Description
Dive into the deep, rich flavors of our Instant Pot Birria Tacos, where traditional Mexican cuisine meets modern convenience. This beloved dish combines tender, slow-cooked meat with the robust tastes of dried chiles and spices, all wrapped in a crispy, cheesy tortilla.
Ingredients
6 cups Beef stock
5 Guajillo chiles, stems cut off and seeds removed
4 Ancho chiles, stems and seeds removed
3 lbs. chuck roast, cut into 4 large chunks
3 lbs. short ribs (bone in)
2 large yellow onions, roughly chopped
8 garlic cloves, peeled
2 carrots, cut into large slices
1 (6 oz.) can tomato paste
1 Tbsp Mexican oregano
1 Tbsp ground cumin
4 dried bay leaves
Topping:
16 corn tortillas (6-inch)
1 cup chopped fresh cilantro
2 limes, cut into wedges
1 white onion, finely diced
1 lb Chihuahua cheese, shredded
Instructions
Preheat the oven to 425°F. On a sheet pan, arrange chuck roast, short ribs, onions, garlic, and carrots. Brush with oil, season with salt and pepper, and roast for 20 minutes, turning halfway.
In a pot, simmer beef stock and chiles for 10 minutes. Using a slotted spoon, transfer chiles, onions, garlic, and carrots to a blender. Add tomato paste, oregano, and cumin. Blend with 2 cups stock until smooth.
In an Instant Pot, combine roasted meats, chile sauce, remaining stock, and bay leaves. Cook on high pressure for 40 minutes. Release pressure manually and let cool for 30 minutes.
Preheat oven to 250°F. Shred beef in a bowl, discarding fat and bones. Season with salt.
Dip tortillas in consommé, fill with cheese and beef, fold and cook on a griddle until crispy. Keep warm in the oven.
Serve tacos with onion, cilantro, lime, and bowls of consommé for dipping.
- Prep Time: 40 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 650