Instant Pot Birria Tacos with Consomé Recipe FOOD is Four Letter Word
Preheat a frying pan or skillet on high heat. Season your chuck roast with salt and pepper to coat all sides. Add the beef to oil in a hot pan and sear for 2 minutes on each side to brown evenly. Pour 1 cup of the beef stock or broth in the pan to scrape up the browned bits from the bottom of the pan.
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Instructions. In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using). Cook on low for 8 to 10 hours. Remove the beef and shred the meat and discard fat pieces. Season to taste.
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Top with the onions (save some for serving later), garlic, paprika, oregano, cumin, salt, tomato sauce, lime juice, Worcestershire, lime juice, and beef broth. Stir the liquid together and set the slow cooker on low for 8 hours. After the 8 hours remove the meat and shred. You can use 2 forks to do this on a plate.
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Instructions. Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.
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Add remaining ingredients ( peppers, onion, limes, apple cider vinegar, tomato paste, garlic, paprika, salt, pepper, ginger, cinnamon, coriander and bay leaves) to the slow cooker and stir. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds. Once the beef is cooked.
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Pat the beef dry and generously season all sides with salt and pepper. Heat 1 tablespoon of canola oil and butter in a large skillet over medium-high heat. Add half of the beef in an even layer and sear on all sides until golden brown. Remove from the pan and keep warm. Repeat with remaining beef.
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Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.
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Make Birria Tacos: Dip tortillas into the rich broth, lightly coating each side and place in a greased skillet, over medium heat, top with cheese, birria stew meat, and any fixings. Fold the over ( like a quesadilla) and pan-sear each side until crispy. Keep warm in the oven until serving.
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Blend the ingredients then pour over your roast in a crock pot, with additional beef broth, and some bay leaves. Slow cook on high for 6-8 hours. Remove meat from slow cooker and shred. Dip small corn tortillas in the slow cooker broth and then place in a pan with a little oil. Add cheese and a heap of the meat.
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Heat 1 tbsp of vegetable oil to a skillet and saute sliced onions and garlic for 4 minutes. Add in 2 bay leaves, cinnamon, oregano, cumin seeds, coriander, and tomato paste and saute for another 2 minutes.
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Bring to a boil over high heat, then simmer for 30 minutes over medium heat. Transfer to a blender (discard the bay leaves) and blend on high speed until smooth. Put the beef chuck roast and beef short ribs into the slow cooker. Pour the blended birria sauce over the meat. Stir and cover.
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Place beef chuck roast in crockpot. Pour in consommé and water. Add bay leaves, and vegetable oil. Slow cook on low for 10 hours or until fork tender. Shred beef in bowl. Pour in a little of the stewed juices. Dip tortilla in sauce and fry or place shredded cheese on corn tortilla, flip and fry the cheese on the skillet.
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Add three bay leaves to the slow cooker. Cover and cook on high heat for 4-6 hours or low heat for 6-8 hours. Once the beef is fork tender shred it into larger sized pieces. Remove the rib bones and bay leaves. Taste and add more salt if needed. Place the birria meat in a bowl and pour some consommé over it.
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Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened. Add the garlic, tomato paste, ground cumin and oregano and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef.
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Add the vinegar, and a teaspoon of salt, and blend for 10 seconds more. Pour the chile sauce mixture through a fine mesh strainer and press with a spoon until strained. When the meat is tender, remove from the broth and shred. Discard garlic head from crockpot. Add the sauce to the slow cooker and stir into the broth.
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Heat a large non-stick skillet over medium heat, Dip the tortilla into the top fat of the braising liquid. Add to the pan and then fry for about 30 seconds. Step 3: Assemble tacos and cook. Serve topped with the beef and onions or to make quesabirria add some of the cheese on top followed by some of the beef.