Birria Tacos

Ingredients

• 2 lbs sirloin steak (or other cut)

• 4 beef marrow bones

• Alternately, use 1.5 lbs beef shank + 1 lb sirloin

For the marinade

• 3 dried guajillo peppers (cut off ends and shake out the seeds)

• 1 can chipotle peppers in adobo sauce

• 1/4 c vinegar (white or apple cider both work)

• 5 cloves of garlic

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1 tsp cumin

  
  

For the stew

• 1 medium onion, chopped

• 1 cinnamon stick

• 2 bay leaves

• 6 whole cloves

• chicken stock to cover (about 1 quart)

For the tacos

• 4-inch flour tortillas, 12-16

• 1 medium onion, chopped

• 1 bunch cilantro, chopped

• 1 c Mexican cheese blend, grated

Directions

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

2. Meanwhile, cube the steak and season with salt and pepper. Set aside.

3. Add the marinade ingredients to a blender. When peppers are done soaking, hold over the sink and use scissors to cut the stem off to allow the seeds to fall out (if you haven't done this before soaking). Add the peppers to the blender. Blend until the marinade is a smooth paste.

4. Marinate the meat and bones for at least 2 hours or up to overnight.

5. Set an Instant Pot on sauté high and sauté the onions until golden and translucent, 6-8 minutes. (Alternatively, you can sauté them in a skillet separately and then add to the instant pot when cooking the meat.)

6. Add the meat and bones, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set the Instant Pot to high pressure for 45 minutes.

7. When the Instant Pot is finished, allow a natural release (about 15 minutes), then remove the meat. Shred, set aside and discard the bones. Do not throw out the "stew".

8. To assemble the tacos, prep a baking sheet with foil or parchment paper. Dip the tortillas in the stew a few at a time. Build the tacos by adding some meat, cheese, onions, and cilantro to each tortilla. Fold over into a taco and fry over medium heat in a non-stick skillet.

9. Enjoy immediately, preferably with a cold beer or a margarita.