Birria Volcanoes

Concha y Toro
Try these birria volcanoes, a traditional Mexican dish you must try. Immerse yourself in the exquisite world of Mexican cuisine with our birria volcanoes recipe, a fusion of flavors that will delight your palate.Did you know? The volcanoes are sold in many taco shops and are called that because the tortilla is toasted on the griddle.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 guajillo chiles, seedless
  • 1 cascabel chile, seedless
  • 2 ancho chiles, seedless
  • 2 cloves garlic
  • 1/2 onions
  • 1 tablespoon cumin powder
  • 1 cup tomato purée
  • 750 grams beef shank
  • 750 grams beef shank, boneless
  • salt and pepper
  • water
  • 12 corn tortillas
  • 2 cups Chihuahua cheese
  • onion, finely chopped
  • cilantro, finely chopped
  • red salsa, chopped
Preparation
20 mins
1h 15 mins
Medium
  • Place the chiles, garlic, onion, cumin, tomato puree, meat, salt, pepper, and water in a pressure cooker. Cover and cook for 45 minutes or until the meat is ready.
  • Remove the meat from the pot, shred it, and set aside. Blend the liquid with the chiles and the rest of the ingredients until you obtain a smooth sauce.
  • Strain the sauce, pour it into a pot with a little oil, and cook for 10 minutes or until it reaches a slightly thick consistency. Add the meat and cook for an additional 5 minutes.
  • Heat the tortillas, add cheese, and let cook for 5 minutes or until they become toasted and the cheese is melted.
  • Serve the volcanoes with a bit of birria and accompany with the consommé. Garnish with onion, cilantro, and sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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