Serves: 3-4
Prep Time: ~15 min
Cook Time: ~70 min
For my meat eating friends with an Instant Pot, this recipe is for you. Birria tacos are a spicy, savory and juicy must-have that is usually made with beef or goat. You’ve likely seen this all over social media and it really is that mouth wateringly good. We recommend 10/10 trying these bad boys out.
Ingredients
3 lbs beef short ribs, or chuck
2 tbs vegetable oil
3 dried ancho chilies
3 dried guajillo chilies
1 dried, new Mexican chile
1 onion, sliced or diced
6 garlic cloves, chopped
2 bay leaves
½ cinnamon stick
2 tsp oregano
1½ tsp cumin, ground
1 tsp coriander, ground
2 tsp tomato paste
3 cups beef stock, unsalted
2 tbs apple cider vinegar
Salt & pepper, to taste
Assembly
Corn or flour tortillas
Mozzarella cheese, freshly grated
1 onion, diced
Cilantro, finely chopped
Lime slices, for garnish
Instructions
Cut your dried chilies in half and remove stems and seeds. “Saute” them in your Instant Pot while stirring occasionally and remove them once they become aromatic. Be careful not to burn them.
In the meanwhile, let your Instant Pot continue to fully heat up (about 5 min), then take your beef, and season both sides with salt and pepper. If you are using a cut with bones, we recommend that you cut the pieces into medium chunks. Add in some oil into your Instant Pot and brown the meat on both side. Remove from the pot and set aside for later.
Add in a little more oil and toss in your onions and cook for 2 min. Then add in your garlic, tomato paste, bay leaves and other spices. Cook for an additional minute or two.
Next, add in your apple cider vinegar, and beef stock. Make sure to give it a good stir.
Add your chilies back in and then your beef on top. Make sure that it is mostly submerged in stock. Seal the lid and pressure cook at High Pressure for 40-45 minutes and then press “Cancel” and cook on “Meat/Stew”, if you have an older Instant Pot, cook on “Natural” for an additional 15 minutes. Carefully, using tongs so you don’t burn your hand off, release all the steam, and take a step back for your safety.
Transfer the meat into a large bowl for shredding and discard the bay leaves and cinnamon stick.
Using an immersion blender, or any blender that you have, blend the sauce contents until smooth.
Using your hands and/or two forks, pull and shred the meat apart and add it back into the pot. Taste for seasoning and adjust as needed. We added a couple pinches of salt and a dash of smoked paprika.
In a skillet, heat one side of your tortilla and then flip, add your freshly grate cheese to one side, and meat to the other. Sprinkle in a little cilantro and diced onion, and add a little more cheese before flipping one half on top of the other. The melted cheese should help to hold the tacos together.
Serve with additional diced onions, cilantro and a generous squeeze of lime juice.
You can also take some of the sauce and add in a bit of garnishes and extra broth into a smaller side bowl and use it for dipping. Enjoy!
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