Instant Pot Birria Tacos Recipe
Birria Tacos Recipe
Equipment
- Instant Pot
- 10" skillet
Ingredients
- 3 lbs. bottom-round beef roast (whole)
- 1 tbsp. crushed garlic
- 2 tsp salt
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1/4 tsp pepper
- 2 Bay Leaves
- 1 tbsp. olive oil
- 2 tbsp Lime juice
- 3 dried guajillo peppers-stems and seeds removed
- 3 dried pasilla peppers-stems and seeds removed
- 2 dried new mexico chili-stems and seeds removed
- 2 plum tomato
- 1 stick cinnamon
- 1 medium yellow onion
- 1/2 tsp oregano (mexican oregano if available)
- 1/2 tsp Sugar
- 4 cups beef broth
- 1 tsbp apple cider vinegar
- 8 cloves garlic
- 12-16 Corn Tortillas
- 1-2 Cups Montery Jack cheese
- fresh cilantro Optional Garnish
- lime wedges Optional Garnish
- pickled red onions Optional Garnish
Instructions
Season and sear the meat
- Season the beef with crushed garlic, salt, chipotle powder, smoked paprika, black pepper and 1 tablespoon of olive oil. Add the bay leaves to the bowl and cover it with plastic wrap. Let the meat marinate in the refrigerator for at least 1-2 hours (overnight is better).
- Heat 2 teaspoons of olive oil in a 10-inch cast iron skillet over a medium-high flame. Sear the roast for about 3-4 minutes on each side (until the meat releases itself). Transfer the roast to a cutting board, and slice it into 3 or 4 large pieces.
- Deglaze the skillet using about a cup of beef broth. Lower the heat/flame to medium-low, and use a wire whisk to loosen the bits from the bottom of the skillet. Once the bits are loosened and the liquid starts to simmer, turn the heat off.
Prepare the Birria
- Add the beef, deglazed liquid, guajillo and pasilla peppers, cinnamon stick, bay leaves, onions and tomatoes to an instant pot or dutch oven. Add enough beef broth to cover everything (2-3 cups). Bring the pot to a boil, then lower the heat and let the pot simmer for 1 hour. You can use the simmer function if you’re using an instant pot. If you want to speed things up, cook it on the pressure-cook setting for about 20 minutes.
- Transfer the peppers, tomato, onion and cinnamon stick to a blender with about 1/2 cup of the cooking liquid, the vinegar, lime juice and remaining herbs and seasonings (oregano, cumin and cloves). Puree on high speed for about 30 seconds to 1 minute.
- Preheat your oven to 325°F and strain the puree over the meat using a fine mesh sieve. Discard any skins, and seeds left behind in the sieve. Pour the last cup of beef broth over the roast, and cover it with a lid. Transfer the roast to the oven and braise for 1 and 1/2 hours. If you’re using an instant pot, cook it on the pressure-cook setting for about 45 minutes to an hour.
- Remove the beef and shred it! The beef should be tender enough that you only have to press it with a fork to shred it. Shred/break apart all of the meat and set it in a casserole dish. Toss the meat in a small amount of Birria (consomé) and cover it with plastic wrap until you’re ready to use it.
Prepare and assemble the tacos
- Grease a cast iron or non-stick skillet with olive oil or cooking spray. Heat the skillet over medium heat. Dip each tortilla into the Birria (consomé) before frying (I usually fit 2-3 tacos in the skillet at a time). Let the tortillas become firm before flipping them over (the edges should start to rise and loosen from the skillet on their own).
- Add the beef to the center of each flipped tortilla with your desired amount of cheese and pickled onions. Fold each tortilla over and let the tacos crisping on each side. Repeat until all the tacos are assembled (you may need to spray or grease the pan a few times).
- Garnish and serve! Arrange the tacos on a platter with a bowl of consomé on the side for dipping. Garnish with cilantro and lime wedges and sprinkle with grated Cotija cheese (optional).