Birria Beef Tacos

Ingredients

5 cloves garlic (Backstage Farm)

1 bunch cilantro

1 bunch scallions (Triple Chick Farm)

1/4 cup chili powder (Gryffon Ridge Spice Merchants)

1/4 cup cumin (Gryffon Ridge Spice Merchants)

1/8 cup black pepper

1/8 cup salt

2 guajillo chiles, or chipotle peppers (from can)

1 cup white vinegar

1 chuck roast (Springdale Farm & Creamery)

12 small tortillas (Tortillería Pachanga)

1/2 cup cotija cheese

1 medium-sized onion

salsa, lime, sour cream for garnish

Instructions

 

1.Cut beef into 1 1/2 inch cubes with a little fat trimmed

2.Dice all remaining ingredients

3.Add beef to pressure cooker, add remaining ingredients and spices

4.Cook for 1.5 hours

5.Once cooked, remove beef from pressure cooker with tongs and place into large bowl. Pour remaining liquid from pressure cooker into a separate bowl. This will serve as a consomé sauce.

6.Dip tortillas into the consomé sauce, then gently place them onto a hot oiled pan until gold and crispy.

7.Add 1bs cotija cheese and sprinkle red onion onto tortilla. Wait for cheese to melt, then gently fold the tortilla and press with a spatula.

8.Repeat steps 6-7 until desired amount of tacos is met. Dip in remaining consomé sauce, top with salsa, sour cream, and lime juice.