Someone had the bright idea to stuff this beefy goodness into a taco shell, and then dip the whole mess into the stew and fry it up. What are Birria Tacos?īirria tacos, if you haven’t heard of them yet all over social media and the internet, is traditionally an addictive sweet, sour, slightly spicy, and utterly savory Mexican beef or goat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. It was so good and so simple I think this just jumped to the top of my list for all of our future taco nights. While my go-to tacos are al pastor, carnitas, carne adovada, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights.
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