Instant Pot Birria Tacos Recipes

INSTANT POT BIRRIA TACOS

Steps:

• Remove the stems from the dried chiles.
• Open each of the chiles lengthwise and remove all the seeds and veins.
• Repeat with the remaining chiles.
• Place in a stock pot and cover with 2 cups of water.
• Bring to a boil. Remove from heat.
• Place a lid on the pot, and let sit for 5 minutes.
• Discard the water.
• Add the rehydrated chiles, cinnamon, garlic, salt and pepper, thyme, cloves, and oregano.
• Pour in 4 cups water.
• Blend until smooth. Set aside.
• Press the Saute button on the instant pot.
• Add 2 tbsp olive oil.
• Cut the beef into large pieces. This will make searing the beef easier.
• Season the beef with salt and pepper.
• Sear the beef on all sides.
• Remove the beef from the instant pot.
• Strain the chile sauce into the instant pot.
• Discard any remaining bits of chile.
• 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.
• Return the beef to the pot.
• Place the lid on the instant pot.
• Move the valve to SEALING.
• Press PRESSURE COOK.
• Set time for 45 minutes.
• Once the buzzer beeps, carefully move the valve to VENTING.
• After it's done venting, remove the beef.
• Shred the beef.
• Brush oil all over the skillet.
• Dip the tortilla in the broth inside the instant pot.
• Place the tortilla on the skillet.
• 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.

INSTANT POT BIRRIA TACOS

Steps:

• Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.
• Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press "Saute" button to "Sauté More" to heat up the Instant Pot. Stir occasionally. Once you smell the chiles' aroma (~4 to 5 mins), remove and set aside the toasted chiles.
• Brown Meat in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.
• Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank & Chuck Roast Pieces (1.5" - 2" thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5" - 2" thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25" thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.
• Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.
• Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).
• Garnish & Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.
• Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip 1: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they're too dry.*Pro Tip 2: If you're using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. *Pro Tip 3: It's important your skillet is hot enough before you start to pan fry the tortillas.Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half.rve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

INSTANT POT BIRRIA TACOS RECIPE BY TASTY

Steps:

• Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
• Season the short ribs with salt and pepper.
• Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
• Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
• Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
• Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
• Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
• Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
• Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
• Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
• Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
• Enjoy!