Birria Tacos Recipe

The below is a sponsored post.

With my very first Farm Link Hawaii haul, I actually made Birria Tacos (something I never thought I would ever attempt to make!).

I was very proud of myself, because it turned out quite good!  It was a lot spicier than I expected it to be, but the kids ate it up, which is all that matters.

Birria Tacos

Ingredients:

• 2 lb beef stew meat
• 3 dried El Guapo Whole California Chili Pods
• 1 7 oz can chipotle peppers in adobo
• 1/4 cup vinegar
• 2 tomatoes (blanched, peeled, chopped, blended, seeds strained)
• 5 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1-2 T oil
• 1 medium onion, diced
• 1 cinnamon stick
• 2 bay leaves
• 6 whole cloves
• chicken stock to cover
• 4" corn or flour tortillas (about 12-14 pieces)
• Toppings / accompaniments: diced onions, chopped cilantro, gouda, limes

Directions:

1. Season both the beef with salt and pepper. Set aside.
2. Bring a large pot of water to a boil and then remove from heat. Soak the Chili Pods for 15 minutes. Cut off stem and remove and discard seeds.
3. Add Chili Pods, chipotle peppers, vinegar, tomatoes to a blender, and blend until smooth.
4. Marinate the meats for a minimum of two hours or up to overnight.
5. In a skillet, add 1-2 T oil and saute onions on medium heat until golden and transulscent, approximatley 6-8 minutes.  
6. Add the meats, marinade, bay leaves, cinnamon stick, and cloves to a pressure cooker. Cover with chicken broth, then pressure cook on high for 40 minutes.
7. Remove the meat from heat and shred. 
8. Warm up some tortillas, add the shredded meat, then dip the tortillas back into the stew.
9. Fry over medium heat on a nonstick skillet. 
10. Add toppings.

Thank you to Chef Brian at Na`au for the original recipe (I made some minor tweaks).

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