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Instant Pot Birria Tacos

Instant Pot Birria Tacos Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 2-inch chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 tbsp vegetable oil
  • 1 large white onion, roughly chopped
  • 6 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 2 bay leaves
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp apple cider vinegar
  • 3 cups beef broth
  • 12 small corn tortillas
  • 1½ cups shredded Oaxaca cheese or mozzarella
  • Fresh cilantro and diced white onion, for serving
  • Lime wedges, for serving

Method
 

  1. Set Instant Pot to sauté high. Add 1 tbsp oil and brown the seasoned beef in two batches, about 4 minutes per side. Remove and set aside.
  2. Add remaining oil, onion, and garlic. Cook 2 minutes, scraping the pot, then stir in tomato paste, cumin, and oregano and cook 1 minute.
  3. Return beef to pot. Add chiles, bay leaves, vinegar, and broth. Seal and pressure cook on high 45 minutes, then natural release 15 minutes. Remove bay leaves and chile skins if desired.
  4. Shred the beef and moisten with a little cooking liquid. Strain the remaining liquid, then skim the red fat from the top. Reserve the fat and the consommé.
  5. Heat a nonstick skillet over medium-high. Dip each tortilla in the reserved fat, place in skillet, add cheese and beef, fold, and cook until crisp on both sides, about 2 to 3 minutes per side. Serve with consommé, onion, cilantro, and lime.

Notes

Let the consommé sit a few minutes to make skimming the fat easier. If the fat layer seems thin, you can add a little neutral oil to the dipping bowl. The tacos are best fried right before serving.