I live on a military base overseas, where we have literally no restaurants… This recipe makes me feel like I’m back in the states!! turns out perfect every time
Oh nice, I was going to use Bay Leaf, and I've seen recipes using clove. I was going to use bay leaf and a carrot. Maybe I'll try a dash of clove as well for good measure
I've been wanting to make these tacos for quite some time now, and with so many recipes, I didn't know which way I wanted to approach it. After countless hours of watching different recipes, I've decided on this one specifically with a small tweak. I'm going to add bay leaf and carrot to the pot before pressure cooking. Looks simple and delicious. Can't wait to try
So I'm in a time crunch my local Mexican supermarket is closed only place near that has the pods and I have to compensate the guajillos with chipotles in adobo. Can anyone help me figure out a ratio? I'm about to run some tests in the meantime. But because these peppers are softened already do I skip the simmering in broth step? Would I just add the broth and cleaned peppers right to the blender? Any help would be Divine ❤
I can help you with those😋.I have a beef shank, would the same time frame used to pressure cook this cut like with the chuck? It’s easy to over cook in these pots I find. It’s a leaner cut of meat.
Hello! I am going to make birria tacos today for the first time. I know people use different chiles. I have guajillo and chile de árbol. Can I add the Chile de árbol to your recipe? I never used dry chiles and don't know which are spicy. I'm a Puerto Rican trying to make Mexican food. My family loves Mexican food. 😊 Thanks for your recipes!
I’ve made these twice and need help. They were awesome but….first time I only had flour tortillas so I used those. They got really soggy during the fry it process to the point they had to be eaten with a fork. I tried them again the next week (yes they were that good) and this time I used corn tortillas and the same way. Help please.
I thought tacos, burgers, kebaps, etc. were meant to let you eat greasy meat and sauces with your fingers and not get dirty hands in the process. Why then would you dump the isolating part (the taco in this case) into goo before eating?
I was hoping someone would make Birria tacos in an instant pot. Just got mine,i can't wait to try this. Thank you.
Made these last night and they were the BEST homemade birria tacos ive ever made. Thank YOU!
I live on a military base overseas, where we have literally no restaurants… This recipe makes me feel like I’m back in the states!! turns out perfect every time
Simple and good recipe. The only thing i add as well is some clove, allspice, and bay leaf
Oh nice, I was going to use Bay Leaf, and I've seen recipes using clove. I was going to use bay leaf and a carrot. Maybe I'll try a dash of clove as well for good measure
We made this tonight. It took a bit longer than we expected but it’s so good!!!
I've been wanting to make these tacos for quite some time now, and with so many recipes, I didn't know which way I wanted to approach it. After countless hours of watching different recipes, I've decided on this one specifically with a small tweak. I'm going to add bay leaf and carrot to the pot before pressure cooking. Looks simple and delicious. Can't wait to try
Let us know how they turn out!
This is my favorite Birria recipe I’ve been using it for 3 years now.
Very simple and easy got mine in the pot now hopefully it’ll taste good.
I made this recipe and it turned out fantastic, thanks for the guidance
just wanna make sure, "Naturally depressurizing" means DO NOT release the valve?
Correct
Yup 👍
Exactly right although I fear I'm too late 🤦♂️
So I'm in a time crunch my local Mexican supermarket is closed only place near that has the pods and I have to compensate the guajillos with chipotles in adobo. Can anyone help me figure out a ratio? I'm about to run some tests in the meantime. But because these peppers are softened already do I skip the simmering in broth step? Would I just add the broth and cleaned peppers right to the blender? Any help would be Divine ❤
My word those look sooooooo good.
It is! You should try it out!!
Its 9:30am on my end. And now, I am hungry. :)
We did our job then!
I am doing this today wish me luck hi from Roatan! Gracias 🙏❤️
You're doing a great job.
NGL, looks AMAZING.
Birria Tacos. On my list!
I can help you with those😋.I have a beef shank, would the same time frame used to pressure cook this cut like with the chuck? It’s easy to over cook in these pots I find. It’s a leaner cut of meat.
Damn it these look AWESOME
Taco Saturday 🌮
Absolutely!
Hello! I am going to make birria tacos today for the first time. I know people use different chiles. I have guajillo and chile de árbol. Can I add the Chile de árbol to your recipe? I never used dry chiles and don't know which are spicy. I'm a Puerto Rican trying to make Mexican food. My family loves Mexican food. 😊
Thanks for your recipes!
the chiles de arbol are spicy
The best
Beautiful.
Great steps! Been wanting to make some of these
I’ve made these twice and need help. They were awesome but….first time I only had flour tortillas so I used those. They got really soggy during the fry it process to the point they had to be eaten with a fork. I tried them again the next week (yes they were that good) and this time I used corn tortillas and the same way. Help please.
Y’all had me at Chili Colorado!
Has anyone used flour tortillas? How was it?
Now just show up to a Mexican wedding and bring a plate!!!!!
I make your Swiss steak regularly, I'll give this a go.
Y’all had me at chili colorado
The beef looks amazing, but part of me thinks that dipping the tortilla in the drippings and frying it like that would make the thing too greasy.
It doesn't taste greasy ,I've done a different recipe putting the tortillas in a chili oil before frying, gets the tortillas crunchy and delicious
Im scared of it ,is it spicy? 🥵
Yep this is a good mexican recipe and thanks for crushing that stupid taco bell tortilla at the begining of the video
I thought tacos, burgers, kebaps, etc. were meant to let you eat greasy meat and sauces with your fingers and not get dirty hands in the process. Why then would you dump the isolating part (the taco in this case) into goo before eating?
never had a birra taco? the tortillas are dipped into the fat layer of the broth and fried. it gives them much more flavor
It makes them crunchier actually.
He lost me with the flour tortilla
you can use corn too
Is a gringo jaja always eat flour tortilla
That's white corn tortilla. if you pause at the right moment you can see it says corn.