Birria Tacos
Tender beef in a chili-red consommé, tucked into pan-crisped tortillas and dunked till they drip. The bomb brings the imported Mexican chilis and the spices, so all you bring is the beef.
How to make it
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1
Drop it in
Put the beef chuck in your pot, drop in 1 Birria Bomb and pour in 3-4 cups (720-960 ml) of water.
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2
Cook until tender
Pressure cook on medium heat for about 45 minutes to 1 hour, until the beef pulls apart with a fork.
⏱ 45 min-1 hr -
3
Shred the beef
Shred the beef and keep the consommé hot. You'll want it for dipping later.
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4
Crisp the tortillas
Heat the corn tortillas in a pan with a bit of oil.
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5
Fill and serve
Fill each tortilla with shredded birria, chopped onions, cilantro and cheese. Serve with a bowl of the consommé on the side for dipping.
Measurements are a guide, so adjust the water and toppings to your taste. Cooking for a bigger group? Use one bomb for every 1-1.5 kg of beef.
More with your Birria Bomb
All recipes →
Birria Lumpia
A Filipino twist. Birria beef and melty cheese rolled in lumpia wrappers and fried golden.
Birria Quesadilla
Layers of cheese and birria in a flour tortilla, toasted till golden and cut into wedges.
Classic OG Pares
Tender brisket in a savory, garlicky sauce, topped with fried garlic, green onion and a squeeze of calamansi.
Your next pot starts here
Birria tonight, Kansi this weekend. Mix and match the bombs you want to try next.
