Mama Tee's Birria Tacos

This classic Mexican dish is made with seasoned slowcooked beef, infused with chilies and spices, topped with gooey cheese, crisped in a tortilla, and served with that flavorful consommé for dipping.

Yields: About 8-10 servings

Prep Time: 30 minutes, plus 2 hours or overnight marinating

Cook time: 45 minutes (Instant Pot) or 4-6 hours (Crock Pot) + 10 minutes to sear

Special Equipment: Instant Pot or Crock Pot,

Ingredients

• 1.5 lbs beef shank

• 1 lb sirloin

• 3 dried guajillo peppers

• 1 can chipotle peppers

• ¼ cup vinegar

• ½ cup tomatoes

• 5 cloves garlic

• 1 tsp dried oregano

• ½ tsp smoked paprika

• 1 tsp cumin

• 1 medium onion

• 1 cinnamon stick

• 2 bay leaves

• 6 whole cloves

• 1 quart chicken stock

• 18-24 four inch flour tortillas

• 1 medium onion (for topping)

• 1 bunch cilantro

• 1 cup Mexican cheese blend

Directions

1. Prepare the peppers: Bring a large pot of water to a boil, then remove from heat. Soak dried guajillo peppers for 15 minutes.

2. Marinate the meat: Cube the sirloin and season both the steak and shank with salt and pepper. Blend the marinade ingredients (soaked peppers, chipotle peppers, vinegar, tomatoes, garlic, oregano, paprika, and cumin) into a smooth paste. Marinate the meats for at least 2 hours or overnight.

3. Cook the meat: In a pot or Instant Pot, sauté onions until golden. Add the marinated meats, bay leaves, cinnamon stick, and cloves. Cover with chicken broth and cook on high pressure for 45 minutes (or simmer on low heat for 4-6 hours).

4. Shred the meat: Once cooked, remove the meat, shred it, and discard the bones.

5. Prepare the tacos: Dip tortillas in the stew, then fill them with shredded meat, cheese, and optional toppings. Fry in a skillet over medium heat until crispy.

6. Serve: Enjoy with a side of consommé for dipping, garnished with onion and cilantro.