Birria Tacos

Birria tacos are some of my favorite tacos to make but they usually are time consuming because some variations get slow cooked for several hours but I tried to expedite it by pressure cooking it and it still resulted with the same depth of flavor and just as tender as if it was slow cooked.

ingredience

barbacoa

1. 2lb chuck roast

2. half an onion diced

3. 5 cloves of garlic

4. 3 guajillo chilles

5. 2 beef bouillon cubes

6. 2 cups of water

7. juice of 1 lime

8. 1 cinnamon stick

9. 1 bay leaf

10. salt and pepper

11. flour for dredging

    procedure

    1. dissolve bouillon cubes in the 2 cups of water

    2. boil guajillos to rehydrate

    3. in a blender combine the garlic and rehydrated guajilos with 1 cup of the broth and blend until smooth

    4. cut chuck roast into thick fillets

    5. season fillets with salt and pepper then dredge in flour

    6.in a skillet on high heat, cover the bottom of the pan with olive oil and get a nice sear on both sides of fillets but do not cook fully

    7.place the seared meat into your pressure cooker, pour over the pepper and garlic liquid ,the rest of the broth, cinnamon stick, bay leaf, lime juice and half a diced onion

    8. Pressure cook for 1 hour

    9. shred cooked meat with a fork

    10. to assemble tacos fill corn tortilla with oaxa cheese(mozzarella also works), shredded beef, cilantro and onions

    11.cook tacos in in an oiled skillet till crisp on both sides

    12. serve and enjoy