Instant Pot Birria Tacos Recipe By Tasty

INSTANT POT BIRRIA TACOS

Steps:

• Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.
• Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press "Saute" button to "Sauté More" to heat up the Instant Pot. Stir occasionally. Once you smell the chiles' aroma (~4 to 5 mins), remove and set aside the toasted chiles.
• Brown Meat in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.
• Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank & Chuck Roast Pieces (1.5" - 2" thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5" - 2" thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25" thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.
• Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.
• Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).
• Garnish & Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.
• Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip 1: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they're too dry.*Pro Tip 2: If you're using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. *Pro Tip 3: It's important your skillet is hot enough before you start to pan fry the tortillas.Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half.rve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

INSTANT POT BIRRIA TACOS RECIPE BY TASTY

Steps:

• Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
• Season the short ribs with salt and pepper.
• Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
• Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
• Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
• Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
• Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
• Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
• Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
• Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
• Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
• Enjoy!

BIRRIA TACOS RECIPE BY TASTY

Steps:

• Make the birria: Line a baking sheet with parchment paper
• Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
• Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
• In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
• Preheat the oven to 300°F (150°C).
• Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
• In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
• Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5-7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
• Add the ground spices and continue cooking until aromatic, about 2 minutes.
• Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
• Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
• Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
• Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
• Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
• Enjoy!

INSTANT POT® BIRRIA

Steps:

• Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
• Transfer to a blender or blend with immersion blender until smooth. Set aside.
• Cut beef into 2-inch cubes and season with kosher salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.
• Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.