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Breakfast Birria Tacos

Difficulty: Intermediate
Best Season: Suitable throughout the year
Description

These tacos deliver a profoundly flavorful experience, with tender, braised meat that's deeply savory and wonderfully spicy. Each bite brings a joyful blend of textures and tastes, creating a truly fulfilling and luxurious breakfast. It's a delightful treat that sparks culinary delight.

Ingredients
    INSTANT POT PORK BIRRIA
  • 2.5-3 lbs pork shoulder, cut into 2" chunks
  • 3 Tbsp guajillo chili paste
  • 2 Tbsp chipotle chil paste
  • 2 cups beef broth
  • 1 medium white onion, quartered
  • 5 garlic cloves, smashed
  • 1 Mexicancinnamon stick (Canela)
  • 4 whole cloves
  • 1 tsp Mexican oregano (NOT Italian oregano)
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 2 bay leaves
  • 1.5 tsp sea salt
    • FILLING
  • 2 cups frozen par-cooked skin-on red potatoes (3/8" dice)
  • 2 Tbsp neutral oil or reserved birria fat
  • 6 large eggs
  • 1 cup shredded cold-smoked Oaxaca cheese
  • 1 Tbsp Aleppo Pepper Seasoning (see recipe)
    • TACOS
  • 32 corn street taco tortillas (4" size)
  • 2 cups shredded cold-smoked Oaxaca cheese
  • Fresh cilantro, chopped
  • White onion, finely diced
  • Lime wedges
  • Radishes, sliced (optional)
Instructions
    MAKE THE BIRRIA
  1. 1
    Pat pork chunks dry with paper towels
  2. 2
    Set Instant Pot to SAUTÉ, add oil
  3. 3
    Sear pork in 2 batches until golden brown (don't crowd!)
  4. 4
    Remove pork, deglaze pot with 1/2 cup broth, scrape fond
  5. 5
    Add chili pastes, remaining broth, onion, garlic
  6. 6
    Add ALL spices: cinnamon stick, 4 cloves, Mexican oregano, cumin, black pepper, bay leaves, salt
  7. 7
    Return pork to pot, stir to coat
  8. 8
    Lock lid, set valve to SEALING
  9. 9
    Pressure cook HIGH for 35 minutes
  10. 10
    Natural release 15-20 minutes, then quick release remaining pressure
  11. 11
    Remove pork, shred with forks
  12. 12
    Strain consommé, skim fat (save fat for griddling!)
    13. CRISPY POTATOES
  13. 13
    Heat large skillet over MEDIUM-HIGH
  14. 14
    Add oil or reserved birria fat
  15. 15
    Add frozen potatoes straight from freezer
  16. 16
    Season with Aleppo pepper Seasoning
  17. 17
    Toss every 2 minutes until golden and crispy (4 min total)
  18. 18
    Remove to plate, keep warm
    19. CHEESY SCRAMBLED EGGS
  19. 19
    Whisk 6-8 eggs with salt and pepper
  20. 20
    Heat skillet over MEDIUM-LOW with butter
  21. 21
    Pour in eggs, let sit 10 seconds
  22. 22
    Gently fold with spatula every 30 seconds
  23. 23
    When 80% cooked, add 1 cup cold-smoked Oaxaca cheese
  24. 24
    Fold once more, remove from heat (carryover cooking finishes them)
    25. TACO ASSEMBLY
  25. 25
    Heat large griddle or cast iron pan to MEDIUM
  26. 26
    Dip ONE SIDE of 4" corn tortilla in birria fat/consommé
  27. 27
    Place fat-side down on griddle
  28. 28
    Add to half the tortilla: 2 tsp cold-smoked Oaxaca cheese, 1 Tbsp shredded birria pork, 1 Tbsp scrambled eggs, 1/2 Tbsp crispy potatoes
  29. 29
    Fold tortilla in half, press gently
  30. 30
    Cook 2-3 minutes per side until golden and crispy
  31. 31
    Cheese should be melted and oozing slightly
  32. 32
    Remove to platter, keep warm in 200°F oven while finishing batches
    33. SERVING
  33. 33
    Arrange 4-5 street tacos per plate
  34. 34
    Garnish each with cilantro, diced onion, radish slice
  35. 35
    Serve with small cup (2-3 oz) hot consommé for dipping
  36. 36
    Add lime wedges on the side
Read it online: https://brinnerbites.com/recipe/breakfast-birria-tacos/