OMG - Birria Tacos

[Kali]

meat done faster in pressure cooker or braise until tender in crock pot or on stove/in oven

Ingredients:

1 boneless beef Chuck Arm Roast (arm, shoulder, or blade), about 2-1/2 pounds
3 dried guajillo chiles, seeds removed
1 Spanish onion, diced
1 cup crushed tomatoes
1 cup low sodium beef broth
1/2 cup chipotle peppers in adobo sauce
1 tablespoon garlic
3 teaspoon chile powder
3 teaspoon smoked paprika
2 teaspoon Mexican oregano
2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 bay leaf
1 cinnamon stick
1 tablespoon olive oil
8 corn tortillas
3 tablespoons Cotija cheese

Cooking:

In a 6-quart electric pressure cooker add in beef Chuck Arm Roast, guajillo chiles, onion, crushed tomatoes, beef broth, chipotle peppers, garlic, Chile powder, smoked paprika, oregano, pepper, cloves, bay leaf and cinnamon stick. Close and lock pressure cooker lid. Stew on high-pressure setting on the pressure cooker; program 80 minutes on pressure cooker timer. Once the timer goes off continue to cook for another 20 minutes to release the pressure naturally. Use quick-release feature to release any remaining pressure; carefully remove lid.
Remove Roast and set aside; remove chiles, bay leaf and cinnamon stick; discard. Next shred the roast and remove any unwanted fat.
Heat non-stick skillet over medium-high heat until hot; add olive oil. Dip both sides of the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for 30 seconds to 1 minute and then flip over. Add some of the shredded beef, and cheese. Fold over and cook until pan-fried on both sides, about 1 to 2 minutes. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.

lots more recipes - https://www.beefitswhatsfordinner.com/recipes

[Mr.Bill]

1. I've had some of that.

Lots of ingredients, lots of work, but very good.

[Kali]

2. seems like an awful lot of chipotle for a couple lbs of meat

and I would skip cinnamon and cloves but the rest looks pretty tasty.

[Retrograde]

3. Keep the cinnamon and cloves

they're traditional in Mexican cooking, and reflect the melding of ancient Mexican and Spanish cuisines. They don't predominate, and give a slight tang to the sauce.

IMHO, it needs more peppers, other than the chipotles (which I find tend to overwhelm a dish): other recipes I've seen use a mix of dried chiles - guajillo, ancho, dried New Mexico or California chiles. But there are a lot of ways to make birria, and all of them right.

Another recommendation: make a large amount and freeze most of it in one-meal portions, so you'll literally have some for a rainy day!

[Kali]

5. yeah I can handle reduced amounts in North African dishes but I seem to be hypersensitive to

cinnamon especially.

agree with the overwhelming nature of chipotles, and smoked paprika would be kind of redundant in there too.

[Buzz cook]

4. Had Birria first

From a taco truck in Vancouver Wa. Great stuff with lots of flavor.
Had it again from a truck in Seattle. Still good but my usual pastor was better.
If I find a place close that's as good as the first time it'll be my regular filling.

The peppers in adobo sauce, is that a canned thing?

[Kali]

6. I can find chipotles in adobo

both canned and in glass jars. also dried, obviously sans sauce.
pastor has an interesting history in Mexico. also yum.