Birria Tostadas with Pickled Onions A Perfect Feast

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In a crockpot add the dried chilies, cooked onions and garlic, and then the beef roast. Add remaining ingredients on top. Cover and cook on low for 8 to 10 hours or until the roast is very tender. Remove the cinnamon sticks, bay leaves, and any hard chile pods or skin. Remove roast from crockpot and shred meat.

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Chop the carrot into 2-3 pieces, peel and cut the onion in half, and peel the garlic, adding them to the saucepan with all the spices and broth. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 3-4 hours, or until the meat is tender, stirring occasionally.

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Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside. Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened.

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Build the tostadas with about 2 oz. of the Incogmeato® mixture on each tortilla, then top with the pickled onions, queso fresco, and cilantro. Drizzle some of the extra chile sauce over top, and serve the remaining on the side.

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#birria #mexicanfood #villacocina Birria is a dish from Jalisco but loved and made all over Mexico. In fact, we love it so much there is many ways to serve.

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Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce. Bake your Birria: Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.

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Season the chunks of beef with salt and pepper, and sear on all sides for 1-2 minutes. Transfer the beef to a slow cooker. Add the chipotle peppers, vinegar, crushed tomatoes, Mexican oregano, smoked paprika, ground cloves and cumin to the blender. Blend until smooth, then add the mixture to the slow cooker.

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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.

Birria Tostadas with Pickled Onions A Perfect Feast

Birria originates from Jalisco Mexico and is meat braised in a flavorful chili-infused sauce. Barbacoa is the traditional Mexican technique of barbequing the meat- typically placed in a hole in the ground over hot stones. The leftover Birria can be used in enchiladas, tostadas, quesadillas, nachos, or even frozen for another time.

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Make the birria: In a large Dutch oven or heavy-bottomed pot, add the olive oil and heat it over high heat. Carefully add the red chile sauce and cook for 5 minutes, stirring frequently. Stir in the beef, bay leaves, beef stock, and water. Bring it to a boil and then reduce the heat to a simmer.

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Once the water begins to boil, reduce heat to a low simmer and cook chiles until softened, about 15 minutes. Meanwhile, preheat the oven to 325°F. Pat the beef dry with a paper towel and season the meat generously with salt and pepper. In a large Dutch oven or oven-proof stock pot heat the oil over medium-high heat.

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Birria Flautas or Taquitos: roll shredded beef in corn (taquitos) or flour (flautas) tortillas along with cheese and beans if desired. To pan fry, heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas/taquitos seam side down in oil.

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Place the pieces in a heat-safe bowl and cover with boiling water. Let stand for 10 minutes. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the beef and cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes. Transfer the meat to a plate.

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In the mixing bowl, add onionstomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt and pepper. Stir well to combine and pour over the beef in the Instant Pot. Seal the Instant Pot and cook on high pressure for 45 minutes or until beef shreds easily. Remove beef from the Instant Pot and set aside.

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Now in a cast iron pan filled with a 1/2 inch of avocado oil heated to around 350F. Fry the corn tortillas 1-2 tortillas at a time for around 1 minute or until nice a crispy. Remove the tortillas and drain the excess oil on a wire rack or paper towels. Repeat with the rest of your tortillas. To assemble the tostadas: add some chopped birria.

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Dip each tortilla in the consome and then cook into the oil until crispy but still pliable. Add some of the birria meat and cheese to the top of each tortilla and fold over, cooking on each side again until crispy. Serve with chopped cilantro, lime wedges, salsa, and consome for dipping.