Birria Tacos
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Ingredients
8 servings
2kgBrisket
cut into chunks and salted
10Guajillo chiles
stemmed
4Chile morita
stemmed
1roma tomato
6garlic cloves
1onion
medium
2 Tbspapple cider vinegar
1 tspcumin
1 TbspSalt
plus more for seasoning
2 tsporegano
5whole cloves
1bay leaf
2 tspblack pepper
1 cupvegetable oil
Beef stock
or water, as needed
Mozzarella & Provolone cheese blend
corn tortillas
Instructions
Step 1
Boil Aromatics: Boil chiles, tomato, garlic, and onion for 5-10 mins.
Guajillo chiles10 
roma tomato1 
garlic cloves6 
onion1 Step 2
Blend Paste: Strain (reserve water) and blend with vinegar and spices.
whole cloves5 Guajillo chiles10 
apple cider vinegar2 Tbsponion1 
oregano2 tsproma tomato1 
Salt1 Tbsp
bay leaf1 
black pepper2 tspgarlic cloves6 
cumin1 tspStep 3
Sauté: Set Instant Pot to Sauté. Heat oil and sear meat then add paste and fry for 2 mins.
Brisket2kgStep 4
Pressure Cook: Add brisket and enough reserved water/stock to cover.
Step 5
Set Time: High Pressure for 45-60 mins. Natural release for 15 mins.
Step 6
Finish: Shred meat and skim oil for dipping tortillas
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