Instant Pot Birria Tacos

Name: Instant Pot Birria Tacos
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Cuisine: Mexican
Ingredients: Talking Rain AQA Water, 9.5 pH; Badia Spices Ancho Chili; Fernandez Chile Ancho; Elephant Garlic; McCormick Ground Oregano; Litehouse Freeze Dried Thyme; Badia Spices Cloves; McCormick® Cinnamon Sticks; Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor; Morton Black Peppercorn Grinder; Talking Rain AQA Water, 9.5 pH; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Boneless Usda Choice Chuck Cross Rib Roast; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Gourmet™ Organic Turkish Bay Leaves; Talking Rain AQA Water, 9.5 pH; Guerrero Tortillas, Corn; Rumiano Cheese, Monterey Jack; Organic White Onion; Cilantro; Lime

Serves 12

15 mins prep

115 mins cook

130 mins total

Instant Pot Birria Tacos are crunchy and crispy. Made of fried tortillas that are stuffed with cheese and stewed beef. Serve with a bowl of consommé for dipping.

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For the Chile Sauce:

Remove the stems from the dried chiles.

Open each of the chiles lengthwise and remove all the seeds and veins.

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Repeat with the remaining chiles.
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Place in a stock pot and cover with 2 cups of water.

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Bring to a boil. Remove from heat. 
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Place a lid on the pot, and let sit for 5 minutes.

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Discard the water. 
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Add the rehydrated chiles, cinnamon, garlic, bouillon, pepper, thyme, cloves, and oregano.

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Pour in 4 cups water. 
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Blend until smooth. Set aside. 
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For the Beef:

Press the Saute button on the instant pot.

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Add 2 tbsp olive oil. 
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Cut the beef into large pieces. This will make searing the beef easier.

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Season the beef with salt and pepper. 
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Sear the beef on all sides. 
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Remove the beef from the instant pot. 
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Strain the chile sauce into the instant pot.

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Discard any remaining bits of chile. 
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Add the bay leaves, beef bouillon, and 2 cups of water.

Using a spatula, scrape the bottom of the pot. This will release anything stuck at the bottom of the instant pot.

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Return the beef to the pot. 
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Place the lid on the instant pot. 
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Move the valve to SEALING. 
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Press PRESSURE COOK. 
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Set time for 45 minutes. 
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Once the buzzer beeps, carefully move the valve to VENTING.

After it’s done venting, remove the beef.

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Shred the beef. 
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To Make the Tacos:

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Brush oil all over the skillet.
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Dip the tortilla in the broth inside the instant pot.

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Place the tortilla on the skillet.
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Add about 2 tbsp shredded beef and 2 tbsp cheese.

Turn over half the tortilla to create the taco.

Press down on the tortilla so the cheese will smush out.

Drizzle some of the broth on top of the taco to help the tortilla get crispier.

Turn the taco. About 2-3 minutes on each side.

Repeat until no more tortillas or beef remains.

Serve with consommé (or broth) and desired toppings.

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Instant Pot Birria Tacos

Serves 12

15 mins prep

115 mins cook

130 mins total

What you need

For the Chile Sauce:

For the Beef:

For the Tacos:

Toppings:

How to make

For the Chile Sauce:

For the Beef:

To Make the Tacos: