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Easy Instant Pot Birria Tacos

Easy Instant Pot Birria Tacos

  • Author: AlmaHerzog
  • Total Time: 90 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten-Free

Description

These tasty Instant Pot Birria Tacos are easier to make than you think! The meat is fall-apart tender and so rich and flavourful.

Ingredients

Scale
  • 4 tbsp olive oil (divided)
  • 1 onion (peeled and chopped)
  • 6 cloves garlic
  • 1 plum tomato (chopped)
  • 1/4 cup minced chipotle peppers in adobo sauce
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups beef broth
  • 2 tbsp apple cider vinegar
  • 3 lb chuck roast (cut into large 3 inch pieces)
  • 1 cinnamon stick (or 1/2 tsp cinnamon)
  • 18 corn tortillas
  • 1 cup grated mozzarella cheese
  • 1/2 onion (diced)
  • 1/4 cup chopped cilantro
  • Lime wedges

Instructions

  1. Step: Heat 1 tbsp olive oil in the Instant Pot on saute mode. When hot, add onion, garlic and tomato, sauteeing for 5 minutes until softened. Add chipotles, spices and salt & pepper, sauteeing another minute until fragrant.
  2. Step: Add mixture to a blender and blend with beef broth and apple cider vinegar until combined.
  3. Step: Meanwhile, season beef chunks generously with sea salt and heat remaining 2 tbsp olive oil in the Instant Pot. Add beef when oil is hot, cooking for 2 minutes per side until a nice sear develops.
  4. Step: Add the blended sauce and cinnamon, then turn off saute mode. Cook on high pressure for 45 minutes then let the pressure naturally release.
  5. Step: Remove lid once safe to do so, then remove beef from the Instant Pot and shred with 2 forks. Remove cinnamon stick if using. Finally, remove 2 cups of the sauce, then add beef back to the pot.
  6. Step: Heat a large skillet over med-high heat, then lightly coat each corn tortilla in the fat floating on top of the reserved sauce. Add a bit more olive oil to the skillet, then add 2 corn tortillas at a time, cooking on one side (do not flip!) for 1-2 minutes until lightly toasted.
  7. Step: Fill each with a bit of beef, topping with cheese. Fold corn tortilla over, then fry for 2 minutes per side.
  8. Step: Remove each tortilla from heat, then sprinkle with diced raw onion, cilantro and lime wedges. Serve by dipping in reserved sauce and enjoy!

Notes

Corn tortillas are best for this recipe, but flour tortillas would also work. Make the sauce and/or beef a few days in advance to cut down on prep time. Store leftover tacos in the fridge for 3-4 days. Reheat in the microwave, on the stovetop or in the oven for 10-12 minutes at 400°F.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2-3 tacos
  • Calories: 568 kcal
  • Sugar: 2 g
  • Sodium: 896 mg
  • Fat: 32 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 1 g
  • Carbohydrates: 32 g
  • Fiber: 6 g
  • Protein: 41 g
  • Cholesterol: 128 mg

Keywords: birria, birria tacos, instant pot birria, instant pot birria tacos, instant pot tacos, tacos

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Find it online: https://easydashrecipes.com/easy-instant-pot-birria-tacos-10696117860922526/