Birria tacos that are easy to make in the Instant Pot and taste great. Shredded beef that is soft and served in a rich and spicy broth in corn tortillas that are golden brown. A wonderful meal for any event.
Ingredients: 3 lbs beef chuck roast, cut into chunks. 1 large onion, chopped. 4 cloves garlic, minced. 3 dried guajillo chilies, seeded and deveined. 2 dried ancho chilies, seeded and deveined. 1 can 14 oz diced tomatoes. 1 cup beef broth. 1 tsp dried oregano. 1 tsp ground cumin. 1/2 tsp ground cinnamon. Salt and pepper to taste. Corn tortillas. Fresh cilantro, chopped for garnish. Diced onions for garnish. Lime wedges for serving.
Instructions: In the Instant Pot, combine beef chunks, chopped onion, minced garlic, guajillo chilies, ancho chilies, diced tomatoes, beef broth, oregano, cumin, cinnamon, salt, and pepper. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 45 minutes. Once cooking is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick pressure release. Use a slotted spoon to remove the beef chunks from the Instant Pot, shred the meat, and set it aside. Strain the remaining liquid from the Instant Pot, reserving the flavorful broth. Heat a skillet over medium heat. Dip each corn tortilla into the reserved broth, then place it on the skillet. Add a portion of the shredded beef, fold the tortilla, and cook until crispy on both sides. Serve the birria tacos with chopped cilantro, diced onions, and lime wedges. Enjoy!
Dominic B
