Instead, cover the dutch oven and set it on as low heat as possible on your stove, or alternatively, pop it in a 200✯ oven for 4-6 hours. Follow the instructions all the way until you close the lid of the Instant Pot. To cook this in a dutch oven, you’ll need a fairly large dutch oven. But, regardless of how you make this, it’ll come out absolutely delicious, so pick whatever method is best for you. Those yummy smells that fill up your house when you slow cook for hours? Those are flavor particles, and that means that’s flavor that’s not in your soup. You can make this stew any way you like, but I prefer it in the instant pot because it’s so much faster, and keeps more of the flavor locked inside the dish. Once you bite into a crisp fried taco shell, you’ll never go back. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Tacos are good but very few people who don’t live in the southwest know that tacos only become truly transcendent once you cook the tortilla in fat. It’s really in dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step. The best birria tacos are dipped in the stew and then fried to crispy goodness The recipe remains the same, just switch out the beef shank and sirloin for goat. Beef is also the safer choice for crowds, but if you’re an adventurous eater and want to go with goat, you should totally go(at) for it. While birria is traditionally made with goat, for most of us it’s easier to get beef so that’s what I’ve gone with here. These birria tacos blew up after that, and the rest is history. Someone had the amazing idea to stuff this meaty goodness into a taco shell, and then dip the whole thing into the stew and fry it up. What are Birria Tacos?īirria is traditionally a spicy and super savory Mexican beef or goat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. Birria tacos are so good you’ll be making them every week.
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