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Birria Tacos
Mexican-style tacos of beef braised in a broth of dried chiles, tomato and spices, with crisp tortillas dipped in the cooking liquid. The Microwave Pressure Cooker makes the chuck and short rib tender in 15 minutes instead of a long simmer, and the SuperSonic Chopper Extra shreds the meat.
- Total time
- 75 min
- Prep
- 25 min
- Cook
- 35 min
- Rest
- 15 min
+ Tupperware SuperSonic Chopper, Tupperware Tupperware cookware
Ingredients
Method
Toast the guajillo, ancho and árbol chiles on both sides in the dry Tupperware Universal Fry Pan, then set them aside.
Heat the oil in the fry pan over medium heat and cook the sliced onion and the garlic until soft and lightly browned. Stir in the ginger and tomato paste for 2 to 3 minutes, then pour in 2 cups (500 ml) of the broth, add the cloves and vinegar and take the pan off the heat to cool.
Pour the mixture into the Tupperware SuperSonic Chopper Extra fitted with the blade and pull the cord until smooth.
Put the short rib, chuck, toasted chiles and bay leaves in the base of the Tupperware Microwave Pressure Cooker. Add the purée and the rest of the broth, and push the meat down so it is fully covered.
Close and lock the lid and microwave for 15 minutes at full power (1000 W maximum). Let the pressure drop naturally before opening.
Shred the meat in the SuperSonic Chopper Extra, return it to the broth and season with salt.
Dip each tortilla briefly in the broth and toast it in the fry pan. Add some meat, diced onion and cilantro, fold and lift out. Serve the tacos with small bowls of broth for dipping.
