Birria Tacos 

Ingredients

For the tortillas & assembly

  • 1 packet flour or corn tortilla wraps 
  • 1 jar Tio Tito Smokey Mole  
  • 1 cup grated mozzarella cheese  
  • Optional: La Costeña green salsa  
  • Optional: Sour cream  

Guacamole  

  • 2–3 ripe avocados  
  • 1–2 tablespoons fresh lime juice  
  • Salt, to taste  
  • Ground black pepper, to taste  

Pico de gallo

  • 2 ripe tomatoes, finely diced  
  • ½ white onion, finely diced  
  • 1 bunch fresh coriander (cilantro), leaves only, finely chopped  
  • Salt, to taste  
  • Ground black pepper, to taste  
  • Fresh lemon juice, to taste  

Meat & braising liquid  

  • 1 kg chuck steak  
  • 1 cup plain flour  
  • Salt and freshly ground black pepper (for dredging)  
  • Oil, for searing  
  • ½ cup unsalted butter  
  • 6 brown onions, quartered  
  • 6 garlic cloves, crushed  
  • 1 tablespoon black pepper  
  • 1 tablespoon cumin seeds  
  • 1 tablespoon whole cloves  
  • 1 tablespoon paprika  
  • 1 tablespoon dried coriander (cilantro)  
  • 1 tablespoon garlic powder  
  • 2 tablespoons salt  
  • 1 jar La Costeña chipotle sauce  
  • 2 litres beef stock (plus water if needed)  
  • 1 can diced tomatoes  
  • 2 tablespoons tomato paste  
  • Optional – for spicier birria A mixture of dried guajillo, ancho and chile de árbol (to taste)

Method: 

  1. Meat & braising liquid: Cut the chuck steak into large chunks that will fit comfortably in your pressure cooker.  
  2. In a shallow bowl, combine the plain flour with a generous seasoning of salt and pepper.  
  3. Heat a little oil in a large frying pan over medium-high heat. Dredge each piece of chuck in the seasoned flour, shaking off the excess, then sear in batches until deeply browned and caramelised on the outside (the centre should still be raw). Transfer the seared meat to the pressure cooker.  
  4. Do not clean the frying pan. Add the butter and melt it until it turns nutty brown (beurre noisette). Add the quartered onions and crushed garlic cloves. Cook, stirring occasionally, until the onions are golden and softened. Transfer everything (including the browned butter) into the pressure cooker with the meat. 
  5. Add the black pepper, cumin seeds, cloves, paprika, dried coriander, garlic powder, salt, chipotle sauce, diced tomatoes, tomato paste and the optional dried chillies (if using). Pour in the beef stock, ensuring the meat is fully submerged (top up with water if necessary). Stir gently to combine.  
  6.  Secure the lid and cook on high pressure for 1 hour.  
  1. Guacamole: Halve the avocados, remove the stones and scoop the flesh into a bowl. Mash with a fork until mostly smooth. Stir in the lime juice, salt and pepper. Cover and refrigerate until needed (the lime juice helps prevent browning).  
  2. Pico de gallo: Finely dice the tomatoes and onion. Finely chop the coriander leaves. Combine in a bowl with salt, pepper and a squeeze of lemon juice. Taste and adjust seasoning. Refrigerate until needed.  
  3. Mole: Gently warm the jarred mole in a small saucepan over low heat according to the packet instructions. Keep warm for serving.  
  4. Finish the meat: Once the pressure has been released, open the cooker. Remove the large pieces of onion and garlic (they will be soft and easy to find if left on top of the meat). Blend them until smooth, then return the purée to the cooking liquid.  
  5. Using two forks, shred the meat, it should be extremely tender and fall apart easily. Stir the shredded meat back into the rich consommé.  
  1. Assemble and grill the tacos: Dip each tortilla briefly into the warm consommé (the cooking liquid).  
  2. Fill with a portion of shredded meat, a spoonful of guacamole, pico de gallo, grated mozzarella and a dollop of sour cream (if using).  
  3. Fold and cook in a hot dry pan or on a griddle until the tortilla is crisp and the cheese has melted, flipping once.  
  4. Serve the tacos immediately with the warm mole and extra green salsa (or consommé) on the side for dipping. The green salsa adds a bright, spicy contrast; if you prefer milder heat, simply dip the tacos in the consommé.