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Brisket Birria Tacos
3 h 30 minServes 8Nutri-Score C€€€
C
3 h 30 min
3 h 30 minBrisket Birria Tacos
what you need
Ingredients
chili peppers (stems removed)Produce60 g- chili de arbol (for heat)Produce20 g
- green onion (roots included, roughly chopped)Produce60 g
garlic (one large clove, peeled)Produce1 piece
chipotle sauce (about half a bottle)Pantry120 ml
lime (juiced)Produce2 pieces- fresh cilantro (half a bunch)Produce40 g
Modelo beerBeverages355 ml
beef brisket flat (cut into chunks)Meat1.5 kg
beef tallow (a couple of big scoops)Other60 g- corn tortillasBakery16 pieces
shredded cheese (for melting)Dairy200 g
onion (finely chopped, for garnish)Produce1 piece
per serving
Nutrition
558kcal
- Carbs
- 26 g
- Proteins
- 40 g
- Fat
- 33 g
what you’ll use
Tools
Blender
Pressure cooker- Grill
Colander
Tongs
step by step
Method
- Step 1
Prepare the chile marinade
- Add the chili peppers, chili de arbol, green onion with roots, garlic, chipotle sauce, lime juice, cilantro and beer to the blender
- Push the cilantro down and blend until smooth
- Step 2
Cut the brisket
- Cut the brisket flat into smaller chunks so it absorbs more flavor
- Step 3
Pressure cook the brisket
- Place the brisket chunks in the Instant Pot
- Pour in the blended chile juice and add the beef tallow
- Put the lid on and cook for two hours, then let it sit for one hour
- Step 4
Shred and strain
- Remove the meat and set it aside
- Drain the chunks out of the juice, keeping the juice for dipping
- Step 5
Build the tacos
- Heat the griddle and add the meat
- Dip the tortillas in the fat on the griddle and lay them down
- Scoop some juice over the meat and chop it up
- Flip the tortillas, add the meat and top with cheese
- Turn off the heat and let the cheese melt
- Step 6
Serve
- Top the tacos with onion, cilantro and a squeeze of fresh lime
- Dip in the reserved consommé
most cooked first