Description
These Instant Pot Birria Tacos are a delicious and flavorful take on traditional Mexican street food. Tender shredded beef, melted cheese, and a rich consommé are wrapped in warm tortillas for a mouthwatering dish that’s perfect for any occasion.
Ingredients
Units
Scale
Meat Seasoning:
- 2 lbs Boneless Chuck Roast
- 2 lbs Beef Shank
- 2 tablespoon of Vegetable Oil
- 1 1/2 tablespoon Salt
- 1 tablespoon Pepper
- 1 teaspoon Ground Cumin
Birria Broth:
- 3 Dried Ancho Chiles
- 4 Dried Guajillo Chiles
- 3 Dried Arbol Chiles
- 1 Chipotle Pepper
- 5 Black Peppercorns
- 2 Whole Cloves
- 1/4 teaspoon Allspice
- 1 teaspoon Dried Thyme
- 1 1/2 teaspoon Dried Oregano
- 2 Bay Leaves
- 1/2 teaspoon Ground Ginger
- 1 Cinnamon Stick
- 8 Cloves Garlic
- 1 Large Onion
- 4 Large Red Tomatoes
- 1/4 cup Vinegar (white or apple cider)
- 2 cups Water
Additional Ingredients:
- 1 30 count package White Corn Taco Tortillas
- 2 cups shredded Chihuahua or Oaxaca cheese
- Minced cilantro and onion (optional)
Instructions
- Prepare the Meat: Trim the fat and cut the beef into chunks. Season with salt, pepper, and cumin.
- Sear the Meat: Sear beef in Instant Pot with vegetable oil.
- Prepare the Broth: Add all broth ingredients to the Instant Pot.
- Cook in Instant Pot: Set to high pressure for 45 minutes.
- Shred the Beef: Remove beef, shred, and blend some broth ingredients.
- Combine and Warm: Mix pureed sauce with beef in Instant Pot. Warm tortillas.
- Assemble Tacos: Dip tortillas in consommé, add cheese, beef, fold, and melt cheese.
- Serve: Top with onion, cilantro, and serve with consommé.
Notes
- For a spicier broth, leave the seeds in the chiles.
- Adjust salt and seasonings to taste.
- Consommé can be used for dipping the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
