Place the tortilla on the hot griddle and add shredded meat and cheese on top. Dip one tortilla into the consommé, making sure it coats nicely with the oil on both sides. And also keep the birria consommé on the stove over low heat. TIP: Keep the meat covered with foil to prevent it from drying out. Since it will be very tender, it won’t take you more than a few minutes to do this step. Use a large and sharp knife and chop the meat. Remove the meat from the pot and place it on a cutting board.
Place meat and marinade in the slow cooker pot, pour water enough to cover slightly the meat, and season with salt.Cook at high pressure for 50 minutes, then naturally release the steam while you finish preparing the toppings for birria tacos.Place the meat and marinade in the pot, add water just to cover about 1 inch above the meat, then add salt.Add salt and enough water to cover it for about 1.5-inches.Ĭook over medium-high heat for about 2 hours or until the meat is nicely tender. Place the meat in a large pot along with the marinade. Now, there are a few methods for cooking the meat, I did it in the stovetop but you can use any of the methods I listed below. Turn the meat until nicely coated, then cover with cling film and allow to marinate for 2-3 hours or overnight. Place meat in a large bowl or baking dish and pour over the sauce. Leave to soak for 10 minutes.ĭrain chili peppers and add them to a blender along with the spices, vinegar, tomatoes, onions salt, and one cup of water. Remove the stem from the chilies, cut them longwise, and remove the seeds.Īdd the chilies to a bowl and cover with hot water. Chopped nicely, you will use it for tacos and consommé. Oaxaca and Asadero are good options or use any melty cheese available to you. Use corn tortillas, flour tortillas get too soggy after dipping in the broth. Vinegar: Use white or apple cider vinegar.Spices: Garlic cloves, black peppercorns, dried oregano, dried marjoram, bay leaves, cumin seeds, ground ginger, cinnamon stick, and whole cloves.
You can find those dried chilies at Mexican local and online stores, or on Amazon. Chiles: Guajillo, pasilla, and ancho chiles.Meat: Chuck beef is what is mostly recommended for the stew, but because you’ll need some oil to make the tacos, I strongly suggest using some fatty cut such as short ribs as the bones adds also lots of flavor to the broth.
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