INSTA-POT Birria

Name: INSTA-POT Birria
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: For the Chile Sauce: 2 cups water 5 chile guajillo 2 ancho chiles 3 garlic cloves 1 tsp dried oregano 1 tsp dried thyme 2 cloves 1/4 cinnamon stick 1 tbsp beef bouillon 1 tsp black pepper 4 cups water; For the Beef: 2 tbsp olive oil chuck roast 1 tbsp salt 1 tsp ground pepper 2 bay leaves 1 tbsp beef bouillon 2 cups water For the Tacos: 2 tbsp olive oil 12 corn tortillas 4 cups Monterey Jack Cheese shredded; 3.5 lb beef chuck shoulder

1 step

Prep:15minCook:1h 55min

These yummy tasty flavorful Birria Tacos are also crunchy and crispy, Made with fried Corn tortillas that are stuffed with cheese and seasoned stewed beef. Serve with a bowl of chili consommé for dipping. Watch me on Tiktok💚👩🏽‍🍳

Updated at: Thu, 17 Aug 2023 07:01:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories473.4 kcal (24%)

Total Fat23.3 g (33%)

Carbs25.7 g (10%)

Sugars0.8 g (1%)

Protein41.1 g (82%)

Sodium356.5 mg (18%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the Chile Sauce: 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. For the Beef: 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. To Make the Tacos: 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.