Taiwanese-Inspired Birria Tacos
By Tiffy Cooks
These Taiwanese-inspired birria tacos are rich, savory, spicy, and packed with fall-apart tender beef. This is a fusion between classic Birria Tacos and Taiwanese Braised Beef Noodle Soup, and it’s so, so delicious! Crispy, cheesy tortillas are filled with cilantro, onion, and fragrant Taiwanese red-braised beef short ribs that melt in your mouth. I’m sharing BOTH the stove top and Instant Pot method, because you HAVE to try these tacos!
Ingredients
Beef Short Ribs
- 3 lb beef short ribs cut into large chunks
- Salt and black pepper to season
- 1-2 tbsp oil
Braising Sauce
- 1 onion roughly chopped
- 5 tomatoes roughly chopped
- 8 cloves garlic
- 5-8 dried red chilies seeds removed for less spice
- 2 tbsp doubanjiang spicy fermented bean paste
- 2 cups water or beef stock for blending
- 3 tbsp soy sauce
- 2 tbsp Chinese cooking wine optional
- 1 tbsp sugar
- 2 bay leaves
- 2-3 cups water or beef stock for braising
Tacos
- Corn tortillas
- Shredded cheese such as mozzarella, Oaxaca, or Monterey Jack
- Chopped cilantro
- Chopped green onion
- Diced white onion
- Lime wedges optional
Instructions
Brown Beef
- Season the beef short ribs generously with salt and black pepper.
- In a large pot or Instant Pot on Sauté mode, heat oil over medium-high heat. Add the beef and brown on all sides until golden. Remove and set aside.
Make Sauce
- In the same pot, add the onion, tomato, garlic, and dried red chilies. Sauté for 4-5 minutes, or until softened and fragrant.
- Add the doubanjiang and mix well, letting it cook for another 1-2 minutes.
- Pour in 2 cups of water or beef stock and let everything simmer for 10 minutes.
- Carefully transfer the mixture to a blender and blend until smooth. Strain the sauce for a smoother broth.
Stovetop Method
- Add the browned beef back into the pot. Pour in the strained sauce, then add soy sauce, Chinese cooking wine, sugar, bay leaves, and 2-3 cups of water or beef stock.
- Mix well and bring to a simmer. Once simmering, cover and cook on low heat for 2.5-3 hours, or until the beef is tender and easily shreds.
- Check every 30 minutes to make sure there is enough liquid. Add more water or beef stock as needed.
- Once the beef is tender, remove it from the broth and shred with two forks or your hands.
Instant Pot Method
- Add the browned beef back into the Instant Pot. Pour in the strained sauce, then add soy sauce, Chinese cooking wine, sugar, bay leaves, and 2 cups of water or beef stock.
- Mix well, close the lid, and pressure cook on high for 45 minutes. Let it naturally release for 10-15 minutes before opening.
- Once the beef is tender, remove it from the broth and shred with two forks or your hands.
Assemble the Tacos
- Skim some of the oil from the top of the broth and mix it with a little of the broth in a shallow bowl.
- Dip each tortilla into the broth and oil mixture, then place it onto a hot pan over medium heat.
- Add shredded cheese, shredded beef, chopped cilantro, green onion, and diced white onion.
- Fold the taco in half and pan-fry for 2-3 minutes on each side, or until crispy, golden, and the cheese is melted.
- Serve with extra broth on the side for dipping, plus lime wedges if desired. Enjoy hot and crispy!
Nutrition
Calories: 575kcalCarbohydrates: 23gProtein: 53gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 147mgSodium: 1135mgPotassium: 1527mgFiber: 4gSugar: 13gVitamin A: 1820IUVitamin C: 106mgCalcium: 71mgIron: 7mg
