How to make BIRRIA QUESA TACOS | Instant pot recipes | Villa Cocina

hi everyone and welcome to my kitchen today we are making vibria quesa tacos which is a Mexican recipe that's become an internet sensation and that's because it is simply amazing and today we're going to be making it on an instant pot which takes way less time and I'm happy to share the excitement to make the first part of the recipe which is the birria of course we need dried peppers starting with eight guajillos two ancho chilies and four puyas all I did was cut them open remove the stem seeds and veins Now set them aside roughly dice half of a medium white onion I love that this recipe is so good and it has very minimal prep continue with half a pound of tomatoes and these can be Roma tomatoes I'm using Vine rice I'm just going to remove that core area and do the same thing that you did with the onion transfer them onto a Dish and also prep five garlic cloves all you want to do is remove that peel let's head to the stove come on over medium to medium low heat and once nice and hot start toasting those Peppers make sure to turn them continuously because ultimately the gold here is to prevent them from burning but getting that nice and deep Smoky flavor enhanced you're gonna know these already when you can start to smell those Aromas and also they're going to feel hot to the touch boy do I love that smell let's finish up the rest let's rinse and drain them cover them completely with hot boiling water and leave them in there until they are fully hydrated and soft for this next step we need half a teaspoon of whole cumin one teaspoon of whole Old Spice half a cinnamon stick and four cloves place a large pan over medium heat once nice and hot toast that cumin the cumin is actually very small and kind of thin so I rather toast it separately so we can get it on point remove from the heat as soon as they release their fragrance and are slightly darker in color now toast the Old Spice cinnamon stick and cloves I love the fragrance released because it's an indication of the evolution of flavors plus it lets you know when they're ready lower the heat to medium low and add a couple of tablespoons of olive oil once nice and hot add those onions and the garlic saute them until the onions begin to soften then add the tomatoes and continue to cook until the tomatoes are completely soft this looks great turn off the heat and transfer it onto a blender make sure to get all of that goodness in there also add in all of the toasted spices measure out two cups of that chili soaking liquid and pour it in also all of the hydrated chilies finally two teaspoons of dry Mexican oregano and two tablespoons of white distilled vinegar cover and blend until completely smooth if you need to you can always strain it and set it aside until we need it let's talk about the meat so we have two pounds of Chuck short ribs and also three pounds of beef cheeks now if you can't find beef cheeks you can stick with short ribs you'll be fine generously season the meat with salt and this is about one tablespoon of kosher salt let's flip them so we can season the other side now do some freshly ground black pepper next set your instant pot on high saute mode I'll set it to 25 minutes we can add more time if needed now press start when done preheating pour in a couple of tablespoons of olive oil and brown each side of the meat remember that Browning the meat does make a difference because it enhances the flavor when ready transfer into a dish and continue with the rest now place all of the brown pieces back into the instant pot pour in six cups of water and the Blended chili sauce pour one more cup of water into the blender and swirl so we can get the last bit of sauce and into the pot it goes finally add 3 Mint or Yerba buuna sprigs three bay leaves and one and a half teaspoons of kosher salt press cancel cover secure the lid and cook on high pressure for 40 minutes with a 10 minute natural release while that's happening let's take advantage of time and Shred Oaxaca cheese the amount you'll need depends on do you like to be generous or not I purchased two 12 ounce balls of cheese if you cannot find Oaxaca cheese feel free to use mozzarella after the natural pressure release is Done Quick Release the remaining pressure when you open the pot the consummate should be a beautiful red color in the meat fall off the bone tender press cancel and remove the meat from the consummate discard any bones which should be loose by now if not at the verge of falling off the meat strain the consummate into another pot you may need a spoon to stir it allowing it to pass through the strainer remove the thick paste of ingredients and continue straining as you may have noticed by now there's a film effect that was rendered throughout the cooking process spoon it out and reserve it because this flavored fat is going to season our tacos then just leave the pot in low heat to keep the consummate warm until we are ready to serve as for the meat using a knife cut into small pieces or shred it because look at that that's exactly what you want you want your meat to be super tender so just cut it into small pieces transfer the meat back into the deep dish and add more of that consummate to keep it nice and moist about one cup we are almost there place a Comal or a pan over medium heat you can spread the oil or simply dip that corn tortilla into that flavored fat let's say you don't add too much it's gonna spread once you add it into the Comal when the tortilla feels pliable carefully flip it add the mozzarella cheese if you need to lower that heat so that tortilla doesn't burn and that cheese has enough time to melt add the Vivian close it and look at that once that Underside it looks nice golden brown and crispy flip it so the other side does the same well that's happening we can fit another tortilla biria is traditionally made from goat but beef can also be used this Meats to truly represents the flavors of Mexico so profound rich and colorful these Cycles are perfect for any occasion we personally like to make them whenever our family comes together there's nothing better than having a great time with amazing food when other Casa tacos are golden brown crispy and the cheese has fully melted plate them up sprinkle some chopped onion cilantro and a good salsa I'll leave you the link to this avocado salsa in the description area also serve the consomme on a bowl at chop cilantro and onion as well a squeeze of lime juice and stir everything to combine enjoy as a side to your tacos or even better dip your taco in the console May alright if you're wondering why I have a plate over here that's because you can make these with almond flour tortillas you know that has to be an option for me because I am a type 1 diabetic and of course I might be able to get a corn tortilla later on but for now let's do this I I want to dunk my taco into the consoleme I don't even know where to start is going to be messy but memorable so good this is so good oh man um pairs perfectly so you may be wondering where are these guys going to make with all of that biryan well we like to freeze that because if we have that craving for this recipe we can just defrost it and make it again plus it's a scene to not have this video hmm guys you have to try this at home come back and let me know how I went down in the comments area don't forget to follow me on all of my social media platforms and remember that this recipe is going to be on my website villacosina.com available for you to print out convenience at your fingertips all right until the next one happy happy birya day bye thank you

Channel: Villa Cocina

Views: 48,819

Keywords: Mexican food, how to, delicous, homemade, easy recipes, recipes, foodie, cooking, kitchen, food, home cooking, recipe tutorial, villa cocina, yummy, Mexican recipes, Mexican cuisine, love food, Birria, Quesa birria, Quesa tacos, Birria quesa tacos, Beef recipes, Instant pot, instant pot recipes

Id: lNgsCByDGt0

Length: 9min 43sec (583 seconds)

Published: Fri Mar 31 2023