Description
Crispy, cheesy, juicy Birria Tacos made easy in the Instant Pot! These tacos are packed with bold Mexican flavors and perfect for dunking into that rich, spicy consomé.
Ingredients
Scale
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 chiles de arbol (adjust to taste)
- 5 garlic cloves
- 1 medium onion, chopped
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt to taste
- 2–3 lbs beef chuck roast
- 1 lb bone-in short ribs
- 2 cups beef broth
- Corn tortillas
- Oaxacan cheese or Monterey Jack, shredded
Instructions
- Toast guajillo, ancho, and arbol chiles until fragrant.
- Soak chiles in hot water for 15 minutes.
- Blend soaked chiles with garlic, onion, vinegar, oregano, cumin, and salt into a smooth sauce.
- Turn Instant Pot to sauté and brown the beef on all sides.
- Pour in the blended sauce and beef broth.
- Close lid and pressure cook on high for 45 minutes.
- Let pressure release naturally.
- Remove meat, shred it, and skim the fat from the top of the broth (consomé).
- Dip tortillas into the fat, then fry in a hot skillet.
- Add cheese and shredded meat, fold, and crisp both sides.
- Serve hot with a side of consomé for dipping.
Notes
Use fewer chiles de arbol for less heat. Instant Pot makes this faster without sacrificing flavor. Great with a side of rice or beans.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg