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–+ servings

Air Fried Birria Taquitos

Serves 12 - 15 taquitos
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birria taquitos

Watch the Recipe:

Ingredients 

For the Make-Ahead Birria-Inspired Chipotle Beef:

  • Avocado oil for the pot
  • 3-4 lb chuck roast cut into large chunks
  • 1 can 7 oz chipotle peppers in adobo sauce
  • 1 cup diced tomato canned or freshly diced
  • 1 medium onion chopped
  • 4 cloves garlic smashed and chopped
  • Salt to taste
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano Mexican oregano preferred
  • 2 tsp smoked paprika
  • 1 tsp ground cinnamon Mexican cinnamon preferred
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 2 cups beef broth
  • 1/3 cup red wine vinegar or white vinegar

For Serving:

  • Corn tortillas for taquitos or tacos
  • Chopped fresh cilantro
  • Diced white onion
  • Lime wedges
  • Shredded Mexican or cheddar cheese optional
  • Queso fresco optional

Directions 

  • Start by drying the beef chunks with a paper towel and seasoning them generously with salt. Heat some avocado oil in your pressure cooker or Dutch oven. Working in batches, add enough beef to cover the bottom of the pot and sear it until golden brown. Once seared, remove the beef and set it aside. Repeat with the remaining beef, then return all of it to the pot.
  • Next, add the chopped onion and garlic to the pot and sauté for about 2-3 minutes until fragrant. Stir in the chipotle peppers, diced tomato, cumin, oregano, smoked paprika, cinnamon, ground cloves, and a pinch of salt. Continue cooking for another 2-3 minutes to let the spices bloom.
  • Pour in the red wine vinegar and beef broth, then add the bay leaves. Stir everything together and bring to a simmer.
  • For the pressure cooker, secure the lid, set the valve to the sealing position, and cook on high pressure for 45 minutes. Once the cooking time is up, shred the meat with two forks and let it sit on the keep warm function or slow cook on low for at least an hour. The longer it sits, the more flavorful it becomes.
  • If you're using a Dutch oven, cook the beef on low heat for 4 hours, checking occasionally. Once the meat is tender, shred it with a fork and let it rest for another hour to absorb the flavors.
  • After cooking, strain out the juice and fat from the meat, and set it aside. Spread the shredded beef on a cold sheet pan to cool quickly. Once it reaches room temperature, store the beef and fat in separate containers, or use them immediately.
  • To assemble your taquitos or tacos, microwave the shredded beef to defrost it if it was stored. For taquitos, roll the beef in corn tortillas and bake or fry until crispy. For tacos, serve the beef on soft tortillas, topped with chopped onions, cilantro, and a squeeze of lime. You can also add optional toppings like shredded cheese or queso fresco for extra flavor.