Birria Tacos (Sam the Cooking Guy)

My Birria Tacos recipe has all the flavors you're looking for in birria.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove stems and seeds from chiles, cut into large pieces and put into a blender, add the boiling broth and cover

Step 2

Meanwhile, cut the beef into 2" chunks and season the beef well with salt & pepper on all sides. Next, sear it in 2 batches in the instant pot - remove to a plate and repeat with remaining beef

Step 3

To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes

Step 4

Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat

Step 5

To the softening chiles add the oregano, cumin, chipotles, salt & pepper and diced tomatoes. Blend until very smooth.

Step 6

Add the beef back to the pot with the garlic, onions, and vinegar. Pour the chilie sauce over the beef - it should be covered and if not add a little more broth

Step 7

Seal the instant pot and cook on high pressure for 45 minutes with a 15 min natural release.

Step 8

When finished remove the beef from the pot and shred and chop into pieces.

Step 9

Heat a cast iron skillet that is well oiled and very hot. Dip a corn tortilla in the remaining Chile sauce being sure to submerge it fully. Place it on the skillet and sprinkle with a generous portion of money Jack.

Step 10

When the cheese is melted add about 1/4 cup of shredded beef to half of one side and fold the tortilla over.

Step 11

Serve each taco with diced onion and cilantro.

Step 12

Optionally you may also strain the chilie sauce and add in some diced onion and cilantro to make a dipping sauce.

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