BIRRIA TACOS RECIPE
Step up your next taco night with our ultimate guide to the best homemade tacos ever.
Provided by Mike
Categories main
Time 2h
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
- Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
- Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
- Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
- When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
- Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.
Nutrition Facts : Calories 626 kcal, Carbohydrate 31.8 g, Protein 61 g, Fat 17.4 g, SaturatedFat 4.2 g, Cholesterol 152 mg, Sodium 1644 mg, Fiber 9.5 g, Sugar 7.5 g, ServingSize 3 tacos
ADDICTIVE MEXICAN STEW
My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.
Provided by Roses Granddaughter
Categories Stew
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in oil in large saucepan until tender.
- Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
- Blend broth and cornstarch; add to saucepan.
- Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
- Serve with cornbread for a hearty meal.
TACO STEW
This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.
Provided by SMAYO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
- Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g
TACO STEW
This is a fast and kid friendly chili/stew that warms the bones on a chilly night.
Provided by Laura Yoder @lkyoder34
Categories Beef
Number Of Ingredients 10
Steps:
- Brown beef and drain well then rinse in warm water to remove excess fat. Combine all ingredients except the tortilla chips, sour cream and shredded cheese. Put in dutch oven and simmer on low for 30 minutes.
- To serve, crumble tortilla chips or fritos on top of stew. Add shredded cheese and a dollop of sour cream.
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